Ingredients
Serves 4.
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs
- coarse salt and ground pepper
- 1 large onion, cut into wedges
- 2 celery stalks, cut into 1 1/2-inch pieces
- 2 carrots (I add more carrots), cut into 1 1/2-inch pieces
- 1 bay leaf
- 1 cup brown rice
Directions
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, 10-12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover and cook 20 minutes.
2. 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 is absorbs almost all the liquid, 40-45 minutes. Let stand, covered for 10 minutes before serving. You can also bake dish in the oven at 350 degrees for the same amount of time.
Recipe courtesy, Everyday Food January/February 2010 issue.
I made this for my parents and they both enjoyed it very much. Thanks for this recipe. Keep posting!
ReplyDeleteThhis is awesome
ReplyDelete