Wednesday, March 3, 2010

Chicken and Brown Rice

Brown Rice is a whole grain, has essential nutrients (B vitamins, iron, magnesium, zinc), and has the three times the amount of fiber than white rice. I get it, it’s good for you, BUT it’s so temperamental to cook. Then I discovered this recipe that uses a bunch of ingredients you can get locally in the winter, is a true comfort dish, and makes the brown rice melt in your mouth.

The information on Brown Rice and this recipe is originally from Everyday Food January/February 2010.

Tuesday Menu – One Pot Chicken and Brown Rice
Adapted Closely from Everyday Food January/February 2010

1 T olive oil
4 chicken thighs, bone in skin on, or boneless/skinless
Salt and pepper
1 large onion, cut into wedges
2 celery stalks, cut into 1 ½ inch pieces
1 cup celeriac, cut into 1 inch cubes (the last item of our 2009 CSA)
4-6 carrots, cut into 1 ½ inch pieces
1 bay leaf
1 ¾ cups chicken broth
1 cup brown rice

In a large Dutch oven heat oil over medium-high. Season oil with salt and pepper and place chicken in the pot. Cook until golden on both sides, bone in (10 – 12 minutes) or boneless (6-8 minutes). Remove chicken to a plate and reserve.

Add onion, celery, and celeriac to the pot. Reduce heat to low, cover, and cook 20 minutes.

Add carrots, bay leaf, and broth to the pot. Stir in the rice and season to taste with salt and pepper. Return chicken in a layer. Bring to a boil, then reduce heat back to low. Cover and cook until the rice absorbs almost all the liquid, 40 – 45 minutes. Let stand covered 10 minutes before serving.

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