Ingredients
- 4 chicken thighs , skin removed
- 1 large onion , diced
- 3 large carrots , peeled and chopped
- 4 stalks celery , chopped
- 3 cloves garlic , minced
- 2 bay leaves
- 1 1/2 cups long-grain brown rice
- 1 tablespoon Kosher salt
- 1 teaspoon coarse ground black pepper
Instructions
- Place the chicken in a dutch oven cover with 6 cups of water. Bring to a simmer, then reduce to medium heat.
- Add onion, carrots, celery, garlic, and bay leaves, then cover and cook for 1 hour.
- Remove the chicken from the dutch oven and set aside. Add the rice to the dutch oven, then cover and cook for an additional 30 minutes.
- Remove the chicken bones and chop the chicken into 1/2-inch pieces.
- Remove from heat, add the chicken, salt, and pepper, and stir. Remove the bay leaves before serving.
Nutrition
Calories: 188kcal | Carbohydrates: 14g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 953mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4648IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
