Dutch Oven Chicken and Rice (Oven-Baked)
This Dutch Oven Chicken and Rice brings together juicy baked chicken thighs and fluffy rice, creating a beautiful mix of flavors. Once you taste this oven-baked chicken and rice, you'll be craving it again and again!
Equipment
- a Dutch oven ( I used Le Creuset Shallow Casserole Dish, 30 cm, 3½ qt)
Ingredients
- 2 pounds bone-in and skin-on chicken thighs, (about 4 large or 5 smaller pieces) pat them dry with paper towels.
- 2 teaspoons smoked paprika, (1½ teaspoons for chicken and ½ teaspoon for rice)
- 1½ teaspoons dried thyme
- 1½ teaspoons garlic powder
- ¼ teaspoon black pepper
- 1¼ teaspoons sea salt, (and more to taste)
- 2 tablespoons olive oil
- 1¼ cups diced yellow onion
- 1 tablespoon minced garlic
- 1 cup white Jasmine rice or any long grain rice, (rinse and drain well)
- 1½ cups low-sodium chicken broth
Instructions
- Prepare the oven. Preheat your oven to 350°F (175°C).
- Season the Chicken. Mix 1½ teaspoons of smoked paprika, dried thyme, garlic powder, 1¼ teaspoon of salt, and black pepper in a bowl. Use this seasoning to coat the chicken thighs.
- Brown the Chicken. In a Dutch oven, heat oil over medium-high heat. Brown the chicken thighs for 2-3 minutes on each side, then transfer them to a plate.
- Saute the Aromatics and Rice. Leave about 2 tablespoons of grease in the same Dutch oven. Add onions and cook for 2 minutes, then add garlic and cook for 1 more minute. Stir in the rice and cook for 1-2 minutes.
- Add Liquid. Pour in chicken stock and add ½ teaspoon of smoked paprika. Stir and scrape up the browned bits from the bottom of the pan.
- Add the Browned Chicken. Nestle the seared chicken pieces on top of the rice and bring everything to a simmer over medium-high heat for about 2 minutes.
- Bake, Covered. Turn off the heat, cover the Dutch oven with a lid, and bake in the preheated oven for 30 minutes.
- Baked, Uncovered. After 30 minutes, remove the lid and continue cooking for another 15 minutes or until the chicken is fully cooked.
Notes
- Ensure the rice is fully submerged in the liquid for even cooking.
- Don't forget to rinse the rice until the water runs clear to prevent it from becoming mushy.
- Make sure to pat the chicken dry with paper towels to achieve maximum browning and crispiness.
- To ensure your dish is perfectly seasoned, follow this common cooking practice: start by tasting your food, and if needed, adjust the seasoning with salt to suit your taste preferences. Remember to add salt in small increments, tasting after each addition to avoid oversalting.
- Feel free to flavor the chicken with your preferred herbs and spices, whether it's Italian seasoning, oregano, or any other combination of your liking.
- If you're opting for brown rice in this recipe, make sure to adjust the broth quantity to 1 ¾ cups and allow it to cook for a minimum of 55 minutes, covered then 15 minutes, uncovered. This will ensure perfectly cooked and tender brown rice for your dish.
- Ensure you use the appropriate size Dutch oven for this recipe. Your pot should be big enough to comfortably fit the rice and chicken. If the pot is too small or too big, it can lead to uneven cooking, resulting in either mushy or dry rice and chicken. So, put some thought into the size of the pot. In this recipe, I used Le Creuset braiser, 30 cm.
- Please note that the nutrition values displayed above are calculated based on the assumption that you consume all the rice provided in the serving.
- You can store the leftovers in the fridge for 3-4 days or in the freezer for up to 3 months.
Nutrition
Calories: 772kcalCarbohydrates: 46gProtein: 43gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 222mgSodium: 934mgPotassium: 716mgFiber: 2gSugar: 2gVitamin A: 686IUVitamin C: 5mgCalcium: 61mgIron: 3mg
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