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Dutch Oven Chicken and Rice Recipe

17. Dutch Oven Chicken Thighs and Rice Recipe 1

The Dutch Oven Chicken and rice recipe is a great way to make a delicious home-cooked meal that doesn’t take much time or effort and that the whole family will love. This comforting dish is a symphony of flavors and textures in one pot. It has tender chicken, perfectly cooked rice, and fragrant vegetables. Follow this step-by-step guide to make a wonderful dish that is not only tasty but also easy to make and clean up.


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Start the Dutch Oven Chicken and rice recipe by patting your chicken pieces dry with paper towels to make sure they don’t have any extra moisture. This will help the outside get crispy. Salt, pepper, and any other herbs and spices you like should be used in large amounts on the chicken. Lightly grease a large, heavy-bottomed pan or Dutch oven with oil or butter to keep food from sticking and make sure heat is spread evenly. Put your pots and pans on the stove over medium-high heat. Once the pan is hot, add the chicken pieces carefully and sear them until they turn a beautiful golden brown color. Turn the chicken over to evenly brown the other side, then take the pieces out of the pan and set them aside for later.

In the same pan, turn the heat down to medium and cook the vegetables of your choice (such as onions, garlic, or bell peppers). Cook the vegetables until they get soft and start to smell good. This will set the stage for a flavorful dish. Try adding more herbs and spices to make the dish taste the way you like it. Stir the uncooked rice into the mixture of vegetables in the pan. Before adding the liquid, this step lets the rice soak up the flavors already in the pan and get a lightly toasted texture.


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Pour the liquid, like chicken broth or water, into the pan and make sure the rice is completely covered. Place the chicken pieces that have been seared back into the pan and spread them out evenly over the rice mixture. Cover the pan or Dutch oven with a lid that fits tightly, and let the dish simmer gently over low heat on the stovetop. Cook for the amount of time suggested, checking the rice every so often to make sure it’s done evenly and that all the liquid has been absorbed.

Take the pan off the heat when the chicken is done and the rice is soft. Let the dish sit for a few minutes so the flavors can come together. Use a fork to fluff the rice and make sure it is light and fully cooked. Serve the chicken and rice from the one pot in warm bowls and add fresh herbs or a squeeze of lemon juice to make it taste even better.

By following this step-by-step guide, you’ll be able to make a comforting Dutch Oven Chicken and rice recipe that is tasty, and easy-to-make. The Dutch Oven Chicken and rice recipe is great for both busy weeknights and relaxing weekends. The Dutch Oven Chicken and rice recipe is a delicious dish that is easy to make and tastes great. Share it with the people you care about.

The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below

3 Reasons People Love the Dutch Oven Chicken and Rice Recipe

1. Convenience: The Dutch Oven Chicken and rice recipe is loved by many because it is easy to make. It’s a one-pot meal that doesn’t take much time or effort to make, so it’s great for busy weeknights or lazy weekends. All of the ingredients cook at the same time in one pot, which not only saves time but also makes it easier to clean up.

2. Flavor: The Dutch Oven Chicken and rice recipe makes a comforting meal that is full of flavor and sure to please. When chicken thighs, rice, onions, garlic, and spices are mixed together, they create a rich, complex flavor that is both savory and fragrant. The chicken thighs get soft and juicy, and the rice soaks up all the flavors from the broth and spices, making a hearty and filling meal.

3. Versatility: The Dutch Oven Chicken and rice recipe is another reason why people like it so much. It is a simple recipe that can be changed to suit different tastes and dietary needs. For example, you can add carrots, peas, or bell peppers to the dish to make it taste better and give it more nutrients. You can also make this dish healthier by using brown rice instead of white rice. For a vegetarian version, you can replace the chicken thighs with chicken breasts or tofu. There are many things you can do, and the recipe can be changed to fit your tastes and dietary needs.

People love the Dutch Oven Chicken and rice recipe because it is easy, tasty, and can be made in different ways. It’s easy to make and tastes great. You only need one pot to make it, so it’s great for busy weeknights or lazy weekends. The combination of chicken thighs, rice, onions, garlic, and spices creates a rich and complex flavor that is both savory and fragrant. The recipe can be changed to suit different tastes and dietary needs.

17. Dutch Oven Chicken Thighs and Rice Recipe

 

How To Make Our Dutch Oven Chicken and Rice Recipe

Ingredients (8 Servings)

8 bone-in, skin-on chicken thighs
1 onion, diced
3 garlic cloves, minced
2 cups white rice
4 cups chicken broth
1 teaspoon paprika
1 teaspoon dried thyme
Salt and black pepper, to taste
Chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large Dutch oven or oven-safe pot, heat 1 tablespoon of oil over medium-high heat.

3. Season the chicken thighs with salt and black pepper on both sides.

4. Brown the chicken thighs on both sides in the hot oil, about 5 minutes per side. Once browned, remove the chicken thighs and set them aside.

5. In the same pot, add the diced onions and minced garlic. Cook for 2-3 minutes or until the onions are translucent.

6. Add the rice, paprika, dried thyme, salt, and black pepper. Stir until the rice is coated with the spices and the onions are evenly distributed.

7. Pour the chicken broth into the pot and stir well to combine.

8. Place the chicken thighs back in the pot, skin side up, on top of the rice and broth mixture.

9. Cover the pot with a tight-fitting lid and bake for 45 minutes.

10. After 45 minutes, remove the lid and bake for an additional 10-15 minutes or until the chicken skin is crispy and the rice is fully cooked.

11. Once done, remove the pot from the oven and let it rest for 5-10 minutes before serving.

12. Garnish with chopped fresh parsley and serve hot.

Nutritional Information For the Dutch Oven Chicken and Rice Recipe

Calories: 401
Carbohydrates: 38g
Protein: 26g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 122mg
Sodium: 481mg
Potassium: 472mg
Fiber: 1g
Sugar: 1g

Prep Time: 10 minutes

Cooking Time: 1 hour and 10 minutes

17. Dutch Oven Chicken Thighs and Rice Recipe 3

Pots, Pans, and Cooking Equipment Needed for the Dutch Oven Chicken and Rice Recipe

Dutch oven or oven-safe pot with a tight-fitting lid
Knife
Cutting board
Measuring cups and spoons.

Best Way to Store Leftovers From the Dutch Oven Chicken and Rice Recipe

To store leftovers, transfer the Easy One-Pot Chicken Thighs and Rice to an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through before serving.

Substitutions For the Dutch Oven Chicken and Rice Recipe

If you don’t have white rice, you can substitute it with brown rice or quinoa. For a healthier version, you can use boneless, skinless chicken breasts instead of chicken thighs. You can also add your favorite vegetables such as bell peppers, carrots, or green beans to the recipe to make it more nutritious.

Substitutions For A Vegetarian Dutch Oven Chicken and Rice Recipe

For a vegetarian version, you can substitute the chicken thighs with firm tofu or chickpeas. Use vegetable broth instead of chicken broth, and add your favorite vegetables such as mushrooms, zucchini, or spinach to the recipe.

Tips and Tricks For Easier Creation

Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
If you don’t have an oven-safe Dutch oven, you can brown the chicken and cook the rice in a regular pot, then transfer everything to a baking dish and bake in the oven.
Feel free to add your favorite herbs and spices to the recipe, such as rosemary, oregano, or cumin.
Use a rice cooker to cook the rice separately, then add it to the pot with the chicken and broth to save time and effort.
Make sure to use a tight-fitting lid to prevent the steam from escaping and ensure that the rice cooks evenly.

Side Dishes and Desserts For the Dutch Oven Chicken and Rice Recipe

Side salad
Steamed vegetables
Side of crusty bread

How To Serve the Dutch Oven Chicken and Rice Recipe

To serve, spoon the chicken thighs and rice onto a plate and drizzle with the broth. Garnish with chopped fresh parsley and serve hot. You can also serve with a side salad or steamed vegetables, if desired.

17. Dutch Oven Chicken Thighs and Rice Recipe 2

FAQs About the Dutch Oven Chicken and Rice Recipe

Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice instead of white rice. Just note that the cooking time may be slightly longer for brown rice.

Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts instead of chicken thighs. However, note that chicken breasts may cook faster than chicken thighs, so adjust the cooking time accordingly.

Can I make this Dutch Oven Chicken and rice recipe on the stovetop instead of in the oven?
Yes, you can make this recipe on the stovetop. Simply cook the chicken and rice in the Dutch oven or pot with a tight-fitting lid on medium-low heat for about 20-25 minutes or until the chicken is cooked through and the rice is tender.

Can I freeze the leftovers of the Dutch Oven Chicken and rice recipe?
Yes, you can freeze the leftovers of this recipe in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I add vegetables to the Dutch Oven Chicken and rice recipe?
Yes, you can add vegetables such as carrots, bell peppers, or green beans to this recipe to make it more nutritious. Simply add them to the pot with the chicken and rice before cooking.

Final Thoughts

The Dutch Oven Chicken and rice recipe is one of my all-time favorites, and I think you will too. There are a few reasons I think you should try this recipe:

First of all, it’s very simple to make. Everything cooks in one pot, so you don’t have to spend as much time getting ready or cleaning up. Chicken and rice are cooked together in a tasty broth, which gives the whole dish a lot of flavor. The result is a tasty and filling meal that is perfect for a cozy dinner at home.

Second, this Dutch Oven Chicken and rice recipe has a taste that’s out of this world. When you mix chicken, rice, and broth, you get a flavor that is both tasty and comforting. The chicken thighs are soft and juicy, and the rice is cooked just right and flavored with the chicken broth. This is the kind of dish that makes you want to lick the plate clean.

Lastly, Dutch Oven Chicken and rice recipe can be used in a lot of different ways. You can change the ingredients to suit your tastes or what you have on hand. For example, you could add some vegetables to make it even healthier, or you could replace the chicken with tofu or chickpeas to make it a vegetarian meal. This recipe is a great place to start if you want to try something new in the kitchen.

I really think you should try this Dutch Oven Chicken and rice recipe. It’s easy, tasty, and can be used in a lot of different ways, which makes it a winner in my book.

17. Dutch Oven Chicken Thighs and Rice Recipe 1

Dutch Oven Chicken and Rice Recipe

Tender chicken, perfectly cooked rice, and fragrant vegetables in one pot.
Print Recipe Pin Recipe
4.34 from 3 votes
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Dutch Oven Chicken and Rice Recipe
Servings: 8 Servings
Calories: 401 kcal
17. Dutch Oven Chicken Thighs and Rice Recipe 1

Equipment

  • Dutch oven or oven-safe pot with a tight-fitting lid
  • knife
  • Cutting board
  • Measuring cups and spoons

Ingredients

  • 8 bone-in skin-on chicken thighs
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 cups white rice
  • 4 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large Dutch oven or oven-safe pot, heat 1 tablespoon of oil over medium-high heat.
  • Season the chicken thighs with salt and black pepper on both sides.
  • Brown the chicken thighs on both sides in the hot oil, about 5 minutes per side. Once browned, remove the chicken thighs and set them aside.
  • In the same pot, add the diced onions and minced garlic. Cook for 2-3 minutes or until the onions are translucent.
  • Add the rice, paprika, dried thyme, salt, and black pepper. Stir until the rice is coated with the spices and the onions are evenly distributed.
  • Pour the chicken broth into the pot and stir well to combine.
  • Place the chicken thighs back in the pot, skin side up, on top of the rice and broth mixture.
  • Cover the pot with a tight-fitting lid and bake for 45 minutes.
  • After 45 minutes, remove the lid and bake for an additional 10-15 minutes or until the chicken skin is crispy and the rice is fully cooked.
  • Once done, remove the pot from the oven and let it rest for 5-10 minutes before serving.
  • Garnish with chopped fresh parsley and serve hot.

Notes

Tips and Tricks

Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
If you don't have an oven-safe Dutch oven, you can brown the chicken and cook the rice in a regular pot, then transfer everything to a baking dish and bake in the oven.
Feel free to add your favorite herbs and spices to the recipe, such as rosemary, oregano, or cumin.
Use a rice cooker to cook the rice separately, then add it to the pot with the chicken and broth to save time and effort.
Make sure to use a tight-fitting lid to prevent the steam from escaping and ensure that the rice cooks evenly.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 38g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 481mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g
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