Dutch Oven Chicken Thighs & Rice



Introduction: Dutch Oven Chicken Thighs & Rice

About: Husband, father, wonderer if not wanderer

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.

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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.

Step 2:

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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