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Dutch Oven Chicken and Rice


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Rate this recipe 4.2/5 (46 Votes)


  • Chicken thighs (I used 8, but I freeze half of this)OR 4 breasts
  • 2 cups water
  • 1 can of crushed tomatoes (the 12 oz) or Rotel tomatoes
  • 1 cup rice
  • 1 onion
  • 3 garlic cloves
  • Olive oil (about 2 tablespoons)
  • Fresh herbs (I used parsley and basil)
  • Salt and pepper to taste


Adapted from


Step 1

Preheat the oven to 425 degrees.

Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown.

While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand.

When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatoes into the mix and break them up. Add the water, rice, and herbs.

Add the chicken back in. Salt and pepper to taste.

Bring everything up to a boil, then stick it in the oven for about 45 minutes.

Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).


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