This one-pot wonder can be made one to two days ahead of time and reheated for guests. If you don’t like sweet potato, you can substitute carrots, butternut squash or even pumpkin. For more spice, add spicy paprika or red pepper flakes. Because the chicken and veggies are all cooked in the same pot, the rice is super flavorful and will feed a crowd. Yield: 4 to 6 servings

Ingredients:

6-8 chicken thighs, skin left on

1 tablespoon paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1-2 tablespoons olive oil

1 sweet potato, peeled and diced

1 large onion

2 celery ribs, diced

3 garlic cloves, minced

3 cups white or brown rice

2 1/2 cups vegetable or chicken stock

2 cups water

8-10 ounces mixed frozen vegetables

Directions: 

Combine paprika, oregano, thyme, salt and pepper. Rub spice mixture onto the skin and underside of each chicken thigh.

Heat olive oil over medium high heat in a large pot or Dutch oven. Sear chicken, skin side down, for 5 minutes, until chicken has browned slightly. Remove chicken from pan.

Add another tablespoon of olive oil. Sauté sweet potato 2 minutes, stirring continuously. Add onion and celery and cook another 5 minutes, stirring and scraping brown bits off bottom of pan. Add garlic and cook another 2 minutes.

Add rice to pan and stir with veggies and oil to coat. Add stock and water and bring to a boil. Add 1/4 teaspoon salt.

Place chicken back into pan. Cover pot and reduce heat to low. Cook 25 minutes, then add frozen veggies to pot. Cook another 5-7 minutes, until rice is cooked and all liquid has evaporated. Fluff rice and serve.