Back to One-Pot Chicken and Brown Rice All Reviews for One-Pot Chicken and Brown Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr 5 mins Servings: 4 chicken br
Ingredients Ingredient Checklist 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 bay leaf 1 cup brown rice
Cook’s Notes Cooking the chicken, onion, and celery together creates a flavorful base for the rice to simmer in.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 5 mins Servings: 4 chicken br
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 5 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 5 mins
Servings: 4
prep: 15 mins
total: 1 hr 5 mins
prep:
15 mins
total:
1 hr 5 mins
Servings: 4
4
chicken br
chicken br
Ingredients
Ingredients
- 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 bay leaf 1 cup brown rice
Directions
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 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
Add carrots, bay leaf, and 1 3/4 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.
Cook’s Notes Cooking the chicken, onion, and celery together creates a flavorful base for the rice to simmer in.
Cook’s Notes
Cooking the chicken, onion, and celery together creates a flavorful base for the rice to simmer in.
Reviews (12)
Add Rating & Review 372 Ratings 5 star values: 55 4 star values: 83 3 star values: 149 2 star values: 75 1 star values: 9
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Reviews (12)
Add Rating & Review 372 Ratings 5 star values: 55 4 star values: 83 3 star values: 149 2 star values: 75 1 star values: 9
Add Rating & Review
372 Ratings 5 star values: 55 4 star values: 83 3 star values: 149 2 star values: 75 1 star values: 9
372 Ratings 5 star values: 55 4 star values: 83 3 star values: 149 2 star values: 75 1 star values: 9
372 Ratings 5 star values: 55 4 star values: 83 3 star values: 149 2 star values: 75 1 star values: 9
5 star values: 55 4 star values: 83 3 star values: 149 2 star values: 75 1 star values: 9
Martha Stewart Member Rating: 5 stars 09/16/2019 I found this worked really well in an electric skillet. I added sliced chanterelle mushrooms and found that added a wonderful texture. I will be repeating this, I am certain. Martha Stewart Member Rating: 2 stars 01/26/2018 Directions to cook on LOW once the rice is added has to be an error. Surely they meant MEDIUM-low or just MEDIUM. Please fix that. I adjusted the temperature to Medium after realizing that low just would never cook the rice. Beyond that, it is an overall cool dish once the seasoning is adjusted. Martha Stewart Member Rating: Unrated 09/16/2015 soak the brown rice in hot water for an hour prior to adding it to the recipe.. Martha Stewart Member Rating: Unrated 09/16/2015 I have found most recipes for cooking brown rice don't include more water. They typically underestimate the total cooking time. Soak your brown rice in hot water for an hour before cooking ..... Martha Stewart Member Rating: Unrated 08/14/2015 This recipe produced very tasty results, BUT it took longer than indicated and not all of the liquid was absorbed. I think the big variable is the brown rice -- there are so many varieties available and all of them absorb different amounts of liquid and require different cooking times. However, by following the directions and just allowing about 20 minutes extra cooking time, this made a very nice dinner (in one pot!). Martha Stewart Member Rating: 4 stars 11/23/2014 Decent recipe, but needs help. I read other reviews before cooking, so I started with modifications. After sauteeing the chicken, I only added the onions, and let them cook/brown for just a couple minutes. Then I tossed everything else in (used more rice and more water). I used Adobo in addition to salt & pepper but it still came out *extremely* bland. (Rice cooked just fine, though.) Will make again, because it's super easy, but with definitely season things much, much more during cooking. Martha Stewart Member Rating: Unrated 02/14/2014 Very disappointed in this recipe. I'm not well versed in rice, and too much happened that shouldn't have. I followed the recipe to the "T". The chicken was great, and so were the veggies, but the rice sucked. It wasn't cooked, it was hard and chewy, and it burned my pot. Probably will have to throw it away. My daughter tells me I was supposed to saute` the rice first. I didn't know that, and then she said I was supposed to check every 5 minutes to make sure there was enough water in the pot. :( Martha Stewart Member Rating: 4 stars 01/02/2014 I made this for someone who had a heart attack and is on a restricted fat and salt diet. It came out flavorful even with the small amount of salt I used. Added a few more carrots and threw in some frozen peas at the very end. The brown rice does take a long time to cook so don't rush it. Martha Stewart Member Rating: Unrated 07/03/2012 After reading reviews, I was a little concerned about making this recipe. However, I made a few little changes and it worked out VERY well. Instead of cooking the onions and celery for 20 min before adding the carrots, I added all the veggies at the same time and only cooked for about 2 min before adding the rice, bay leaf and water. I also didn't take out any oil. This made the rice have a somewhat creamy texture. I also added some garlic powder for a bit more flavor. Salt and pepper at table. Martha Stewart Member Rating: Unrated 02/25/2012 Somewhat bland. The brown rice takes forever to cook, so everything else is like mush. Very disappointed. Martha Stewart Member Rating: Unrated 06/02/2011 I enjoyed making and eating this. Next time, I would use a more flavorful onion (red) as I prefer the taste of onions. Yes, the veggies did get a bit soft because of the cook time for the brown rice (maybe they can be added about 20 minutes before the rice is done next time), but the dish was flavorful, and the chicken fell off the bone. The rice in my dish didn't come out 'crunchy' - it cooked fine. Brown rice can take a bit getting used to. I would make this again. Martha Stewart Member Rating: Unrated 03/31/2011 I fancy myself a pretty good cook, and was pretty impressed with myself after browning the chicken thighs quite nicely. But after that, this recipe totally failed. I never could get the rice to cook all the way. It cooked for more than an hour and was still crunchy. The celery was completely mushy and inedible. I wish you all better luck with this than I had. For my part, I extracted the chicken to make chicken salad and threw away the rest.Martha Stewart Member
Rating: 5 stars 09/16/2019
I found this worked really well in an electric skillet. I added sliced chanterelle mushrooms and found that added a wonderful texture. I will be repeating this, I am certain.
Rating: 5 stars
Rating: 2 stars 01/26/2018
Directions to cook on LOW once the rice is added has to be an error. Surely they meant MEDIUM-low or just MEDIUM. Please fix that. I adjusted the temperature to Medium after realizing that low just would never cook the rice. Beyond that, it is an overall cool dish once the seasoning is adjusted.
Rating: 2 stars
Rating: Unrated 09/16/2015
soak the brown rice in hot water for an hour prior to adding it to the recipe..
Rating: Unrated
I have found most recipes for cooking brown rice don’t include more water. They typically underestimate the total cooking time. Soak your brown rice in hot water for an hour before cooking …..
Rating: Unrated 08/14/2015
This recipe produced very tasty results, BUT it took longer than indicated and not all of the liquid was absorbed. I think the big variable is the brown rice – there are so many varieties available and all of them absorb different amounts of liquid and require different cooking times. However, by following the directions and just allowing about 20 minutes extra cooking time, this made a very nice dinner (in one pot!).
Rating: 4 stars 11/23/2014
Decent recipe, but needs help. I read other reviews before cooking, so I started with modifications. After sauteeing the chicken, I only added the onions, and let them cook/brown for just a couple minutes. Then I tossed everything else in (used more rice and more water). I used Adobo in addition to salt & pepper but it still came out extremely bland. (Rice cooked just fine, though.) Will make again, because it’s super easy, but with definitely season things much, much more during cooking.
Rating: 4 stars
Rating: Unrated 02/14/2014
Very disappointed in this recipe. I’m not well versed in rice, and too much happened that shouldn’t have. I followed the recipe to the “T”. The chicken was great, and so were the veggies, but the rice sucked. It wasn’t cooked, it was hard and chewy, and it burned my pot. Probably will have to throw it away. My daughter tells me I was supposed to saute` the rice first. I didn’t know that, and then she said I was supposed to check every 5 minutes to make sure there was enough water in the pot. :(
Rating: 4 stars 01/02/2014
I made this for someone who had a heart attack and is on a restricted fat and salt diet. It came out flavorful even with the small amount of salt I used. Added a few more carrots and threw in some frozen peas at the very end. The brown rice does take a long time to cook so don’t rush it.
Rating: Unrated 07/03/2012
After reading reviews, I was a little concerned about making this recipe. However, I made a few little changes and it worked out VERY well. Instead of cooking the onions and celery for 20 min before adding the carrots, I added all the veggies at the same time and only cooked for about 2 min before adding the rice, bay leaf and water. I also didn’t take out any oil. This made the rice have a somewhat creamy texture. I also added some garlic powder for a bit more flavor. Salt and pepper at table.
Rating: Unrated 02/25/2012
Somewhat bland. The brown rice takes forever to cook, so everything else is like mush. Very disappointed.
Rating: Unrated 06/02/2011
I enjoyed making and eating this. Next time, I would use a more flavorful onion (red) as I prefer the taste of onions. Yes, the veggies did get a bit soft because of the cook time for the brown rice (maybe they can be added about 20 minutes before the rice is done next time), but the dish was flavorful, and the chicken fell off the bone. The rice in my dish didn’t come out ‘crunchy’ - it cooked fine. Brown rice can take a bit getting used to. I would make this again.
Rating: Unrated 03/31/2011
I fancy myself a pretty good cook, and was pretty impressed with myself after browning the chicken thighs quite nicely. But after that, this recipe totally failed. I never could get the rice to cook all the way. It cooked for more than an hour and was still crunchy. The celery was completely mushy and inedible. I wish you all better luck with this than I had. For my part, I extracted the chicken to make chicken salad and threw away the rest.
All Reviews for One-Pot Chicken and Brown Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for One-Pot 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
