One-Pot Chicken and Brown Rice

• 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 1/2- inch pieces
• 2 medium carrots, cut into 1 1/2-inch pieces
• 1 dried bay leaf
• 1 3/4 cups water
• 1 cup brown rice

1. In a large Dutch oven or other heavy pot, heat oil over medium-high.
2. Season chicken with salt and pepper and place, skin side down, in pot.
3. Cook until golden brown on both sides, 10 to 12 minutes total.
4. Pour off all but 1 tablespoon fat from pot; add onion and celery.
5. Reduce heat to low, cover, and cook 20 minutes.
6. Add carrots, bay leaf, and the water; stir in rice and season with salt and pepper.
7. Bring to a boil, then reduce heat to low.
8. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes.
9. Let stand, covered, 10 minutes before serving.
10. (Per Serving)
11. Calories: 372
12. Fat: 13.9g (3.3g Saturated Fat)
13. Protein: 18.3g
14. Carbohydrates: 42.6g
15. Fiber: 4.6g

olive oil, chicken, salt, yellow onion, celery stalks, carrots, bay leaf, water, brown rice

Taken from www.epicurious.com/recipes/food/views/one-pot-chicken-and-brown-rice-387534 (may not work)