Don’t have a lot of fancy kitchen equipment? No problem. In this week’s recipe, you can cook One-Pot Chicken and Rice in only one big pot. Trust me, it’s tested and approved to make those around you jealous. Again, this recipe comes from Everyday Food Light, and is only 327 calories per serving (yay!). Another awesome thing about this recipe is that chicken thighs at the grocery store are very cheap (I think I paid like $2.50 for 4 thighs), and so this recipe is budget friendly, too.
Is this golden brown?
This recipe is also quite fool-proof, except for when deciding what constitutes “golden brown.” When throwing it in the pot, the chicken skin instantly looks like a sunrise, but the rest of it stays kind of pink for a while. As you can see in the photo above I am quite skeptical as to when the chicken reaches that point, but after careful consideration “golden brown” is when you can’t see an raw pinkish white parts. Any foodies out there? Correct me if I am wrong.
Oh, and check out next week for a review of my Super Bowl Food fest! I’m having friends over and making Chili Mac, steak fries, cheese dip, and pickle wraps!
- 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
- 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.