The Best Dutch Oven Chicken and Rice
A one pot chicken and rice recipe that is so simple to make and full of garlic and chicken flavor that we all love! This recipe could be served on it own as a meal with a salad or a shared quesadilla, or as a side dish on taco night. Trust me, you’ll never want that boxed stuff again after making this dutch oven chicken and rice!
What’s the key to this recipe?
I’m ashamed to say how long it took me to create and publish this recipe (years), but I’ve remade this several times over the years trying to figure out what I wanted out of it. When I finally perfected this rice, it was totally one of those “AHA” moments with the ingredients. The two key staples in this recipe are LOTS of garlic (like an entire head), and a spice called saffron.
What is Saffron?
I call Saffron the “cozy spice”. It adds a cozy, comforting flavor thats incredibly unique and unlike any other spice. You need very little to add its flavor to a dish. Saffron is made from a flowering plant, and is sold in a small jar that looks like it has a handful of red threads. You’ll often see recipes that call for saffron in the measurement of “a pinch” as its small threads you can pick up in a pinch.
Recipe Snapshot
EASE: Easier to make than you might think
PROS: It’s Delicious & flavorful and soooo NOT boring!
CONS: Absolutely none
WOULD I MAKE THIS AGAIN? Absolutely.
Ingredients you’ll need
A few notes about the ingredients before you get started!
- Chicken thighs – I like to use thighs because the meat is very tender, but you can also use a chicken breast
- White rice – use a longer grain white rice like basmati or jasmine rice
- Avocado oil – you can also use extra virgin olive oil
- Garlic – fresh garlic is a must for this recipe!
- Shallot – you can use a regular onion if you do not have shallot
- Onion & garlic powder – for seasoning the chicken
- Saffron spice – you can find this in the normal spice section of most grocery stores
- Yellow potato – this adds some buttery texture to the rice
- Tomato sauce – use pure tomato sauce from a can, not a marinara or anything that has added seasonings
- Fresh cilantro – recommended for serving, but totally optional!
Recipe Tips
- Chop your garlic instead of mincing it. You want imperfect bits and chunks of garlic in this dish to add texture.
- Dice your shallot very fine, it should be more finely diced than the garlic. We’re using shallot for flavor, not for texture.
- Try not to disturb the rice by checking on it while its in the oven, removing the lid could increase the necessary cooking time.
How to make dutch oven chicken and rice
The details are quite simple!
Cook chicken on one side until it begins to brown, this is important to add flavor.
Add the shallot and garlic, cooking just until the garlic is fragrant, cautious not to burn it.
Add the rice, stirring to coat in the oil. Then add the remaining ingredients.
Bring the chicken broth to a boil, place the lid on the dutch oven.
Bake in the oven for just 25 minutes, then remove the pot from the oven and stir the rice. Replace the lid and let the rice sit for 5 minutes before serving.
Recipe FAQs & Substitutions
Do I need to use a dutch oven?
Any oven-proof pot should be fine, but this recipe was specifically created with a dutch oven, as the heavy lid helps maintain heat and condensation for more even, efficient cooking. If using another thick walled pot, I would check the rice for doneness after 20 minutes in the oven as cooking time may vary.
Protein variations
You can use 1 chicken breast in place of the chicken thighs in this recipe. Sausage would also be a delicious substitution to give it a “dirty rice” twist.
Make dish this vegetarian
Skip the steps of adding the chicken and use vegetable broth to make this recipe vegetarian. Add the spices listed for seasoning the chicken at the time of adding in the broth.
How to store leftovers
Leftovers can be stored in an air tight container in the refrigerator for a few days. This rice also reheats nicely in the microwave.
Our Favorite
One Pot Recipes
Dutch Oven Chicken and Rice Recipe
Ingredients
Method
- Preheat the oven to 350℉.
- Place the cut up chicken thighs in a medium bowl. Add 1 tsp of salt, and a ½ tsp each of the onion powder, garlic powder, and pepper. Mix well so that the chicken is seasoned evenly.
- Add the oil to a large dutch oven over medium high heat. Once the oil is hot and glistening, add the seasoned chicken thigh pieces. Spread out the chicken so that it is in one even layer in the bottom of the pot. Let the chicken cook, undisturbed for 3-4 minutes without stirring to create a nice brown layer on one side of the chicken pieces.
- Reduce the heat to medium, add the chopped garlic (12 cloves) and the shallot (¼ cup) to the pot and stir. Cook for 3 minutes while stirring at least twice every minute as to not burn the garlic.
- Add the rice and sauté for 1-2 minutes until it's coated in the oil. Add the chopped potato, saffron (1 pinch), remaining salt (1 tsp), tomato sauce (8 oz), and chicken broth (2 cups). Stir well.
- Bring mixture to a boil, place lid on and place pot in the oven. Bake at 350℉ for 25 minutes without removing the lid and checking.
- Remove from the oven, give the rice a stir, and put the lid back on. Let sit for 5 minutes. Serve with fresh cilantro on top.
Notes
- Make sure to chop your garlic instead of mincing it as you want the garlic to be in bigger chopped bits.
- Make sure to use just plain tomato sauce without any added seasonings and not marinara sauce.
- You can use one large chicken breast in place of the 3 chicken thighs.
I cook this all of the time. Thank you!