Savory One-Pot Chicken And Brown Rice

1. 1

   Salt and pepper chicken to taste.

2. 2

   In a big dutch oven that has a lid, heat oil then place the chicken thighs skin side down in the hot oil. Brown, then turn pieces over and brown the other side. Approx 5-6 min per side.

3. 3

   Remove all but 1-2 TBS of the fat from bottom of pot. Add the onion and celery pieces. Put lid on pot and cook on low for 20 minutes.

4. 4

   Add the carrots and the bay leaf, 1 3/4 cup water and rice. Bring to boil, then reduce heat to low. Put lid back on and cook for 40 to 45 minutes until the rice has absorbed the liquid.

5. 5

   Turn off heat, let pot sit covered for 10 minutres.

6. 6

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.