This is one of my all time favorite Dutch oven dinner recipes. I have used it on many family camping trips and several years ago served it as a dinner for my son and his prom date group. It is a fairly healthy meal alternative, and includes chicken thighs and seasoned rice, all in one Dutch oven dish. This is one Dutch oven recipe your family will ask for over and over again once you make it the first time! Consider adding a Cherry Chocolate Delight as a dessert in your second Dutch oven for a totally amazing meal.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Yield: 8 servings
Ingredients:
- 8-10 chicken thighs
- 2 cups rice
- 1 cup of water
- 1 can (12 oz) of diced tomatoes
- 1 onion, chopped
- 3 cloves of garlic, diced
- 2 tablespoons olive oil
- 1/4 cup parsley
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Preparation:
Preheat a 12" Dutch oven with 14 hot briquettes on the bottom
Coat the bottom inside of the oven with olive oil
Braise the chicken thighs for about 2-3 minutes on each side until slightly brown
Remove the chicken and set aside
Using the remaining oil in the Dutch oven, saute the onion and garlic until the onion is kind of clear
Add the diced tomatoes and stir
Add the rice, water, parsley and basil, stir
Put the chicken on top of the mixture and then cover the Dutch oven with the lid
Put 14 hot briquettes on top of the Dutch oven and cook for about 45 minutes
About 25 minutes into the cooking process, move half of the briquettes on the bottom of the Dutch oven to the top
When chicken is done, remove the Dutch oven from heat and let stand for about 15 minutes to allow the rice to soften a bit
Coat the bottom inside of the oven with olive oil
Braise the chicken thighs for about 2-3 minutes on each side until slightly brown
Remove the chicken and set aside
Using the remaining oil in the Dutch oven, saute the onion and garlic until the onion is kind of clear
Add the diced tomatoes and stir
Add the rice, water, parsley and basil, stir
Put the chicken on top of the mixture and then cover the Dutch oven with the lid
Put 14 hot briquettes on top of the Dutch oven and cook for about 45 minutes
About 25 minutes into the cooking process, move half of the briquettes on the bottom of the Dutch oven to the top
When chicken is done, remove the Dutch oven from heat and let stand for about 15 minutes to allow the rice to soften a bit
