Name: Dutch Oven Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs (about 6–8 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 freshly ground black pepper, to taste

Description

A one-pot Dutch oven recipe featuring seared chicken thighs atop flavorful long-grain rice cooked with vegetables and aromatics.

Ingredients

1.5 lbs boneless, skinless chicken thighs (about 6–8 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 freshly ground black pepper, to taste

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Instructions

Prep: Dice the onion, slice the carrots, and mince the garlic. Measure rice and broth so everything is ready.
Heat the Dutch oven over medium-high and add 2 tablespoons olive oil.
Season the chicken thighs on both sides with salt, pepper, paprika, and dried thyme.
Sear the chicken: When the oil is hot, brown the thighs 5–7 minutes per side until golden. Work in batches if needed to avoid crowding. Transfer the chicken to a plate and set aside.
Sauté the veg: In the same pot, lower heat to medium. Add the diced onion, minced garlic, and sliced carrots. Cook, stirring, until the onion is translucent and the carrots begin to soften, about 3–4 minutes. Scrape up any browned bits from the bottom — they add flavor.
Toast the rice: Stir the 1 cup rice into the veggies until lightly coated with oil and translucent at the edges (about 1 minute).
Add liquid: Pour in 2 cups low-sodium chicken broth and stir to combine.
Return the chicken: Nestle the seared thighs back into the pot, pressing them gently into the rice. Scatter 1 cup frozen peas around the chicken.
Simmer covered: Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook undisturbed for 20–25 minutes. The rice should absorb the liquid, and the chicken should reach at least 165°F (74°C) internal temperature.
Rest: Remove from heat and let the pot sit, covered, for 10 minutes. This finishes the rice and keeps the chicken juicy.
Finish: Fluff the rice gently with a fork, adjust salt and pepper, and serve.

Notes

For brown rice, increase broth to 2 1/2 cups and simmer for 40–45 minutes. For bone-in thighs, brown longer and extend simmering by ~10 minutes, checking internal temperature.