One-Pot Chicken & Rice
adapted from Cake Duchess
2 pounds chicken legs and thighs (or 1 cut-up whole chicken; minus wings)
1 large onion, chopped
1 cup medium- or long-grain white rice
1 3/4 cup vegetable broth (or chicken broth)
1 bay leaf
3/4 cup peas (frozen)
salt and pepper, to taste
squeeze of lemon juice
1. Add the oil to a Dutch oven on medium-high heat. (I used stainless steel and the rice stuck badly, but still tasted good. Will try non-stick next time.) When oil is heated, add the chicken pieces, skin side down. Sprinkle on some salt and pepper and cook for about 5-10 minutes. Turn the chicken over and sprinkle on a little more salt and pepper (to taste) and cook; approximately 10-15 minutes total. When evenly browned, remove the chicken pieces from the pan.
2. Remove some of the oil if necessary (you'll just need 2 Tablespoons) and add the onions. Cook until they are transluscent. Add the rice and bay leaf. Stir to combine. Add the broth and bring to a boil. Place the chicken pieces back in the pan and make sure the rice is surrounding the chicken all around it (not all the rice in one pile underneath it).
3. Cover the pan with the lid. Lower the heat and let it simmer for about 25 minutes. (If you would like to check the temperature of the chicken, put the thermometer in thickest part of the thigh and temperature should be between 155-165 F) The rice should be tender and the chicken cooked through. If the rice seems too dry and the chicken isn't ready, add another 1/4 cup of hot stock and let it cook for about another 10 minutes. When it is cooked, remove the pan from the heat; add the peas and check the seasoning. Add the lemon juice (optional). Add more salt and pepper, if needed. Remove the bay leaf. Stir together to combine and let the pan sit with the lid on for about 10 minutes.
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