Sometimes you just need comfort food. Chicken and rice is a one pot meal, satisfying, therapeutic, and has plenty of variations. So what's different about this recipe vs. your mom's chicken and rice? Brown rice and extra veggies! That's an easy swap to improve your health.
4 chicken thighs (I prefer for flavor, but feel free to use chicken breast)
3-4 carrots, sliced
3 stalks celery, sliced
1 medium onion, diced
1 cup quick cooking brown rice
1 tbsp flat leaf parsley, finely chopped
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
In a large pot, heat oil on medium heat. Add all vegetables and sautee until onions translucent. Add chicken to the pot with 6 cups water, salt, and pepper. Cover, and let simmer for about 25 minutes. Remove chicken and let cool. Add brown rice to pot and let cook for 10-15 minutes. Remove and discard chicken skin. Shred chicken with fork and add back into the pot to heat through. Serve hot with garnish of parsely and avocado. Makes 4 servings.
Tip: For other variations, experiment with these flavors: lime + sriracha, cumin + cilantro, lemon + fresh garlic