Ingredients

6 bone in chicken thighs or drumsticks or a mix
1 TBSP olive oil
salt and black pepper to taste
1 onion, peeled and cut into 8 wedges
2 stalks celery, cut into 1” pieces
2 carrots, peeled and cut into 1” pieces
2 cups chicken stock
1 cup brown rice

Directions

In a heavy pot with a good lid, heat oil until fairly hot. Season chicken with salt and pepper and place, skin side down, in pot. Cook 10 to 12 minutes turning once or until golden brown on both sides. Pour off any excess fat. Add celery and onion. Reduce heat to low, cover and allow to cook about 15 minutes. Add carrots and chicken stock and stir in brown rice. Bring back to a boil, reduce heat back to low and cover and allow to cook until rice absorbs almost all the liquid. This will take about 45 minutes. Let stand, covered, about 10 minutes before serving.