Dutch Oven Chicken and Rice

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 12%
  • Fat: 5.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.7g
  • Carbohydrate: 60.8g
  • Fiber: 4.5g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 837mg
  • Calcium: 0.0mg


  • 2 1/2 pounds assorted chicken pieces, skinned
  • 1 teaspoon paprika
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • 1 1/2 teaspoons vegetable oil
  • 1 1/2 cups long-grain rice, uncooked
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 (16-ounce) can no-salt-added chicken broth
  • 1 (14 1/2-ounce) can pasta-style chunky tomatoes, undrained
  • 1 green pepper, seeded and cut into thin strips
  • 1 1/2 cups frozen English peas


  1. Sprinkle chicken with paprika, pepper, and salt. Coat an oven-proof Dutch oven with cooking spray. Add oil, and place over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside.
  2. Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute. Add broth, tomatoes, and green pepper. Bring mixture to a boil over high heat, stirring once. Return chicken to Dutch oven.
  3. Cover and bake at 350° for 40 minutes. Stir in peas; cover and let stand 5 minutes.
Note: If your Dutch oven doesn't have ovenproof handles, wrap the handles in heavy-duty aluminum foil and place the dutch oven on a lower rack in the oven.
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