One pot Dutch oven chicken and rice
This one pot dutch oven chicken and rice recipe is packed full of flavor and about to become your new favorite busy weeknight dinner.
Equipment
- Dutch oven
Ingredients
- 6 chicken thighs
- 2 Cups Basmati rice
- 2 Tbspoon oil
- 1 tablespoon butter
- 2 teaspoon Italian seasoning
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- 3 Cups low sodium chicken stock
- 1 teaspoon chicken bouillon powder
- ½ Tsp salt
- ¼ teaspoon curry powder
Instructions
- First, create a spice blend by mixing together the various spices, salt, bouillon powder, and herbs (except the curry powder, thyme and ginger powder)
- Reserve a tablespoon of this blend and the curry, ginger and time for later. Generously season the chicken thighs with the rest, ensuring they are well coated.
- Set your heat to medium-high, and add the oil to your Dutch oven. Allow it to heat up for about a minute, then add the sear the seasoned chicken.
- Leave the chicken undisturbed for approximately 2 minutes to develop a nice sear. Give it a gentle nudge to avoid sticking, and let it cook for another minute before flipping it over to sear the other side. Each side should be seared for a total of 3 minutes per side.
- Once the chicken is perfectly seared, transfer it to a plate lined with paper towels to drain any excess oil.
- In the same pot, sauté the onions until they become soft and fragrant, while ensuring you scrape off any flavorful brown bits left from the chicken.
- Add the butter and washed rice, along with the reserved spice blend (including the curry, thyme and ginger) to the sautéed onions. Toast the rice by constantly stirring it for about 2 minutes in the Dutch oven.
- Next, pour in the chicken stock over the rice and gently deglaze the bottom of the Dutch oven with a wooden spoon.Return the seared chicken pieces to the pot by placing them on top of the rice.
- Cover the pot and cook over medium heat for 15 to 20 minutes, allowing the rice to absorb all the liquid and become perfectly tender and fluffy.
- Once the cooking time is up, turn off the heat, but keep the pot covered for a couple more minutes to let the flavors meld.
- Finally, fluff the rice and serve it as is or with your favorite side dish. Your Dutch oven chicken and rice is ready to be enjoyed!
Nutrition
Calories: 560kcalCarbohydrates: 53gProtein: 25gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 116mgSodium: 415mgPotassium: 442mgFiber: 1gSugar: 0.4gVitamin A: 495IUVitamin C: 0.4mgCalcium: 48mgIron: 2mg
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