One Pot Chicken and Brown Rice with Fall Vegetables

Source

Ingredients

Display units in Metric

4	tablespoons	butter
2	pounds	boneless, skinless chicken pieces
1		onion sliced
1	small	head of green cabbage cored and sliced
4	medium	carrots cut into 1 1/2" pieces
2	cups	brown rice
1	29 oz can	whole tomatoes crushed or chopped
2	teaspoons	dried oregano
1	tablespoon	garlic powder
2	small	bay leaves
3	cups	water or broth
¹⁄₄	teaspoon	red pepper flakes
1-2	tablespoons	salt plus more as needed

Melt butter in a dutch oven over medium heat. Add chicken pieces and brown on one side. Flip and add onions, carrots, and cabbage. Saute a few minutes before adding rice. Saute a few more minutes.

Add the rest of the ingredients, stir to combine, and cover.

Bring to a simmer and then reduce heat. Simmer, covered, for 45-50 minutes or until the rice and vegetables are tender. This may vary depending on the moisture in your vegetables.

If everything is cooked at this point and there is still more liquid than you care for, simmer uncovered for an additional 5-10 minutes, stirring occasionally.

Serve alongside a fresh salad.

Melt butter in a dutch oven over medium heat. Add chicken pieces and brown on one side. Flip and add onions, carrots, and cabbage. Saute a few minutes before adding rice. Saute a few more minutes.
Add the rest of the ingredients, stir to combine, and cover.
Bring to a simmer and then reduce heat. Simmer, covered, for 45-50 minutes or until the rice and vegetables are tender. This may vary depending on the moisture in your vegetables.
If everything is cooked at this point and there is still more liquid than you care for, simmer uncovered for an additional 5-10 minutes, stirring occasionally.
Serve alongside a fresh salad.

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