Chicken and Rice in a Dutch Oven

Do I like chicken?

Yes.

One of my favorite pieces of cookware to utilize in my kitchen is my enameled cast iron Dutch Oven, and chicken thighs (or quarters) cooked in the Dutch Oven are delectable. This chicken and rice dish is one of my favorites and so easy, so here we go.

What you will need -

• Dutch oven

• 1 cup brown rice

• 1 tsp poultry seasoning

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 6 chicken thighs or 4 chicken leg quarters

• 2 tbsp olive oil

• 1 small onion, chopped

• 6 cloves garlic, minced

• 1 tbsp butter

• 3 cups chicken broth, low sodium

Preheat your oven to 350 degrees Fahrenheit.

Next RINSE YOUR RICE. Rinse it until the water runs clear to remove any excess starch. Next, in a small bowl mix your seasonings together and put aside.

Next pat the chicken ry with a paper towel. Drying them well will help the skin to be crispy. Reserve 2 teaspoons of the seasoning mixture, and with the rest, generously season both sides of the chicken thighs, making sure each piece is coated well.

Heat the olive oil on medium high heat in the Dutch oven and sear the chicken pieces until they are golden brown and have a crispy skin. Do not crowd the pieces and remove them to a separate plate once seared, leaving any excess oil in the Dutch oven. Add the butter, onion, and garlic, and cook until the onion is translucent, scraping any bits off the bottom left by the chicken.

Stir in the rice and reserved seasoning, toasting for a minute or two until toasted but without letting the rice stick to the bottom of the pot. Pour in the chicken stock and carefully lay the chicken pieces on top. Place the lid on the Dutch oven and place in the oven. Bake covered for 45 minutes and then remove the lid and bake uncovered for 5-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.