One Dish Chicken and Rice
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Adapted from The Canal House Cooking Volume no. 6: The Grocery Store
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 6-8 pieces of bone-in chicken thighs, skin on
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 1 cup of rice
  • 1 bay leaf
  • parsley for garnish
  1. In a large, wide saute pan, heat butter and olive oil over medium heat. Season chicken with salt and pepper and place skin side down. Brown the chicken until golden, about 10 minutes. You might have to do this in batches.
  2. When the chicken is golden, flip to skin side up. Add the diced onion, celery, and carrot to the pan, nestling between the chicken pieces. Add salt and pepper and cook for a few minutes to let the vegetables slightly soften.
  3. Add 1 cup of water, reduce heat to low, cover with a lid and cook for 20 minutes.
  4. After 20 minutes, add the cup of rice, patting it down between the chicken. Add 1 cup of water and the bay leaf. Cover again and cook on low for 40-45 minutes (or longer, depending on the cooking instructions for your rice).
  5. The dish is ready when the chicken is cooked through and the rice is tender. Garnish with parsley and serve
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