One Pot Chicken and Rice Casserole

🧂 Ingredients

• 1 3-4lb whole chicken

  cut into pieces
• 1 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion

  quartered
• 2 bay leaves
• 1/2 cup chicken broth

  or water
• 3/4 cup long grain white rice
• 1 cup water
• Italian parsley

  chopped

Instructions

• 1 Preheat the oven to 325°F.
• 2 Heat Dutch oven over medium-high heat and add 2 tablespoons butter or cooking
  oil. Place the chicken, skin side down and sear until golden brown; 2 to 3
  minutes. Turn and sear on the side and season with salt and pepper. You may have
  to do this in batches. Discard accumulated grease in the pan.
• 3 Nestle the quartered onion around the chicken and add the bay leaves. Pour in
  1/2 cup water (or broth) into the pan and cover it with a lid. Place in the oven
  and cook until the chicken is tender; about 1 hour.
• 4 Remove the pan from the oven and uncover. Sprinkle the uncooked rice around the
  chicken and pour 1 cup of water (or additional broth) over the rice. Stir the
  rice with a fork to moisten it with water and pan juices. Cover and return to
  the oven and cook 20 minutes more.
• 5 Carefully remove the chicken to a serving platter and spoon the rice around the
  chicken. Sprinkle chopped parsley over the top and serve!

Nutrition Info