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Chicken and Brown Rice Casserole

Servings 4


  • 1 tablespoon olive oil
  • 4 bone-in skin-on chicken thighs (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • Additional seasons as desired garlic salt, cayenne pepper, red pepper flakes, etc..
  • 1 large yellow onion cut into 8 wedges
  • 2 celery stalks cut into 1 1/2-inch pieces
  • 2 medium carrots cut into 1 1/2-inch pieces
  • 1 bay leaf
  • 1 cup instant brown rice


  1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season the skin side of the chicken with salt and pepper. Place chicken skin side down in the pot. Season the side facing upwards. Cook until golden brown on both sides, 10 to 12 minutes total.
  2. Add onion and celery – placing most of them on top of the chicken. Reduce heat to low, cover, and cook 20 minutes.
  3. Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper and other desired seasonings. Bring to a boil, then reduce heat to low-medium. Cover and simmer until rice absorbs almost all the liquid - approximately 40 to 45 minutes.
  4. Let stand, covered, for 10 minutes before serving.

Recipe Notes

Recipe courtesy of Old World Garden Farms