Everyday Food Magazine, Jan/Feb 2010, p.112
Prep Time: 15 min
Total Time: 65 min
1 Tbsp olive oil
4 bone-in chicken thighs (6-8 oz each)
coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1.5 inch pieces
2 medium carrots, cut into 1.5 inch pieces
1 bay leaf
1.75 cups water
1 cup brown rice
1. 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 Tbsp fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
2. Add carrots, bay leaf, and 1.75 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.