My favourite dish is a one-pot creation that I found in a magazine a really long time ago. Early in my recipe collecting days, I just snipped out the recipe, completely ignoring the author’s commentary and who the creator was.
There’s no shame in not coming up with 100% original recipes. As a food blogger, I have no problem giving credit where credit is due. I don’t want to be one of those food bloggers who rips off other people’s recipes. So not cool. Don’t be that kind of person.
A little bit of online searching and lo and behold! This is a Martha Stewart dish. No surprise given my obsession with Martha Stewart back in the day when she had her own TV show. I learned a lot from good old Martha!
Since I first snipped this recipe I have made lots of adjustments to it and I love the dish even more than the first time I made it. I think that’s what makes someone else’s recipe your recipe. The ability to add different flavours and techniques that compliment and improve upon a dish. For example I char fresh red bell peppers over the stove as opposed to using jarred roasted bell pepper. Either way this recipe is yummy but I love the dark bits of the peppers charred skin.
I also prefer cherry tomatoes not plum tomatoes. Even the first time I made Martha’s recipe I did it with little cherry tomatoes. They’re sweeter and juicer than plum tomatoes. Perfect in a dish where the chicken can become dry.
I really love this One-Pot Chicken and Brown Rice and since it has vegetables and rice already in it, there’s no need to prepare any other side dishes! So, instead of slaving away on more sides, go ahead and pour yourself a cup of tea and relax before dinner or finish the 153576 other tasks you have to deal with.
My little Nomad’s looooooove this dish!! So much so that they would prefer this for lunch tomorrow instead of the schools pizza (not sure if that’s a compliment but I’m going to assume it is!)
I love one-pot recipes that leave me feeling full and satisfied!
- 2 large or 3 small Red Bell Peppers
- 3T Olive Oil
- 8-10 Whole Chicken Legs (thigh and drumstick)
- Salt and Pepper
- 1 Large Onion, chopped
- 6 Garlic Cloves, smashed
- 1 1/2 cup Brown Rice
- 1lb Cherry Tomatoes, halved
- 1lb Green Peas, cooked
- Lemon wedges, for serving (optional)
- 1 Bunch Parsley, chopped
- Place bell peppers directly on the flame of the stovetop to char. Turn them as the skin blisters and darkens. Slice into thin pieces and discard the stem and seeds.
- Heat oil in a large Dutch Oven and brown the skin-side of the chicken legs, about 10 minutes. Season with salt and pepper. Remove and set aside.
- In the same Dutch Oven, add onions and garlic and saute until softened about 3 minutes. Season with salt and pepper.
- Stir in rice, tomatoes and 2 cups water. Nestle in the chicken legs. Bring to boil. Reduce heat to medium low and cover. Simmer about 60 minutes. If there is still water in the pot, remove lid and allow liquid to evaporate.
- Sprinkle peas over chicken. Cover and remove from heat. Set aside for 10 minutes before serving.
- Serve with lemon wedges and parsley.
To save time, you can use jarred roasted red peppers and frozen green peas.