Dutch Oven Chicken Thighs with Brussels Sprouts Fit Foodie Finds from fitfoodiefinds.com
Description
Dutch oven chicken thigh and rice recipes are hearty and delicious meals that are perfect for any occasion. This dish is a one-pot meal that is easy to prepare, making it a great option for busy weeknights or lazy Sundays. The chicken thighs are cooked in a Dutch oven with rice, vegetables, and spices, creating a flavorful and filling dish that is sure to be a crowd-pleaser.
Prep Time
The prep time for this dish is approximately 20 minutes. You will need to chop the vegetables and season the chicken before cooking.
Cook Time
The cook time for this dish is approximately 1 hour and 15 minutes. The chicken thighs and rice will need to cook in the Dutch oven until the rice is tender and the chicken is cooked through.
Ingredients
- 6 bone-in chicken thighs - 1 cup uncooked long-grain white rice - 1 onion, chopped - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 2 cloves garlic, minced - 2 cups chicken broth - 1 teaspoon paprika - 1/2 teaspoon dried thyme - Salt and pepper to taste - Olive oil for cooking
1. Preheat your oven to 350°F. 2. Heat a tablespoon of olive oil in a Dutch oven over medium-high heat. 3. Season the chicken thighs with paprika, thyme, salt, and pepper. 4. Brown the chicken on both sides until golden brown. Remove from the Dutch oven and set aside. 5. Add the chopped onion, red bell pepper, green bell pepper, and garlic to the Dutch oven. 6. Cook the vegetables until they are softened and fragrant. 7. Add the uncooked rice to the Dutch oven and stir to combine with the vegetables. 8. Pour in the chicken broth and stir to combine. 9. Add the browned chicken thighs back into the Dutch oven, nestling them into the rice and vegetable mixture. 10. Cover the Dutch oven with a lid and transfer to the preheated oven. 11. Bake for approximately 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through. 12. Remove from the oven and let rest for 10 minutes before serving.
Notes
- You can use any color of bell peppers you like in this recipe. - If you don't have chicken broth, you can use water and a chicken bouillon cube instead. - Be sure to use long-grain white rice for this recipe, as other types of rice may not cook properly.
Nutrition Info
This recipe serves 6 people and contains approximately: - 420 calories - 20g fat - 33g carbohydrates - 28g protein
Recipe Tips
- If you want to add some extra flavor to this dish, try adding some chopped fresh herbs like parsley, cilantro, or thyme. - You can also add some diced tomatoes or tomato sauce to the Dutch oven for a slightly different flavor. - Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3 days.
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