Keyword: Dutch Oven Crispy Chicken and Rice Recipe
Servings: 8Servings
Calories: 423kcal
Equipment
Dutch oven with lid
Large mixing bowl
Cutting board
Chef's knife
wooden spoon
Measuring cups and spoons
Ingredients
8bone-inskin-on chicken thighs
2tablespoonsolive oil
1onionchopped
2clovesgarlicminced
1red bell pepperchopped
1yellow bell pepperchopped
2cupslong-grain white rice
4cupschicken broth
1teaspoonpaprika
1/2teaspoondried oregano
1/2teaspoondried thyme
Salt and black pepperto taste
Lemon wedges and chopped parsleyfor garnish
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs skin side down and cook until the skin is crispy and golden brown, about 5 minutes. Flip the chicken over and cook for an additional 2-3 minutes.
Remove the chicken from the pot and set it aside on a plate.
Add the onion, garlic, and bell peppers to the pot and cook until they are softened, about 3-4 minutes.
Add the rice to the pot and stir to coat it in the oil and vegetable mixture. Cook for 1-2 minutes, until the rice is lightly toasted.
Add the chicken broth, paprika, oregano, thyme, and a pinch of salt and pepper. Stir to combine everything together.
Place the chicken thighs back in the pot on top of the rice mixture, skin side up.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Bake for 35-40 minutes, until the chicken is cooked through and the rice is tender and fluffy.
Remove the pot from the oven and let it rest for 5 minutes.
Fluff the rice with a fork and garnish the dish with lemon wedges and chopped parsley.
Notes
Tips and Tricks
For extra crispy chicken skin, pat the chicken thighs dry with paper towels before seasoning and searing.Use a long-grain white rice that has been rinsed and drained before adding it to the pot to prevent it from getting too sticky.To save time, chop the onion and bell peppers ahead of time and store them in an airtight container in the fridge until ready to use.If you don't have a Dutch oven, you can use a heavy-bottomed pot or oven-safe skillet with a lid instead.Add in extra spices, like cumin or smoked paprika, to customize the flavor of the dish.