I made this one last Monday I think. Holli has had no appetite and that has made it hard to cook because I am essentially cooking for myself. On the other hand we have had a lot of leftovers. The favorite thing I made this week was One-Pot Chicken and Brown Rice. I gave Holli a list of the meals for the week and asked which one sounded better. She said this recipe sounded the best. The problem is I had planned this recipe for Sunday so the chicken wasn't defrosted. By the time the chicken defrosted and all was said and done it was 9 PM. This was so easy to make and most of the ingredients we already had! Plus very little dishes and clean up!
One-Pot Chicken and Brown Rice
INGREDIENTS
Serves 4.
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 1/2-inch pieces
2 medium carrots cut into 1 1/2-inch pieces
1 bay leaf
1 cup brown rice
DIRECTIONS
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 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
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 absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
