chicken rice dutch oven recipe

Written ByJenny Smyth Posted on
chicken rice dutch oven recipe
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The Best chicken rice dutch oven recipe

I’m so excited to share this delicious chicken rice Dutch oven recipe with you all. As a busy mom of three, I’m always on the lookout for easy and nutritious meals that my family will love. This recipe has been a staple in our household for years, and I’m confident it will become one of your favorites too.

The dish originated from the Netherlands, where it’s known as ‘hutspot,’ and has been a popular comfort food for centuries. The combination of tender chicken, fluffy rice, and rich flavors is simply irresistible. What I love most about this recipe is that it’s incredibly easy to make and can be adapted to suit any occasion or dietary need.

My kids devour it, and it’s perfect for a weeknight dinner or a special occasion. Plus, the best part is that it’s packed with nutrients and can be made in one pot, making cleanup a breeze. The Dutch oven is the perfect vessel for this hearty dish, as it distributes heat evenly and allows for a beautiful crust to form on the bottom.

If you’re looking for a recipe that will become a staple in your household, look no further! This chicken rice Dutch oven recipe is sure to please even the pickiest eaters. So go ahead, give it a try, and let me know what you think!

I’m confident you’ll be making this recipe again and again.

One-Pot Dutch Oven Chicken and Rice

One-Pot Dutch Oven Chicken and Rice

4.9 from 1559 votes

This one-pot chicken and rice dish is cooked entirely in a Dutch oven, resulting in tender chicken and perfectly fluffy rice infused with savory flavors. The chicken is seared first for a golden crust, then simmered with aromatics and rice until everything is cooked through.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken and Rice

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
1.5 cups low-sodium chicken broth
1 teaspoon dried thyme
0.5 teaspoon paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup frozen peas and carrots, thawed
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2Heat the olive oil in a Dutch oven over medium-high heat until it shimmers, then place the chicken skin-side down in a single layer.
3Cook for 5 to 6 minutes without moving until the skin is deep golden brown and crispy, then flip and cook for another 3 minutes.
4Transfer the chicken to a plate and set aside.
5Reduce the heat to medium and add the diced onion to the pot, scraping up any browned bits from the bottom.
6Cook for 3 to 4 minutes until the onion is softened and translucent, then stir in the minced garlic and cook for 30 seconds until fragrant.
7Add the rinsed rice, dried thyme, and paprika, and stir for 1 minute to coat the rice in the oil and spices.
8Pour in the chicken broth and bring the mixture to a simmer over medium-high heat, stirring occasionally.
9Nestle the seared chicken thighs back into the pot, skin-side up, and spoon some of the rice mixture over the tops.
10Cover the Dutch oven with its lid, reduce the heat to low, and let it cook undisturbed for 18 to 20 minutes until the rice is tender and has absorbed most of the liquid.
11Remove the pot from the heat and let it sit covered for 5 minutes to allow the rice to finish steaming.
12Gently fold in the thawed peas and carrots with a fork, being careful not to break up the rice.
13Garnish with chopped fresh parsley and serve directly from the Dutch oven.

🔧Equipment

Dutch oven with lid
Tongs
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 620mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For best results, use a Dutch oven with a tight-fitting lid to ensure the rice steams properly. You can substitute boneless, skinless chicken thighs, but reduce the searing time to 3 minutes per side. If the rice is still slightly firm after 20 minutes, add 2 tablespoons of water and cook covered for another 3 minutes.

Watch Video Of How One-Pot Dutch Oven Chicken and Rice Works

This chicken rice Dutch oven recipe is truly a gem in our household. Not only is it incredibly easy to make and packed with nutrients, but it’s also perfect for any occasion or dietary need.

My kids adore it, and I love how versatile it is – whether we’re having a quick weeknight dinner or entertaining guests for a special occasion. And let’s not forget about the leftovers!

With this recipe yielding plenty of food for future meals, we’ve been able to enjoy some amazing reheat ideas like adding some fresh herbs or spices to revive its flavors or turning leftovers into crispy fried rice bowls by adding some scrambled eggs.

❓ Frequently Asked Questions About One-Pot Dutch Oven Chicken and Rice

Q: What type of chicken should I use for this recipe?

In this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use a combination of both if you prefer.

Q: Can I substitute the Dutch oven with another cooking vessel?

While a Dutch oven is ideal for this recipe, you can also use a large skillet or saucepan if you don’t have one available.

Q: How do I ensure the rice is cooked evenly?

To ensure the rice cooks evenly, make sure to stir it occasionally while it’s cooking. You can also cover the pot with a lid to trap steam and promote even cooking.

Q: Can I add any vegetables to this recipe?

Yes, you can add diced vegetables like carrots, peas, or bell peppers to this recipe if you like. Simply sauté them with the onions at the beginning.

Q: How do I store leftovers from this recipe?

Store leftover chicken rice in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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