One-Pot Chicken and Brown Rice

Name: One-Pot Chicken and Brown Rice
Yield: serves 4
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 1/2- inch pieces; 2 medium carrots, cut into 1 1/2-inch pieces; 1 dried bay leaf; 1 3/4 cups water; 1 cup brown rice

December 22, 2011

GOOD TO KNOW Even though the chicken thighs are seared with the skin on, the extra fat is poured off from the pot before the other ingredients are added. Swapping brown rice for white adds a better dose of fiber and nutrients.

Recipe notes

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