Description
This Dutch Oven Chicken and Rice is cozy, unfussy comfort food that delivers juicy chicken and fluffy rice with minimal cleanup.
Ingredients
- 4 chicken thighs (bone-in, skin-on recommended)
- 1 cup long-grain white rice (jasmine or basmati)
- 2 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Heat the Dutch oven over medium heat and add the olive oil.
- Pat the chicken dry with paper towels and season with salt, black pepper, and paprika.
- Place the thighs skin-side down and brown for 4–5 minutes.
- Flip and brown the second side for another 4–5 minutes.
- Transfer the browned chicken to a plate and set aside.
- Add the chopped onion to the pot and sauté until softened, about 4–5 minutes.
- Stir in the minced garlic and cook for 30 seconds.
- Add the rice and toast for 1–2 minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Nestle the chicken thighs into the rice and scatter the frozen peas and carrots over the top.
- Cover the pot and reduce heat to low; cook for 25–30 minutes.
- Remove from heat and let it rest, covered, for 5 minutes.
- Fluff the rice with a fork and serve pieces of chicken atop the rice.
Notes
For crispy skin, finish the chicken under a hot broiler for 1-2 minutes after simmering. Use low-sodium broth to control salt levels.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American