One pot Dutch oven chicken and rice recipe

Easy one pot dutch oven chicken and rice

One pot meals are some of my favorites. It’s always a good way to enjoy two different dishes in one pot. Similar to my Jollof rice and chicken recipe, this my friend is comfort food at its finest.

Dutch oven chicken and rice is a family friendly one pot wonder that’s packed full of flavor and comes together pretty quickly. You can make this on the stove top or in the oven there why these pots are very versatile.

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Why you’ll love this recipe

Convenience: One-pot Dutch oven chicken and rice dishes are incredibly convenient as they require minimal preparation and use just a single pot for cooking. This means fewer dishes to wash, saving time and effort in the kitchen.

Easy Preparation: This recipe is straightforward and beginner-friendly. The cooking process typically involves browning the chicken, adding the rice and other ingredients, and letting them all simmer together until the rice is cooked and the flavors have melded.

Flavorful: It’s flavorful, easy to prepare, and offers a well-balanced meal with protein and carbohydrates. The simplicity of cooking everything in a single pot makes it worth it.

Ingredients

Rice: I use Golden Sella Basmati rice for my one pot chicken and rice recipes because it’s quick to cook and isn’t sticky which is my personal preference if you like sticky rice, consider using Arobo rice.

Chicken: I used chicken thighs for this recipe. I prefer to use chicken thighs or drumsticks over chicken breasts because those cuts are less likely to dry out during cooking.

Onions: This is important for maximum flavor. The caramelized onions takes this one pot meal to a whole new level of deliciousness. I used yellow onions. You can use any color of your choice.

Seasoning: while this rice and chicken recipe was seasoned with Italian seasoning, garlic powder, onion powder, salt, chicken bouillon, thyme, curry, black pepper and white pepper, it can be adjusted to suite your taste by using your favorite spice blend like all purpose seasoning, Garam masala seasoning mix, Cajun seasoning or taco chicken seasoning

How to make Dutch oven chicken and rice

See printable recipe card at the end of this post for ingredient quantities and full instructions!

Mix the spices, salt, bouillon powder and herbs (except the curry, thyme and ginger powder) together to form a blend. Reserve a Table spoon out of the blend, use the rest to season the chicken. Ensure the chicken thighs are well coated.

Turn your heat on medium . Add the oil let it heat up for a minute then sear the chicken, let it sit without moving it for about 2 mins then move it around a bit to ensure it doesn’t stick.

Let it stay on the same side for another minute before flipping it over to sear on the other side. (Total time on each side should be 3 mins) Remove the chicken and set aside on a paper towel lined plate.

Saute onions in the oil till it’s soft and fragrant. Remember to scrape the brown bits from the meat as you stir.

Add the butter, the reserved seasoning (plus the curry, thyme and ginger) then you add the washed rice to the Dutch oven. Toast the rice by constantly stirring the rice in the Dutch oven for about 2 minutes.

Pour in the chicken stock over the rice and stir gently using the wooden spoon to deglaze the bottom of the Dutch oven, then return the chicken pieces to the pot by placing them on top of the rice.

Cover the pot and cook on medium heat for 15 to 20 mins or until all the liquid is absorbed and the rice is cooked through, tender and fluffy.

Turn off the heat. Cover the pot and let it stand for a couple more minutes. Then fluff the rice and serve as is or with your favorite side dish.

What to serve with this one pot chicken and rice

There’s always room for more veggies in your life. A good salad like this heathy Cobb salad is nice place to start. Other simple salads like coleslaw or cucumber tomato basil salad work perfectly.

Desserts? Yes please. We make these raspberry muffins often! Moist and delicious.

Vegetables such as roasted carrots, beets, butternut squash fries all make a great side dish for this chicken and rice recipe.

If you are looking for drinks to pair with this tasty one pot wonder, try this apple cider martini or one of my favorite holiday drinks pomegranate lemonade.

Storing chicken and rice

To ensure the safety and maintain the quality of your chicken and rice leftovers, follow these guidelines for storing and reheating:Storing Chicken and Rice:

• Refrigeration: If you have cooked chicken and rice leftovers, cool them down quickly by dividing the food into shallow containers. Place the containers in the refrigerator within two hours of cooking to prevent bacterial growth.
• Proper Containers: Use airtight containers or resealable plastic bags to store the chicken and rice. Make sure the containers are designed for food storage and can keep the food protected from contamination.
• Labeling: Label the containers with the date to keep track of how long they have been stored. Consume the leftovers within 3-4 days for optimal quality and safety.

Reheating

Microwave: The quickest way to reheat chicken and rice is by using a microwave. Place the desired portion in a microwave-safe dish, add a splash of water or broth to the rice to retain moisture, and cover the dish with a microwave-safe lid or microwave-safe wrap. Heat on medium power, stirring occasionally, until the food is heated through.

Stovetop: Reheating on the stovetop is another option. Use a saucepan or skillet, add a small amount of water or broth to the rice, and heat over medium-low heat while stirring occasionally. Cook until heated through.

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