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Ingredients 0/9
Why This Recipe Is So Good
This meal is perfect for busy days because it comes together quickly in just one pot. It’s hearty, healthy, and uses simple ingredients you probably already have at home. Plus, the chicken stays tender while the brown rice soaks up all the delicious flavors.
Cooking Advice
- Use boneless, skinless chicken thighs for extra juiciness.
- Stir the rice occasionally to prevent it from sticking to the bottom.
- Add a bit more broth or water if you prefer softer rice.
- Stir the rice occasionally to prevent it from sticking to the bottom.
- Add a bit more broth or water if you prefer softer rice.
Step 1
Heat some oil in a large pot over medium heat. Season the chicken with a bit of salt and pepper, then add it to the pot. Cook the chicken until it’s nicely browned on both sides, about 10 to 12 minutes total. Next, toss in the chopped onion and celery. Turn the heat down to low, cover the pot, and let everything cook gently for about 20 minutes.
Step 2
After that, add the water, carrots, and a bay leaf to the pot. Stir in the rice and give it another pinch of salt and pepper. Bring the mixture up to a boil, then lower the heat again. Cover and let it simmer until the rice has absorbed most of the liquid, which should take around 40 to 45 minutes. Once it’s done, let it sit covered for about 10 minutes before digging in.
How To Serve This Dish
Serve this dish with a side of steamed vegetables or a fresh green salad for a balanced meal. A squeeze of lemon juice or a sprinkle of fresh herbs like parsley or cilantro can brighten the flavors. It also pairs well with a dollop of yogurt or a simple cucumber raita for a cooling touch.
Freezing Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth to keep the rice moist. This meal also freezes well—just thaw overnight in the fridge before reheating.
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people cooked this recipe
