One-Pot Chicken and Brown Rice
- 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
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Carrots, medium (2)
- Celery stalks (2)
- Yellow onion, large (1)
- Meat
- Chicken thighs, bone-in skin-on (4)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Brown rice (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published March 31, 2011 (1 year ago).
9 people saved this recipe.
