One-Pot Chicken & Rice

9 75 353
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 5 min 4
One-Pot Chicken & Rice
Health Highlights


1 tbsp Extra virgin olive oil
4 thigh(s) Chicken thighs, bone-in, skinless
1 dash Coarse salt
1 dash Black pepper
1 large Yellow onion (cut into 8 wedges)
2 medium stalk(s) Celery (cut into 1 1/2-inch pieces)
2 medium Carrots (cut into 1 1/2-inch pieces)
1 leaf Bay leaf
1 cup White rice, parboiled, dry


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.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 353
Calories from fat 83
Calories from saturated fat 14.8
Total Fat 9.2 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.8 g
Cholesterol 76 mg
Sodium 182 mg
Potassium 530 mg
Total Carbohydrate 45 g
Dietary Fiber 3.2 g
Sugars 3.5 g
Protein 24.3 g

Dietary servings

Per Portion

Grain 1.8
Meat 1.2
Vegetables 1.4

Energy sources