Dutch Oven Chicken & Rice
Apparently March is the time of year I make a chicken dish that flirts with the fresh flavors of spring but holds on to the comfort of winter meals.
I feel like I’ll make another post on all the life updates - it’s been quite a year since I last posted - but for now, just some comfort food.
Below is roughly the recipe I’ve used when making it - but feel free to choose your own adventure here. The only real ratio I’d stick to is 2:1 for liquid to rice. I made this in a 5.5 qt dutch oven, but a braiser would work well too.
Savory Lemon Chicken and Rice
ingredients
4-6 bone-in, skin-on chicken thighs, excess fat and skin trimmed
garlic powder
onion powder
paprika
kosher salt
black pepper
vegetable oil
1 lemon, zested and sliced into ¼-½ inch rounds
¾ cup diced yellow onion, about ½ medium onion
2 tbsp minced garlic, about 4-6 medium cloves
1 cup long grained white rice
2 cups chicken stock
1 tbsp thyme leaves
flat leaf parsley, for garnish
instructions
Preheat the oven to 350 degrees with the rack in the center of the oven.
Place a heavy bottomed dutch oven or pan on the stove over medium heat.
Meanwhile, generously season your chicken thighs with the garlic powder, onion powder, paprika, salt, and pepper. Make sure to get all sides and pat the spices into the chicken. Once coated, check your dutch oven to see if it’s warm by hovering your hand over the bottom or placing a drop of water in to see if it steams. Once warm, add in a swirl or two of oil into the pan and let heat up until shimmering and easily moves around the pan, about 60 seconds.
In batches, place the chicken thighs skin side down in the dutch oven and let it brown. You aren’t fully cooking the chicken here, just crisping the skin, which will take a few minutes, moving it around the pan as needed for even crisping and avoid burning. If needed, turn the heat down to medium low. Once nicely browned, removed from the pan and put skin side up on a pan (I use the underside of the DO lid) and continue with the rest of the chicken until done.
In the rendered chicken fat and oil, gently place the lemon rounds cut side down and cook for 1-2 minutes or until slightly caramelized/charred. Set aside with the chicken thighs.
If there is an excessive amount of oil in the pan, discard all but 2 tbsp of it. Place the pan back on the burner, reduce to medium low, and add in the diced onions. Saute until soft and translucent, about 5 minutes. Add in the minced garlic, saute for an additional minute or so.
To the onion and garlic, add in the long grain rice and mix well. Cook for 2-3 minutes, stirring so the rice doesn’t take on too much color. Add in the chicken stock, lemon zest, and thyme. Bring to a boil.
Turn the heat off and nestle the lemon rounds and chicken (skin side up) back into the dutch oven. Cover and place in the oven and bake for 20 minutes. Once 20 minutes is up, remove the lid and bake for another 10 minutes.
Plate it up and top with parsley and pepper. Pairs well with a lightly dressed arugula salad and a crisp white wine (hello vermentino!).
Happy Eating!
Kelly
