Name: Dutch Oven Chicken and Rice
Prep time: 20 min
Cook time: 45 min
Ingredients: 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

Dutch Oven Chicken and Rice Served with Spicy Peanut Sauce

We love cooking two things for dinner – chicken and rice! This recipe uses both and cooks perfectly in your Dutch Oven. This Dutch Oven Chicken and Rice Recipe is even extra delicious when you drizzle on the spicy peanut sauce.

Chicken thighs are our favorite part of the chicken to cook, plus they are always reasonably priced and can save money on the family food budget.

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Dutch Oven Chicken and Rice

Prep Time

20 mins

Cook Time

45 mins

Delicious Chicken Dinner with Spicy Peanut Sauce

Course: Healthy Dinner

Cuisine: American

Keyword: Dutch Oven Chicken and Rice

Servings: 6

Calories: 420 kcal

Author: DinnerPlanner

Ingredients

Chicken and Rice Ingredients:

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

Spicy Peanut Sauce Ingredients:

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

Instructions

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!