One-Pot Chicken and Rice with Vegetables

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, boneless
• 1 1/2 cups (dry) Long-grain white rice
• 3 cups Chicken broth
• 1 each (large) Onion, diced
• 2 each Celery stalks, diced
• 2 each Carrots, diced
• 3 cloves Garlic
• 2 tbsp Butter
• 1 tsp Dried thyme
• 1 each Bay leaf
• 2 tbsp Fresh parsley, chopped

Instructions

1. Season the chicken thighs with salt and pepper. Heat the butter in a large Dutch oven over medium heat and brown the chicken on both sides, about 4-5 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion, celery, and carrots until softened, 5 minutes.
3. Add the garlic and cook 1 minute.
4. Add the rice, broth, thyme, and bay leaf, and bring to a boil.
5. Return the chicken to the pot, reduce heat, cover, and simmer 18-20 minutes, until the rice is tender and the chicken reaches 165°F internally.
6. Remove the bay leaf, shred or dice the chicken, fluff the rice, and garnish with parsley.