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Dutch Oven Chicken and Rice

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A comforting one-pot meal featuring succulent chicken thighs and perfectly cooked rice enriched with carrots and peas.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 1 cup frozen peas
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Begin by preparing your ingredients. Chop the onion and mince the garlic—this will streamline your cooking process.
  2. In a Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper, then sear them for about 5-7 minutes on each side until golden brown. Once done, remove the chicken and set aside.
  3. In the same pot, add the diced onions, minced garlic, and sliced carrots. Sauté them together for approximately 3-4 minutes, until the onions become translucent.
  4. Stir in the rice gently, coating it in the oil and vegetables’ flavors. Then, pour in the chicken broth.
  5. Nestle the seared chicken back into the pot alongside the frozen peas. Cover tightly, then reduce the heat to low, letting everything simmer for 20-25 minutes.
  6. After the cooking time is complete, keep the pot covered and allow it to rest for an additional 10 minutes before fluffing the rice with a fork.

Notes

For optimal results, pat the chicken dry before seasoning and searing. Use homemade chicken broth to reduce sodium content.

Find it online: https://www.mubrecipes.com/best-dutch-oven-chicken-and-rice/