03 February 2010

My house smells amazing right now

One-pot Chicken and Brown Rice
Everyday Food Magazine, Jan/Feb 2010, p.112
Serves 4
Prep Time: 15 min
Total Time: 65 min

1 Tbsp olive oil
4 bone-in chicken thighs (6-8 oz each)
coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1.5 inch pieces
2 medium carrots, cut into 1.5 inch pieces
1 bay leaf
1.75 cups water
1 cup brown rice

1. 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 Tbsp fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.

2. Add carrots, bay leaf, and 1.75 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.


Shannon said...

Sounds totally yummy. Enjoy!

Wheelwright Adventures said...

I tried this recipe on Friday, and it was so delicious! It can now be added to my limited list of things I am able to eat with my crazy pregnancy food aversions. Thanks!!!

Related Posts with Thumbnails