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One-Pot Chicken and Brown Rice

A great dish for the whole family, this all-in-one meal is a smart way to use up the vegetables you probably already have on hand.

  • Prep:
  • Total Time:
  • Servings: 4
One-Pot Chicken and Brown Rice

Source: Everyday Food, January/February 2010


  • 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


  1. 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.

  2. 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.

Cook's Note

Cooking the chicken, onion, and celery together creates a flavorful base for the rice to simmer in.

Reviews (7)

  • ginapocan 14 Feb, 2014

    Very disappointed in this recipe. I'm not well versed in rice, and too much happened that shouldn't have. I followed the recipe to the "T". The chicken was great, and so were the veggies, but the rice sucked. It wasn't cooked, it was hard and chewy, and it burned my pot. Probably will have to throw it away. My daughter tells me I was supposed to saute` the rice first. I didn't know that, and then she said I was supposed to check every 5 minutes to make sure there was enough water in the pot. :(

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  • Bamboo00 2 Jan, 2014

    I made this for someone who had a heart attack and is on a restricted fat and salt diet. It came out flavorful even with the small amount of salt I used. Added a few more carrots and threw in some frozen peas at the very end. The brown rice does take a long time to cook so don't rush it.

  • Kelticlady 3 Jul, 2012

    After reading reviews, I was a little concerned about making this recipe. However, I made a few little changes and it worked out VERY well. Instead of cooking the onions and celery for 20 min before adding the carrots, I added all the veggies at the same time and only cooked for about 2 min before adding the rice, bay leaf and water. I also didn't take out any oil. This made the rice have a somewhat creamy texture. I also added some garlic powder for a bit more flavor. Salt and pepper at table.

  • gezabel 25 Feb, 2012

    Somewhat bland. The brown rice takes forever to cook, so everything else is like mush. Very disappointed.

  • nellsie 2 Jun, 2011

    I enjoyed making and eating this. Next time, I would use a more flavorful onion (red) as I prefer the taste of onions. Yes, the veggies did get a bit soft because of the cook time for the brown rice (maybe they can be added about 20 minutes before the rice is done next time), but the dish was flavorful, and the chicken fell off the bone. The rice in my dish didn't come out 'crunchy' - it cooked fine. Brown rice can take a bit getting used to. I would make this again.

  • shanNdjones 31 Mar, 2011

    I fancy myself a pretty good cook, and was pretty impressed with myself after browning the chicken thighs quite nicely. But after that, this recipe totally failed. I never could get the rice to cook all the way. It cooked for more than an hour and was still crunchy. The celery was completely mushy and inedible. I wish you all better luck with this than I had. For my part, I extracted the chicken to make chicken salad and threw away the rest.

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