Give your healthy-eating resolutions some staying power with the new collection “Everyday Food: Light,” from the editors of Everyday Food magazine. Published by Clarkson Potter, the book features scores of recipes from the Martha Stewart Living kitchens, each under 500 calories and each with a glossy full-color picture for inspiration.
One-Pot Chicken and Brown Rice
From “Everyday Food: Light” by the editors of Everyday Food. Serves 4.
Ingredients
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1½-inch pieces
2 medium carrots, cut into 1½-inch pieces
1 dried bay leaf
1¾ cups water
1 cup brown rice
Directions
In a large Dutch oven or other heavy pot, heat oil over medium-high heat. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total.
Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
Add carrots, bay leaf, and the water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, 10 minutes before serving.
Per serving: 372 calories, 13.9g fat (3.3g saturated fat), 18.3g protein, 42.6g carbohydrates, 4.6g fiber
