Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Heat the oven and season
Heat the oven to 350°F. Pat the chicken thighs bone-dry with paper towels — this is the step everyone skips and then wonders why the skin never browned. Mix 1.5 teaspoons of the smoked paprika with the thyme, garlic powder, salt, and pepper, and rub it all over the thighs.
- 2
Brown the chicken
Heat the olive oil in a Dutch oven over medium-high. Lay the thighs in skin-side down and brown 2–3 minutes per side. You're not cooking them through here, just building color and rendering some fat, so don't fuss. Move them to a plate.
- 3
Build the base
Pour off all but about 2 tablespoons of the fat. Dice the onion and add it to the pot; cook 2 minutes, then stir in the minced garlic for another minute. Rinse the rice until the water runs clear (skip this and the rice turns gummy), drain it, and stir it into the pot for 1–2 minutes to toast.
- 4
Add liquid and the chicken
Pour in the chicken broth and the remaining 0.5 teaspoon smoked paprika. Scrape up every browned bit off the bottom — that's the flavor. Nestle the thighs skin-side up on top of the rice and bring it to a simmer, about 2 minutes.
- 5
Bake it off
Kill the heat, cover, and slide the pot into the oven for 30 minutes. Pull the lid and bake uncovered another 15 minutes, until the rice has drunk up the liquid and the chicken hits 165°F. Let it sit 5 minutes before serving.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Dutch Oven Chicken and Rice
Created by: OnePotWonders
Ingredients
- 2 lb bone-in skin-on chicken thighs
- 2 tsp smoked paprika
- 1 1/2 tsp dried thyme
- 1 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 1/4 tsp salt
- 2 tbsp olive oil
- 1 1/4 cup yellow onion
- 1 tbsp garlic
- 1 cup jasmine rice
- 1 1/2 cup chicken broth
Instructions
- Heat the oven and seasonHeat the oven to 350°F. Pat the chicken thighs bone-dry with paper towels — this is the step everyone skips and then wonders why the skin never browned. Mix 1.5 teaspoons of the smoked paprika with the thyme, garlic powder, salt, and pepper, and rub it all over the thighs.
- Brown the chickenHeat the olive oil in a Dutch oven over medium-high. Lay the thighs in skin-side down and brown 2–3 minutes per side. You're not cooking them through here, just building color and rendering some fat, so don't fuss. Move them to a plate.
- Build the basePour off all but about 2 tablespoons of the fat. Dice the onion and add it to the pot; cook 2 minutes, then stir in the minced garlic for another minute. Rinse the rice until the water runs clear (skip this and the rice turns gummy), drain it, and stir it into the pot for 1–2 minutes to toast.
- Add liquid and the chickenPour in the chicken broth and the remaining 0.5 teaspoon smoked paprika. Scrape up every browned bit off the bottom — that's the flavor. Nestle the thighs skin-side up on top of the rice and bring it to a simmer, about 2 minutes.
- Bake it offKill the heat, cover, and slide the pot into the oven for 30 minutes. Pull the lid and bake uncovered another 15 minutes, until the rice has drunk up the liquid and the chicken hits 165°F. Let it sit 5 minutes before serving.