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Dutch Oven Chicken and Rice - Ready to Serve

Dutch Oven Chicken & Rice

A warm and comforting one pot meal that's perfect any day of the week.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 8-12 Chicken Thigh
  • 2 tbsp Olive Oil
  • 1 Onion diced coarsly
  • 1 Red Pepper diced
  • 1 clove Garlic chopped
  • 3/4 cup Black Olives pitted (optional)
  • 1/2 cup Peas (optional)
  • 2 cups Long-Grain Rice
  • 1 cup Tomato Sauce warm
  • 3 cups Chicken Stock warm
  • Salt & Pepper to taste

Method
 

  1. Pre-heat oven to 400°
  2. Salt chicken generously.
  3. Heat oil in dutch oven, then sear thighs until they are lightly browned on all sides. Make sure not to over-crowd the pan, so this may need to be done in batches.
  4. Once chicken is browned, remove from heat and set aside.
  5. Add onions, red pepper and garlic to hot oil and season with a little salt and pepper and cook for about 3 minutes then add olives, peas and rice and cook until rice is translucent.
  6. Add stock and sauce and bring to a boil, mix well then return chicken to pot, cover and transfer to oven and bake for 50 minutes.
  7. Remove lid, cook for another 5-7 minutes, then remove from oven.