One-Pot Delicious Chicken and Brown Rice

One-Pot Delicious Chicken and Brown Rice

This is our favourite weeknight meal! It’s not the prettiest dish, but don’t skip this recipe in spite of that! It tastes terrific, so easy to make, uses healthy whole grain brown rice and is a reasonably easy to make one-pot supper.

This dish deserves its spot at your dinner table!

DifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 couple tablespoons of olive oil
 3 lbs chicken legs, drumsticks or thighs (around 12-14,) do not use chicken breast for this preparation
 kosher salt
 freshly ground black pepper
 1 yellow onion, diced
 2 cups brown rice
 4 cups chicken stock, and more as needed
Optional ingredients to further enhance the flavour:
 1 carrot, diced
 2 celery stalks, sliced
 ½ bulb of fennel, sliced - totally optional
 pinch of cinnamon, optional
 pinch of red pepper flakes, optional
  cup golden raisins. optional
 1 tbsp butter
 ¼ cup Parmesan

1

Heat olive oil until very hot and shimmering over medium high heat in a Dutch oven or another heavy bottom pot with a lid.

2

Dry your chicken pieces with a paper towel and season with salt and pepper. Place them skin side down and cook undisturbed for about 5 minutes until the skin is golden. Reduce the heat as needed to avoid burning the chicken. Remove the chicken to a plate.

3

Add the onions and cook until translucent, softened and just beginning to brown, 5-7 minutes or so. You may also add carrots, celery, fennel, pinch of cinnamon and red pepper flakes, if using, to further enhance the flavour - but the dish will be flavourful even without them.

4

Next add the rice and toast it for about 2 minutes until nicely coated with oil and starting to smell nutty. Add the chicken stock. Check your rice package - typically, 2 cups of rice will call for 4 cups of liquid; add more or less as required in the package. Bring to boil, top with the chicken (skin side up) and any of the chicken juices that accumulated on the plate. Cover, reduce the heat to low and continue to simmer according to the instructions on the package of rice; again with brown rice this time is typically around 30-45 minutes or so; about the same time it takes for the chicken to cook through making it a great one pot meal. Do not open the lid during the cooking process as that will cause the steam to escape.

5

When the time is up, check to ensure the chicken has reached 170-175 internal temperature (dark meat is safe to eat at 165, but the connective tissue is not yet broken down and its chewy at that temperature.) Taste your rice - adjust the seasoning with salt and pepper. Stir in golden raisins at this time, cover the pot and give the raisins a few minutes to steam and plump up.

6

You can serve as is for a fluffy rice option, or place the chicken on a baking tray and broil for a few minutes until the skin is crispy. While you do that, you can add some more chicken stock, tablespoon or so of butter, optional parmesan cheese and stir the rice vigorously for about 2 minutes. Doing so will result in your rice being more of a "risotto" consistency.

Ingredients

 couple tablespoons of olive oil
 3 lbs chicken legs, drumsticks or thighs (around 12-14,) do not use chicken breast for this preparation
 kosher salt
 freshly ground black pepper
 1 yellow onion, diced
 2 cups brown rice
 4 cups chicken stock, and more as needed
Optional ingredients to further enhance the flavour:
 1 carrot, diced
 2 celery stalks, sliced
 ½ bulb of fennel, sliced - totally optional
 pinch of cinnamon, optional
 pinch of red pepper flakes, optional
  cup golden raisins. optional
 1 tbsp butter
 ¼ cup Parmesan

Directions

1

Heat olive oil until very hot and shimmering over medium high heat in a Dutch oven or another heavy bottom pot with a lid.

2

Dry your chicken pieces with a paper towel and season with salt and pepper. Place them skin side down and cook undisturbed for about 5 minutes until the skin is golden. Reduce the heat as needed to avoid burning the chicken. Remove the chicken to a plate.

3

Add the onions and cook until translucent, softened and just beginning to brown, 5-7 minutes or so. You may also add carrots, celery, fennel, pinch of cinnamon and red pepper flakes, if using, to further enhance the flavour - but the dish will be flavourful even without them.

4

Next add the rice and toast it for about 2 minutes until nicely coated with oil and starting to smell nutty. Add the chicken stock. Check your rice package - typically, 2 cups of rice will call for 4 cups of liquid; add more or less as required in the package. Bring to boil, top with the chicken (skin side up) and any of the chicken juices that accumulated on the plate. Cover, reduce the heat to low and continue to simmer according to the instructions on the package of rice; again with brown rice this time is typically around 30-45 minutes or so; about the same time it takes for the chicken to cook through making it a great one pot meal. Do not open the lid during the cooking process as that will cause the steam to escape.

5

When the time is up, check to ensure the chicken has reached 170-175 internal temperature (dark meat is safe to eat at 165, but the connective tissue is not yet broken down and its chewy at that temperature.) Taste your rice - adjust the seasoning with salt and pepper. Stir in golden raisins at this time, cover the pot and give the raisins a few minutes to steam and plump up.

6

You can serve as is for a fluffy rice option, or place the chicken on a baking tray and broil for a few minutes until the skin is crispy. While you do that, you can add some more chicken stock, tablespoon or so of butter, optional parmesan cheese and stir the rice vigorously for about 2 minutes. Doing so will result in your rice being more of a "risotto" consistency.

Chicken and Rice

Make it Dairy-Free: do not use Parmesan or butter.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your chicken stock.

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