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Dutch Oven Chicken and Rice

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A comforting one-pot meal featuring tender chicken thighs, fluffy rice, and vibrant vegetables, perfect for busy weeknights or family gatherings.

Ingredients

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  • 4 chicken thighs
  • 1 cup white rice
  • 2 cups chicken broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup peas
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Season the chicken thighs with salt, pepper, thyme, and paprika. Add the chicken to the pot and brown it on both sides for about 4-5 minutes each. Remove the chicken and set aside.
  2. Add the diced onion and minced garlic to the pot. Sauté until fragrant, about 2 minutes. Then, toss in the diced carrots and cook for an additional 2-3 minutes until they start to soften.
  3. Stir in the rice and let it cook for a minute to toast slightly. Add the chicken broth and bring to a boil.
  4. Return the browned chicken to the pot along with the peas. Cover the pot, reduce the heat, and allow it to simmer for about 20-25 minutes until the rice is fluffy and has absorbed all the liquid.
  5. Fluff the rice with a fork and serve hot, enjoy!

Notes

For extra flavor, marinate the chicken thighs for an hour or overnight. For crispy skin, broil the chicken for a couple of minutes after cooking. Feel free to add bell peppers or spinach for additional nutrition.

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