Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total.
- Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
- Add carrots, bay leaf, and the water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, 10 minutes before serving.
- nutrition information
- (Per Serving)
- Calories: 372
- Fat: 13.9g (3.3g Saturated Fat)
- Protein: 18.3g
- Carbohydrates: 42.6g
- Fiber: 4.6g
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