One-Pot Chicken and Brown Rice

Prep Time:
15 mins
Total Time:
1 hrs 5 mins

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


  • 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 ½-inch pieces

  • 2 medium carrots, cut into 1 ½-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.

    chicken br

Cook's Notes

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

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