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Home Recipes
Dinner

One Pot Chicken and Brown Rice

This chicken and rice dish is packed with vegetables. The recipe calls for carrots, celery, and onion, but it's quite adaptable—swap in anything from bell peppers to cauliflower florets.

Ingredients :

    1 tablespoon olive oil
    4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
    Coarse salt and ground pepper
    1 large yellow onion, cut into 8 wedges
    2 celery stalks, cut into 1 ½-inch pieces
    2 medium carrots, cut into 1 ½-inch pieces
    1 bay leaf
    1 cup brown rice

Direction :

    In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
    Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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