Dutch Oven Chicken and Rice

Homemade and Delicious!
It’s easier than you think!
Ingredients:

7-8 Chicken Thighs
1-2 Cups Basmati Rice
Carrots
Celery
Vidalia Onion
Garlic
Parsley
Thyme
Olive Oil
Ground Pepper
Kosher Salt
1 Carton Chicken Broth

Serving Size 4-6
Grab the chicken broth!
Season the chicken liberally with salt and pepper.
Add Olive oil to a Dutch oven on high heat.
Sear the chicken skin down side first for 1-2 mins.
Season the other side and sear for about the same amount of time.

(For little ones under 1 year old, only use the simplest ingredients. Omit seasoning and rice depending on age, usually no onions, garlic, or celery.
Cook in a separate Dutch Oven or pot.)

Remove and set aside.
Dice some garlic, about 2-3 cloves or you can leave them whole.
Sauté for about 2 mins.
If using whole garlic cloves try to get a nice sear on each side to release the flavor.
Pour in the chicken broth.

For little ones, low sodium Chicken broth is usually okay but if not, substitute with water.
Just use enough to cover the chicken about halfway. Of course you won’t see the seasoning as pictured.
Add the seared chicken back to the Dutch oven.
Cover and cook on medium low heat for 25 mins.
While chicken cooks, dice the veggies.
Start by washing thoroughly.
I like to slice the carrots diagonally for flare and it gives a more satisfying bite.
Some choose to use the tops of the celery which is a great option and adds more flavor.
Don’t forget the parsley!
Cook the Basmati rice according
to instructions and set aside.

You can also opt for jasmine rice
which gives a great flavor.

Safety Warning for children under 2:
Be cautious serving little ones rice without a Pediatrician recommendation. Certain properties in rice can cause choking and other potential hazards.
When chicken has finished cooking remove the skin and separate chicken, discarding all bones.
Repeat for the baby version.

Why not just use chicken breasts?
You’ll notice more flavor and tenderness with thighs.
Add the chicken back to the mix.
Toss in chopped veggies and cook covered for another 15-20 mins.
Beautiful work!

You can either stir in the rice
in the last 5 mins of the cook time …
Or serve on the side as pictured.
This works great for those who opt for egg noodles for a more chicken noodle style of soup.

Top with some parsley.
For the baby version, take all ingredients and purée with the broth. Cool to about room temperature and serve.

Refrigerate or freeze leftovers.
Enjoy!

Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe Creation and Content by Andrea Danielle.

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