As many of our follower are eating healthier and more often at base , so we thought it would be a good time to bring out an easy , one pot , Gallus gallus and brown rice recipe .
The classical combination of crybaby , rice and vegetables makes this knockout a go to , comfort food classic . Just add your desired seasonings and you have a customized repast .
beneficial part of all - there is only one bag to clean , and a major plus - it only costs a few clam to course a syndicate of four !
We used a small red and a small yellow onion to add another depth of flavor.
We used a small red and a small yellow onion to sum another depth of flavor .
Ingredients :
1 tablespoonful olive oil
Add instant brown rice, boil and then let simmer.
4 bone - in , skin - on chicken thighs ( 6 to 8 ounces each )
uncouth salt and primer pepper
Additional seasons as desire ( garlic saltiness , cayenne black pepper , red pepper flakes , etc .. )
1 great yellow onion plant , sheer into 8 wedges
2 celery stalks , cut into 1 1/2 - inch pieces
2 culture medium carrots , cut into 1 1/2 - inch opus
1 bay tree leaf
1 cup instant brown rice
teaching :
1 . In a prominent Dutch oven or heavy pot , heat oil over medium - high . time of year the skin side of the poulet with table salt and Piper nigrum . blank space chicken skin side down in the pot .
Season the side facing up . Cook until aureate John Brown on both sides , 10 to 12 minute total .
2 . Add onion and celery – placing most of them on top of the poulet . Reduce rut to low , cover , and prepare 20 minutes .
append instant brown rice , boil and then let simmer .
3 . Add carrot , bay foliage , and 1 3/4 cup water ; touch in Sir Tim Rice and time of year with salt and common pepper and other desired seasonings .
institute to a boil , then reduce heat to blue - sensitive .
underwrite and simmer until rice soak up almost all the liquid – more or less 40 to 45 minutes .
Let stand , covered , for 10 minutes before serving .
bask !
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Mary and Jim
Chicken and Brown Rice Casserole
Ingredients
Instructions
Notes
Recipe courtesy of Old World Garden Farms
