Best Dutch Oven Chicken And Rice Recipes

Easy baked chicken and rice in the Dutch oven image

Provided by Holly Deshane

Categories Chicken

Time 1h10m

Number Of Ingredients 6

4 or 6 bone-in, skinless chicken thighs
1 c rice (we used brown rice)
1 pkg dry lipton onion soup mix
1 can(s) chicken broth
1 can(s) cream of mushroom soup
1 can(s) water

Steps:

1. Preheat your dutch oven for about 10 minutes. Then spray with cooking spray. Use a 10 inch dutch oven for this recipe. assemble your ingredients
2. Pour the rice on the bottom of the dutch oven. Place the chicken over the rice, then sprinkle the onion soup mix over the chicken. Mix the mushroom soup mix, the broth and about 1 can of water together and mix. Pour this mixture over all. Cover the dutch oven and cook for at least an hour. You might need to cook it longer--the meat fell off the bone-so good!
3. Place 14 coals on the top of the oven and 7 underneath the oven. You might need to have some extra hot coals ready just in case you need them. as you can see, we loved the dinner so much that we devoured the whole thing. (Not too good for a girl on WW, but I just couldn't help myself.)

Dutch Oven Chicken and Rice Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 9

Chicken thighs (I used 8, but I freeze half of this)OR 4 breasts
2 cups water
1 can of crushed tomatoes (the 12 oz) or Rotel tomatoes
1 cup rice
1 onion
3 garlic cloves
Olive oil (about 2 tablespoons)
Fresh herbs (I used parsley and basil)
Salt and pepper to taste

Steps:

Preheat the oven to 425 degrees. Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown. While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand. When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatoes into the mix and break them up. Add the water, rice, and herbs. Add the chicken back in. Salt and pepper to taste. Bring everything up to a boil, then stick it in the oven for about 45 minutes. Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).