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Crispy Dutch Oven Chicken and Rice Recipe Easy One-Pot Meal

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A cozy, soul-soothing one-pot meal featuring crispy chicken thighs and fluffy, flavorful rice cooked together in a Dutch oven. Perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 ½ cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • Optional: 1 cup frozen peas or diced carrots

Instructions

  1. Preheat oven to 375°F (190°C). Rinse the long-grain white rice under cold water until water runs clear.
  2. Pat chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, smoked paprika, and dried thyme.
  3. Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook 5-7 minutes until skin is golden and crispy. Flip and cook 3 more minutes. Remove chicken and set aside, leaving drippings in pot.
  4. Add chopped onion to pot and sauté about 3 minutes until softened and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
  5. Add rinsed rice and stir to coat in chicken fat and aromatics. Toast rice for 2 minutes.
  6. Pour in chicken broth, season lightly with extra salt if needed, and stir. Bring to gentle simmer on stovetop.
  7. Nestle chicken thighs skin-side up on top of rice. Cover Dutch oven with lid and transfer to preheated oven.
  8. Bake 25-30 minutes until rice is tender and chicken reaches 165°F (74°C). If using peas or carrots, add them about 10 minutes before end of baking.
  9. Remove from oven and let rest 5 minutes with lid on before serving.

Notes

Pat chicken very dry before searing for crispy skin. Toast rice in chicken fat before adding broth to prevent mushiness. Keep lid on during baking to trap steam for tender rice and juicy chicken. For extra crispy rice bottom, remove lid and bake uncovered for 5-10 minutes after cooking. Substitute brown rice by increasing cooking time by 15 minutes. Use chicken breasts for leaner meat but reduce baking time by 10 minutes. This recipe is freezer-friendly for up to 2 months.

Nutrition

Keywords: Dutch oven chicken, crispy chicken, one-pot meal, chicken and rice, easy dinner, family meal, comfort food

Find it online: https://zorbmeal.com/crispy-dutch-oven-chicken-and-rice-recipe-easy-one-pot-meal/