In a large Dutch oven or 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 Tbs. fat from pot. Add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
Add carrots, bay leaf, and 1 3/4 cups 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, for 10 min. before serving.
Originally Submitted
6/25/2010
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