Nutritional Wisdom with Carly Pollack

Chicken and Rice Bake

Submitted by Angie Stell

1 slice bacon
1 tbsp avocado oil
1/2 lb chicken thighs or breasts
1/2 medium onion, diced
2 medium carrots, diced
1 stalk celery, diced
1/2 cup short grain brown or wild rice
1 clove garlic, chopped
1 cup chicken broth
sea salt, to taste
black pepper, to taste

Heat oven to 375 degrees. In a Dutch oven or deep pan that can go in to the oven, add the bacon. When it starts to sizzle, add the chicken thighs. Cook for 3 minutes on each side or until evenly browned. Remove from skillet; set aside. Add the onions, carrots, and celery to the skillet; cook & stir for 2 to 3 minutes. Next add the rice, add more oil if needed to prevent sticking. Cook another 2 to 5 minutes, then add the garlic. Stir in the broth and bring to a boil. Turn off the heat and add the chicken back in to the pan. Cover with lid or foil. Bake for 1 hour or until chicken and rice are cooked through. Serve with your favorite veggie.

2 Servings