Introduction: Dutch Oven Chicken Thighs & Rice
This is a 'one pot' meal that goes from stove top to oven in your favorite cast iron Dutch Oven. Serves at least five.
5 lbs Chicken Thighs
1 tsp Paprika
1 tsp House Seasoning (directions to follow)
1.5 tbsp Vegetable Oil
2 cups Rice
3 tsp Minced Garlic, about 3 cloves
16 oz (by volume) Diced Tomatoes
1/2 medium Sweet Onion
1 qt Chicken Broth
1 lb Frozen Green Peas
Lady and Sons House Seasoning is as follows:
1 cup Kosher Salt
1/4 cup ground black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Step 1: Knockin' Me Out With Those American Thighs
Sprinkle Chicken Thighs lightly with Paprika and House Seasoning. Add Oil to Dutch Oven and place over medium-high heat. Add Chicken Thighs in a single layer, about five at a time. Cook on all sides until browned. Remove first five Thighs, add remainder of Thighs, cook as before. When browned remove from heat and put your Thighs together.
Add Rice, Garlic and Onion to Dutch Oven. Cook over medium-high heat stirring constantly for one minute. Add Broth and Tomatoes. Bring mixture to a boil over high heat, stirring once. Return all Chicken Thighs to Dutch Oven.
Cover and bake in oven preheated to 350° for 40 minutes. Stir in Peas, cover and let stand for 5 minutes.
Step 3: Enjoy!
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