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7. One-Pot Crispy Chicken Thighs and Rice Recipe 2

Dutch Oven Crispy Chicken and Rice Recipe

5 from 1 vote
The irresistible crunch of perfectly seared chicken with the comforting, hearty texture of flavorful rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 423
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Lemon wedges and chopped parsley for garnish

Equipment

  • Dutch oven with lid
  • Large mixing bowl
  • Cutting board
  • Chef's knife
  • wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken thighs with salt and pepper.
  3. 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.
  4. Remove the chicken from the pot and set it aside on a plate.
  5. Add the onion, garlic, and bell peppers to the pot and cook until they are softened, about 3-4 minutes.
  6. 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.
  7. Add the chicken broth, paprika, oregano, thyme, and a pinch of salt and pepper. Stir to combine everything together.
  8. Place the chicken thighs back in the pot on top of the rice mixture, skin side up.
  9. Cover the Dutch oven with a lid and transfer it to the preheated oven.
  10. Bake for 35-40 minutes, until the chicken is cooked through and the rice is tender and fluffy.
  11. Remove the pot from the oven and let it rest for 5 minutes.
  12. 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.