Reviews (2) Add Rating & Review 264 Ratings 5 star values: 63 4 star values: 97 3 star values: 64 2 star values: 32 1 star values: 8 Martha Stewart Member Rating: 5 stars 02/18/2015 Also substituted chicken broth. Our daughter in law doesn't like peas and ate this dish like a champ. Good meal to share with family and laugh- no pressure when it's ready it's ready. We ate family style= conversation and laughs. Martha Stewart Member Rating: Unrated 12/14/2013 This is a very good recipe! I did make a few changes: 1. Used 3/4 c. chicken broth, 1/2 c. water instead of all water 2. Simmer the liquid down to almost the rice line BEFORE you put the lid on 3. Let it sit with the lid on and the burner turned off 10 minutes BEFORE fluffing the rice. 4. I kept the skin on the meat. Just wonderful, loved it!
Back to Chicken and Brown Rice All Reviews for Chicken and Brown Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken and Brown Rice Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 whole cut-up chicken (2 1/2 to 3 pounds), skins removed, breasts halved crosswise (save wings for another use) Coarse salt and ground pepper 1 medium onion, chopped 4 cloves garlic, smashed 1 cup long-grain brown rice 4 plum tomatoes, diced 1 jar (12 ounces) roasted red peppers, drained and sliced into 1/2-inch strips 1 package (10 ounces) frozen green peas, thawed Lemon wedges, for serving (optional)
Cook’s Notes To save some time later, cover the brown rice with water in the morning, and let it soak all day; this will reduce the cooking time by about 20 minutes. Whether packed in oil or water, roasted peppers should be drained well before using.
Gallery Chicken and Brown Rice
Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 4
Gallery
Chicken and Brown Rice
Chicken and Brown Rice
Chicken and Brown Rice
Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 40 mins
Servings: 4
prep: 30 mins
total: 1 hr 40 mins
prep:
30 mins
total:
1 hr 40 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 1 whole cut-up chicken (2 1/2 to 3 pounds), skins removed, breasts halved crosswise (save wings for another use) Coarse salt and ground pepper 1 medium onion, chopped 4 cloves garlic, smashed 1 cup long-grain brown rice 4 plum tomatoes, diced 1 jar (12 ounces) roasted red peppers, drained and sliced into 1/2-inch strips 1 package (10 ounces) frozen green peas, thawed Lemon wedges, for serving (optional)
Directions
Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.
Cook’s Notes To save some time later, cover the brown rice with water in the morning, and let it soak all day; this will reduce the cooking time by about 20 minutes. Whether packed in oil or water, roasted peppers should be drained well before using.
Cook’s Notes
To save some time later, cover the brown rice with water in the morning, and let it soak all day; this will reduce the cooking time by about 20 minutes. Whether packed in oil or water, roasted peppers should be drained well before using.
Reviews (2)
Add Rating & Review 264 Ratings 5 star values: 63 4 star values: 97 3 star values: 64 2 star values: 32 1 star values: 8
Martha Stewart Member Rating: 5 stars 02/18/2015 Also substituted chicken broth. Our daughter in law doesn't like peas and ate this dish like a champ. Good meal to share with family and laugh- no pressure when it's ready it's ready. We ate family style= conversation and laughs. Martha Stewart Member Rating: Unrated 12/14/2013 This is a very good recipe! I did make a few changes: 1. Used 3/4 c. chicken broth, 1/2 c. water instead of all water 2. Simmer the liquid down to almost the rice line BEFORE you put the lid on 3. Let it sit with the lid on and the burner turned off 10 minutes BEFORE fluffing the rice. 4. I kept the skin on the meat. Just wonderful, loved it!
Reviews (2)
Add Rating & Review 264 Ratings 5 star values: 63 4 star values: 97 3 star values: 64 2 star values: 32 1 star values: 8
Add Rating & Review
264 Ratings 5 star values: 63 4 star values: 97 3 star values: 64 2 star values: 32 1 star values: 8
264 Ratings 5 star values: 63 4 star values: 97 3 star values: 64 2 star values: 32 1 star values: 8
264 Ratings 5 star values: 63 4 star values: 97 3 star values: 64 2 star values: 32 1 star values: 8
5 star values: 63 4 star values: 97 3 star values: 64 2 star values: 32 1 star values: 8
Martha Stewart Member Rating: 5 stars 02/18/2015 Also substituted chicken broth. Our daughter in law doesn't like peas and ate this dish like a champ. Good meal to share with family and laugh- no pressure when it's ready it's ready. We ate family style= conversation and laughs. Martha Stewart Member Rating: Unrated 12/14/2013 This is a very good recipe! I did make a few changes: 1. Used 3/4 c. chicken broth, 1/2 c. water instead of all water 2. Simmer the liquid down to almost the rice line BEFORE you put the lid on 3. Let it sit with the lid on and the burner turned off 10 minutes BEFORE fluffing the rice. 4. I kept the skin on the meat. Just wonderful, loved it!Martha Stewart Member
Rating: 5 stars 02/18/2015
Also substituted chicken broth. Our daughter in law doesn’t like peas and ate this dish like a champ. Good meal to share with family and laugh- no pressure when it’s ready it’s ready. We ate family style= conversation and laughs.
Rating: 5 stars
Rating: Unrated 12/14/2013
This is a very good recipe! I did make a few changes: 1. Used 3/4 c. chicken broth, 1/2 c. water instead of all water 2. Simmer the liquid down to almost the rice line BEFORE you put the lid on 3. Let it sit with the lid on and the burner turned off 10 minutes BEFORE fluffing the rice. 4. I kept the skin on the meat. Just wonderful, loved it!
Rating: Unrated
All Reviews for Chicken and Brown Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Brown Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
