Monday, April 5, 2010

Chicken and Brown Rice

This meal is SO super simple, you only have to use ONE pot, and it is scrumptious! Enjoy!

the goods:

1 T. olive oil
4 bone-in, skin-on chicken thighs (i just used boneless skinless chicken breasts)
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 and 1/2 inch pieces
3 medium carrots, cut into 1 and 1/2 inch pieces
1 bay leaf
1 c. brown rice
  1. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Pat chicken dry with paper towels; season with salt and pepper, and place, skin side down, in pot.
  2. Cook until golden brown on both sides, 10-12 minutes total. Add onion and celery. Reduce heat to low, cover and cook, 20 minutes.
  3. Add carrots, bay leaf and 1 and 3/4 cup water. Stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until the rice absorbs almost all the liquid, 40-45 minutes.

Let stand, covered, for 10 minutes before serving.


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