Dutch Oven Chicken Thighs and Rice
Tender chicken thighs and fluffy rice cook together with vegetables and savory spices in one pot for an easy weeknight meal.
Ingredients
- 2 lbs boneless skinless chicken thighs, 900g
- 3 tbsp olive oil or other neutral oil divided, 45ml
- 1 large onion chopped
- 3 cloves garlic minced
- 1 cup long-grain white rice 200g
- 2 cups chicken broth 475ml
- 1 lb frozen mixed vegetables 450g
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat the chicken thighs dry and season both sides with about half of the spice mixture.
- Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs and sear for 2-3 minutes per side until golden brown. The chicken will not be cooked through. Transfer the seared chicken to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon of oil to the Dutch oven. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the uncooked rice, toasting it lightly for about a minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Add the frozen vegetables and the remaining spice mixture to the pot. Stir everything together to combine.
- Nestle the seared chicken thighs on top of the rice and vegetable mixture. Bring the liquid to a gentle simmer on the stovetop.
- Cover the Dutch oven with its lid and carefully transfer it to the preheated oven. Bake for 35-40 minutes, or until the liquid is absorbed and the rice is tender.
- Check that the chicken is cooked through. An instant-read thermometer inserted into the thickest part of a thigh should register 165°F (74°C).
- Let the dish rest, covered, for 5 minutes before fluffing the rice with a fork and serving.
Notes
Food Safety: Ensure chicken is fully cooked by checking for an internal temperature of 165°F (74°C) with a meat thermometer.
Make sure the rice is mostly submerged in the broth before baking to ensure it cooks evenly.
If using bone-in chicken thighs, you may need to increase the baking time by 10-15 minutes.
Letting the dish rest before serving allows the rice to finish steaming and results in a better texture.