Entertaining With Beth | One Pot Chicken and Rice @EntertainingWithBeth | Uploaded September 2021 | Updated October 2024, 2 hours ago.
#entertainingwithbeth #OnePotChicken #ChickenandRice
This One Pot Chicken and Rice Recipe is a fantastic Sunday Night Dinner Idea! It uses chicken legs to lock in the flavor and moisture of the chicken, hearty brown rice and diced veggies, creating a complete dinner in one pot!
___________________________________________________________________________
WATCH MY FRENCH VIDEOS HERE!
bit.ly/BethInFrance
LAST YEAR'S QUARANTINE THANKSGIVING MENU
bit.ly/QuarTDAY
___________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer:
4 qt Staub Braiser amzn.to/3hJGpD5
Non-Stick Tongs amzn.to/3zlZ2Ti
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
_________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
_______________________________________________________________________
ONE-POT CHICKEN AND RICE RECIPE
Serves 6
*Print Recipe Here* bit.ly/EWBChickenandRice
INGREDIENTS:
6 Chicken Legs (Bone-in, Skin-On)
1 1/2 tsp (7.5ml) Kosher Salt
2 Tbsp (30ml) Fresh Thyme, Chopped
2 Tbsp (30ml) Olive Oil
1 cup onion (150g), diced
1/2 cup carrots (75g), diced
2 cups (380g) Brown Rice, uncooked
4 cups (950ml) Chicken Broth
5 oz (141g) Shitake Mushroom
1 tsp (5ml) Worcestershire Sauce
2 Tbsp (30ml) Butter
1 clove garlic, minced
salt and pepper to taste
3-5 sprigs of Thyme
1 Tbsp (15ml) Fresh Parsley, Chopped
METHOD:
Mix together the salt and the chopped thyme. Rub the mixture over the chicken legs, front and back, and set aside.
Meanwhile, dice the carrots and onion and measure out the mushrooms, rice, and broth, and set aside.
Heat 1 Tbsp of olive oil in a heavy bottom braiser or Dutch Oven. Once hot place 3 chicken legs in the pot, skin side down and sear until golden brown. Then flip and cook for another 1-2 minutes on the other side. At this stage it's not necessary to cook the chicken all the way through, it will cook through in the oven. Once all the chicken is seared transfer to a clean plate and set aside.
Do not clean out the pot, add the carrots and onions to the pot and cook in the chicken fat. If your pot is a bit dry add 1 Tbsp more olive oil. Cook vegetables until fragrant and slightly tender.
Then deglaze the pan by slowly adding the Chicken broth, scraping up the drippings and brown bits with a wooden spoon into the broth.
Then add the mushrooms, brown rice, Worcestershire sauce, butter, salt and pepper to taste, garlic and thyme sprigs.
Cover and bake at 350F for 45-50 minutes until broth is almost totally evaporated and rice is tender.
Bake uncovered for 10-15 minutes more until chicken skin is crispy and the broth is evaporated.
Serve oven-to-table!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
#entertainingwithbeth #OnePotChicken #ChickenandRice
This One Pot Chicken and Rice Recipe is a fantastic Sunday Night Dinner Idea! It uses chicken legs to lock in the flavor and moisture of the chicken, hearty brown rice and diced veggies, creating a complete dinner in one pot!
___________________________________________________________________________
WATCH MY FRENCH VIDEOS HERE!
bit.ly/BethInFrance
LAST YEAR'S QUARANTINE THANKSGIVING MENU
bit.ly/QuarTDAY
___________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer:
4 qt Staub Braiser amzn.to/3hJGpD5
Non-Stick Tongs amzn.to/3zlZ2Ti
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
_________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
_______________________________________________________________________
ONE-POT CHICKEN AND RICE RECIPE
Serves 6
*Print Recipe Here* bit.ly/EWBChickenandRice
INGREDIENTS:
6 Chicken Legs (Bone-in, Skin-On)
1 1/2 tsp (7.5ml) Kosher Salt
2 Tbsp (30ml) Fresh Thyme, Chopped
2 Tbsp (30ml) Olive Oil
1 cup onion (150g), diced
1/2 cup carrots (75g), diced
2 cups (380g) Brown Rice, uncooked
4 cups (950ml) Chicken Broth
5 oz (141g) Shitake Mushroom
1 tsp (5ml) Worcestershire Sauce
2 Tbsp (30ml) Butter
1 clove garlic, minced
salt and pepper to taste
3-5 sprigs of Thyme
1 Tbsp (15ml) Fresh Parsley, Chopped
METHOD:
Mix together the salt and the chopped thyme. Rub the mixture over the chicken legs, front and back, and set aside.
Meanwhile, dice the carrots and onion and measure out the mushrooms, rice, and broth, and set aside.
Heat 1 Tbsp of olive oil in a heavy bottom braiser or Dutch Oven. Once hot place 3 chicken legs in the pot, skin side down and sear until golden brown. Then flip and cook for another 1-2 minutes on the other side. At this stage it's not necessary to cook the chicken all the way through, it will cook through in the oven. Once all the chicken is seared transfer to a clean plate and set aside.
Do not clean out the pot, add the carrots and onions to the pot and cook in the chicken fat. If your pot is a bit dry add 1 Tbsp more olive oil. Cook vegetables until fragrant and slightly tender.
Then deglaze the pan by slowly adding the Chicken broth, scraping up the drippings and brown bits with a wooden spoon into the broth.
Then add the mushrooms, brown rice, Worcestershire sauce, butter, salt and pepper to taste, garlic and thyme sprigs.
Cover and bake at 350F for 45-50 minutes until broth is almost totally evaporated and rice is tender.
Bake uncovered for 10-15 minutes more until chicken skin is crispy and the broth is evaporated.
Serve oven-to-table!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
