One-pot Chicken and Brown Rice

This is a really simple and healthy dinner recipe. I really like it. The brown rice is fantastic and has so much flavor. And oh do I love one pot meals....so easy! This recipe calls for chicken thighs with the skin on. I keep the skin on for flavor but because the lid is put on to steam the rice, the skin does not stay crispy so I just remove it before eating. Because of this, you could for sure use skinless thighs or breasts. I like a little moist dark meat once and awhile however.

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.