One-Pot Chicken and Rice

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs
• 2 cups (dry) Long-grain rice
• 4 cups Chicken broth
• 1 each Onion, diced
• 2 each Carrots, diced
• 2 each Celery stalks, diced
• 2 tbsp Butter
• 2 cloves Garlic

Instructions

1. Brown the chicken thighs in the butter in a Dutch oven or heavy sauce pot over medium-high heat, about 3-4 minutes per side.
2. Remove the chicken and sauté the onion, carrots, and celery in the same pot until softened, about 5 minutes. Add the garlic and cook 1 minute more.
3. Stir in the rice and broth, then return the chicken to the pot. Bring to a boil, then reduce to a simmer.
4. Cover and simmer for 20-25 minutes, until the rice is tender and the chicken reaches 165°F internally.
5. Let rest 10 minutes before serving.