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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1 bay leaf |
2 carrots / cut |
2 stalk(s) celery/ cut |
4 piece(s) chicken thighs (4 6 oz each) |
1 pinch(s) course salt & pepper |
1 large yellow onion, cut |
1 tablespoon(s) olive oil |
Directions:
1. In large heavy pot heat oil over med high. Season chicken with salt & pepper and place in pot. Cook until golden on each side (about 10 12 min) Pour off all but 1 tbs fat. Add onion, celery & carrot, cook 20 minutes.
2. Add bay leaf and 1 3/4 cup water, stir in rice and season with salt & pepper. Bring to boil, reduce heat to medium. Cover and cook until rice absorbs almost all of the liquid, 45 min. Let stand covered for 10 min before serving.
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