Dutch Oven Chicken And Rice Recipe 425

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DUTCH OVEN CHICKEN AND RICE



Dutch Oven Chicken and Rice image

Delicious Chicken Dinner with Spicy Peanut Sauce

Provided by DinnerPlanner

Categories     Healthy Dinner

Number Of Ingredients 18

1 1/2 lbs. bone-in skin-on chicken thighs, patted dry
3 tablespoon extra virgin olive oil, divided
2 tablespoons fresh ginger, finely chopped
2-3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 cup Basmati rice, thoroughly rinsed and drained
1 tablespoon soy sauce
1/2 tablespoon five spice powder
1 1/4 cup chicken broth
1/3 cup fresh cilantro, chopped
salt and black pepper, to taste
1/2 cup peanut butter
1 1/2 tablespoons rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon fresh ginger (finely minced)
1 tablespoon honey
2 teaspoons soy sauce
1-3 tablespoon very warm water

Steps:

  • Combine peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari in a medium bowl. Stir to combine. If desired, add warm water, one tablespoon at a time, until sauce reaches desired consistency. Set aside.
  • Heat two tablespoons olive oil in a 6-quart cast iron Dutch oven over medium heat. Add the chicken thighs, skin side down, and season with salt and black pepper, to taste. Cook until nicely browned and the chicken releases easily, approximately 7-8 minutes. Turn the chicken thighs and cook for another 4-5 minutes before transferring the chicken to a platter. Set aside.
  • Add the remaining olive oil to the Dutch oven, along with the ginger, garlic, and white onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften and start to turn golden brown, approximately 4-5 minutes.
  • Add the Basmati rice and cook, stirring continually, until "toasted," approximately 1-2 minutes. Add the tamari, five spice powder, and chicken broth and stir to combine before returning the browned chicken thighs to the pot.
  • Increase heat to medium-high to bring the liquid to a boil, then immediately reduce heat to low. Cover and cook for 25 minutes. Remove cover and check the rice for doneness. If necessary, continue cooking a few minutes longer or until the rice is tender. Remove from heat and let rest for 10 minutes.
  • Remove cover and transfer the chicken thighs to individual serving plates. Add the chopped cilantro and fluff the rice mixture with a fork. To serve, divide among the serving plates and top with some of the spicy peanut sauce. Enjoy!

Nutrition Facts : Calories 420 kcal, Carbohydrate 35 g, Protein 27 g, Fat 37 g, SaturatedFat 8 g, Cholesterol 111 mg, Sodium 705 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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

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).

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

DUTCH OVEN CHICKEN AND RICE



Dutch Oven Chicken and Rice image

Provided by Kevin Smiley

Number Of Ingredients 3

Spicy Peanut Sauce Ingredients:½ c. peanut butter (creamy or chunky)1½ T. rice vinegar1 T. Sriracha sauce1 T. fresh ginger, finely minced1 T. honey, preferably local2 t. tamari or coconut aminos1-3 T. very warm water
3 T. extra virgin olive oil, divided1½ lbs. bone-in, skin-on chicken thighs, patted drySea salt and black pepper, to taste2 T. fresh ginger, finely chopped2-3 large cloves garlic, finely chopped½ medium white onion, finely chopped
1 c. Basmati rice, thoroughly rinsed and drained1 T. tamari or coconut aminos½ T. five spice powder1¼ c. chicken broth1/3 c. fresh cilantro, chopped (optional)

Steps:

  • Combine peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari in a medium bowl. Stir to combine. If desired, add warm water, one tablespoon at a time, until sauce reaches desired consistency. Set aside.
  • Heat two tablespoons olive oil in a 6-quart cast iron Dutch oven over medium heat. Add the chicken thighs, skin side down, and season with salt and black pepper, to taste. Cook until nicely browned and the chicken releases easily, approximately 7-8 minutes. Turn the chicken thighs and cook for another 4-5 minutes before transferring the chicken to a platter. Set aside.
  • Add the remaining olive oil to the Dutch oven, along with the ginger, garlic, and white onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften and start to turn golden brown, approximately 4-5 minutes.
  • Add the Basmati rice and cook, stirring continually, until "toasted," approximately 1-2 minutes. Add the tamari, five spice powder, and chicken broth and stir to combine before returning the browned chicken thighs to the pot.
  • Increase heat to medium-high to bring the liquid to a boil, then immediately reduce heat to low. Cover and cook for 25 minutes. Remove cover and check the rice for doneness. If necessary, continue cooking a few minutes longer or until the rice is tender. Remove from heat and let rest for 10 minutes.
  • Remove cover and transfer the chicken thighs to individual serving plates. Add the chopped cilantro and fluff the rice mixture with a fork. To serve, divide among the serving plates and top with some of the spicy peanut sauce. Enjoy!

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