Entrees

One-Pot Chicken and Brown Rice

This one-pot meal is so simple to prepare, its a favorite during busy times.

Prep Time

15 minutes

Cook Time

80 minutes

Yield

4 Servings

Ingredients

1 tablespoon olive oil
1 onion (diced)
1 carrot (cut in quarters and thinly sliced)
2 celery (stalks, sliced)
2 cups rice, brown (*)
4 cups water
2 teaspoons salt (plus more for salting chicken)
2 packages chicken (about 6 pieces, or 1 package chicken legs & thighs (about 3 pieces))
  black pepper (to taste)

Instructions

Preheat oven to 375º.

In a large pot with an oven-proof lid (or a large casserole dish), heat olive oil and sauté onion, carrots, and celery for a few minutes. Add brown rice, water, and salt. Stir. Place chicken on top of the rice mixture, being careful not to overlap pieces. Lightly salt and pepper the chicken. Cover with an oven-proof lid or aluminum foil and bake for 1 hour. Remove the cover and bake for 15-20 minutes longer to brown the chicken, or until the brown rice is tender and the chicken is cooked through.

Curry Variation: Add 1 package frozen peas and 1 Tbsp. curry powder along with the rice, water, and salt.

* For increased nutrition, soak rice overnight, or 8-24 hours: Soak 2 cups brown rice in 4 cups warm water (adding a spoonful of yogurt or a few drops of lemon juice/vinegar optionally to help break down the phytic acid in the grains). Proceed with recipe, using rice and soaking water.