Dutch Oven Chicken and Rice Recipe
Tender chicken, perfectly cooked rice, and fragrant vegetables in one pot.
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Servings: 8 Servings
Calories: 401 kcal
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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