Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes One-Pot Chicken and Brown Rice 3.3 (371) 11 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 19, 2020 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr 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. Originally appeared: Everyday Food, January/February 2010 Rate It PRINT