Dutch Oven Chicken and Rice (Oven-Baked)
This Dutch Oven Chicken and Rice brings together juicy baked chicken thighs and fluffy rice, creating a beautiful mix of flavors. Once you taste this oven-baked chicken and rice, you'll be craving it again and again!
Ingredients
- 2 pounds bone-in and skin-on chicken thighs ((about 4 large or 5 smaller pieces) pat them dry with paper towels.)
- 2 teaspoons smoked paprika ((1½ teaspoons for chicken and ½ teaspoon for rice))
- 1½ teaspoons dried thyme
- 1½ teaspoons garlic powder
- ¼ teaspoon black pepper
- 1¼ teaspoons sea salt ((and more to taste))
- 2 tablespoons olive oil
- 1¼ cups diced yellow onion
- 1 tablespoon minced garlic
- 1 cup white Jasmine rice or any long grain rice ((rinse and drain well))
- 1½ cups low-sodium chicken broth
Directions
- 1
Prepare the oven. Preheat your oven to 350°F (175°C).
- 2
Season the Chicken. Mix 1½ teaspoons of smoked paprika, dried thyme, garlic powder, 1¼ teaspoon of salt, and black pepper in a bowl. Use this seasoning to coat the chicken thighs.
- 3
Brown the Chicken. In a Dutch oven, heat oil over medium-high heat. Brown the chicken thighs for 2-3 minutes on each side, then transfer them to a plate.
- 4
Saute the Aromatics and Rice. Leave about 2 tablespoons of grease in the same Dutch oven. Add onions and cook for 2 minutes, then add garlic and cook for 1 more minute. Stir in the rice and cook for 1-2 minutes.
- 5
Add Liquid. Pour in chicken stock and add ½ teaspoon of smoked paprika. Stir and scrape up the browned bits from the bottom of the pan.
- 6
Add the Browned Chicken. Nestle the seared chicken pieces on top of the rice and bring everything to a simmer over medium-high heat for about 2 minutes.
- 7
Bake, Covered. Turn off the heat, cover the Dutch oven with a lid, and bake in the preheated oven for 30 minutes.
- 8
Baked, Uncovered. After 30 minutes, remove the lid and continue cooking for another 15 minutes or until the chicken is fully cooked.