Best 2 Dutch Oven Chicken And Rice Recipes

In search of a hearty and delectable meal that exudes both comfort and convenience? Look no further than Dutch oven chicken and rice, a culinary masterpiece that seamlessly blends tender chicken, fluffy rice, and an array of flavorful ingredients. This versatile dish, prepared in the confines of a trusty Dutch oven, offers a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. Whether you desire a classic rendition or a creative twist infused with your favorite spices and herbs, this article will guide you through the secrets of crafting the perfect Dutch oven chicken and rice, transforming your kitchen into a haven of culinary artistry.

Here are our top 2 tried and tested recipes!

EASY BAKED CHICKEN AND RICE IN THE DUTCH OVEN

Easy baked chicken and rice in the Dutch oven image

This is another absolutely delicious and easy recipe for the dutch oven. We got the recipe out of the Lodge "Camp Dutch Oven Cooking 101"-from Backyard to Backwoods. We loved it so much, that not only did we make it while camping last week, we also made it last night outside at home here. It's truly comfort food.

Provided by Holly Deshane

Categories Chicken

Time 1h10m

Number Of Ingredients 6

Ingredients

4 or 6 bone-in, skinless chicken thighs
1 c rice (we used brown rice)
1 pkg dry lipton onion soup mix
1 can(s) chicken broth
1 can(s) cream of mushroom soup
1 can(s) water

Steps:

1. Preheat your dutch oven for about 10 minutes. Then spray with cooking spray. Use a 10 inch dutch oven for this recipe. assemble your ingredients
2. Pour the rice on the bottom of the dutch oven. Place the chicken over the rice, then sprinkle the onion soup mix over the chicken. Mix the mushroom soup mix, the broth and about 1 can of water together and mix. Pour this mixture over all. Cover the dutch oven and cook for at least an hour. You might need to cook it longer--the meat fell off the bone-so good!
3. Place 14 coals on the top of the oven and 7 underneath the oven. You might need to have some extra hot coals ready just in case you need them. as you can see, we loved the dinner so much that we devoured the whole thing. (Not too good for a girl on WW, but I just couldn't help myself.)

DUTCH OVEN CHICKEN AND RICE RECIPE - (4.2/5)

Dutch Oven Chicken and Rice Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 9

Ingredients

Chicken thighs (I used 8, but I freeze half of this)OR 4 breasts
2 cups water
1 can of crushed tomatoes (the 12 oz) or Rotel tomatoes
1 cup rice
1 onion
3 garlic cloves
Olive oil (about 2 tablespoons)
Fresh herbs (I used parsley and basil)
Salt and pepper to taste

Steps:

Preheat the oven to 425 degrees. Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown. While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand. When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatoes into the mix and break them up. Add the water, rice, and herbs. Add the chicken back in. Salt and pepper to taste. Bring everything up to a boil, then stick it in the oven for about 45 minutes. Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).

Tips:

When choosing chicken thighs, opt for bone-in, skin-on pieces for maximum flavor.
Season the chicken thighs generously with salt, pepper, and paprika for a simple but flavorful dish.
For a more robust flavor, marinate the chicken thighs in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
Use a heavy-bottomed Dutch oven to ensure even cooking and prevent sticking.
Sear the chicken thighs in hot oil until golden brown before adding the rice and other ingredients.
Use a long-grain rice, such as basmati or jasmine, for best results.
Rinse the rice thoroughly before cooking to remove any excess starch.
Add enough liquid to the pot so that the rice is covered by about 1 inch.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the rice is tender and all of the liquid has been absorbed.
Fluff the rice with a fork before serving.

Conclusion:

This Dutch oven chicken and rice recipe is an easy and delicious one-pot meal that's perfect for busy weeknights. The chicken thighs are juicy and flavorful, while the rice is fluffy and tender. With just a few simple ingredients and a little bit of time, you can create a satisfying and wholesome meal that the whole family will enjoy.