Dutch Oven Chicken And Rice


  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 1 3/4 cups chicken broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Chopped fresh parsley for garnish


  1. Preheat your Dutch oven over medium heat. Add olive oil and let it heat up.
  2. Season the chicken thighs with salt, pepper, and paprika.
  3. Place the chicken thighs in the Dutch oven, skin side down. Cook for about 5-6 minutes on each side, or until the skin is golden brown and crispy. Remove the chicken from the Dutch oven and set aside.
  4. In the same Dutch oven, add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 2-3 minutes, or until the onion is translucent.
  5. Add the rice, dried thyme, dried oregano, and a pinch of salt. Stir to combine and toast the rice for about 2 minutes.
  6. Pour in the chicken broth and give everything a good stir.
  7. Place the browned chicken thighs on top of the rice mixture, skin side up.
  8. Bring the mixture to a gentle simmer. Once simmering, cover the Dutch oven with its lid and reduce the heat to low.
  9. Let the chicken and rice cook for about 20-25 minutes, or until the rice is cooked and the chicken is tender and cooked through.
  10. Once everything is cooked, remove the Dutch oven from the heat. Let it sit, covered, for about 5 minutes to allow the flavors to meld.
  11. Fluff the rice with a fork and serve the chicken and rice together. Garnish with chopped fresh parsley for a pop of color and freshness.

Enjoy your delicious Dutch oven chicken and rice dish!

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