Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes One-Pot Chicken and Brown Rice 3.3 (371) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 5 mins Servings: 4 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. Ingredients 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 Directions 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. Cook's Notes Cooking the chicken, onion, and celery together creates a flavorful base for the rice to simmer in. Print