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17. Dutch Oven Chicken Thighs and Rice Recipe 1

Dutch Oven Chicken and Rice Recipe

4.34 from 3 votes
Tender chicken, perfectly cooked rice, and fragrant vegetables in one pot.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 401
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  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.

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.