Description
Skip the boring chicken dinners! This Dutch oven method transforms ordinary chicken thighs and rice into a restaurant-worthy meal that tastes like you spent hours in the kitchen. Your family will beg for seconds.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 2 cups (400g) long-grain white rice, rinsed and drained
- 1 medium onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3½ cups (830ml) chicken broth, low sodium
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
- 1½ teaspoons salt, divided
- ½ teaspoon black pepper
- 3 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges for serving
Instructions
- Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and black pepper on both sides.
- Heat Dutch oven over medium-high heat with olive oil. Sear chicken in batches for 4-5 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and add butter. Sauté onions until translucent (about 3 minutes), then add bell pepper and cook for 2 more minutes.
- Add garlic, paprika, oregano, cumin, thyme, and cayenne (if using). Cook for 30-60 seconds until fragrant.
- Stir in rinsed rice to coat with aromatics. Add chicken broth and remaining ½ teaspoon salt, then bring to a gentle boil.
- Reduce heat to low, return chicken thighs to pot, nestling them into the rice mixture.
- Cover with tight-fitting lid and simmer for 20-25 minutes until rice has absorbed liquid and chicken reaches 165°F (74°C).
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff rice with a fork, garnish with fresh parsley, and serve with lemon wedges.