Easy Dutch Oven Chicken and Rice Recipe with Spicy Peanut Sauce

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I love making cast iron skillet recipes and using my cast iron for almost everything. That even includes using a Dutch oven. Dutch ovens are so nice when making soups, stews, breads, and this Dutch oven chicken and rice recipe. It’s an amazing classic recipe that I think your family will love!

Dutch oven chicken and rice

Cast Iron Dutch Oven Chicken and Rice

I just love the versatility of the Dutch oven. You can take it on a camping trip and cook outside with it, or you can keep it in your kitchen and cook on the stovetop and immediately go to the oven.

This particular Dutch oven chicken and rice recipe has a lot of delicious, interesting flavors including ginger, Sriracha, tamari, and peanut butter. It’s definitely not my usual faire, but it’s very tasty if you’re wanting to change up your usual chicken and rice dish!

Let’s start off by gathering our ingredients. For the spicy peanut butter sauce you’ll need sugar-free peanut butter, rice vinegar, Sriracha, tamari, honey, fresh ginger, and very warm water.

To make the sauce you’ll want to combine all of the above ingredients in a bowl and mix until you reach the desired consistency. You may need to add more or less water depending on how thick you want the sauce.

To make the chicken, you’ll want to heat some olive oil in the Dutch oven. Place the chicken thighs in the Dutch oven skin side down, and season with salt and black pepper, to taste. Cook until nicely browned and the chicken releases easily, approximately 7-8 minutes.  Turn the chicken thighs and cook for another 4-5 minutes before transferring the chicken to a platter. Set aside.

Now it’s time to make the rice. I use basmati rice almost exclusively. I prefer the texture of it compared to regular white or brown rice.

Add the remaining olive oil to the Dutch oven, along with the ginger, garlic, and white onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften and start to turn golden brown, approximately 4-5 minutes.

Add the Basmati rice and cook, stirring continually, until “toasted,” approximately 1-2 minutes. Add the tamari, five spice powder, and chicken broth and stir to combine before returning the browned chicken thighs to the pot.

Increase heat to medium-high to bring the liquid to a boil, then immediately reduce heat to low. Cover and cook for 25 minutes. Remove cover and check the rice for doneness. If necessary, continue cooking a few minutes longer or until the rice is tender. Remove from heat and let rest for 10 minutes.

 Remove cover and transfer the chicken thighs to individual serving plates. Add the chopped cilantro and fluff the rice mixture with a fork. To serve, divide among the serving plates and top with some of the spicy peanut sauce. Enjoy!

This is one of my favorite meals to prepare when I’m in the mood for something a little different than traditional chicken and rice. It’s spicy and full of flavor, and it sure beats hitting up the local restaurant!

Yield: 4

Dutch Oven Chicken and Rice with Spicy Peanut Sauce

Dutch oven chicken and rice

This spicy Dutch oven chicken and rice recipe turns traditional chicken and rice into a delicious, spicy meal!

Prep Time 20 minutes
Cook Time 45 minutes 40 seconds
Total Time 1 hour 5 minutes 40 seconds

Ingredients

  • Spicy Peanut Sauce Ingredients:
  • ½ c. sugar-free peanut butter (creamy or chunky)
  • 1½ T. rice vinegar
  • 1 T. Sriracha sauce
  • 1 T. fresh ginger, finely minced
  • 1 T. honey, preferably local
  • 2 t. tamari or coconut aminos
  • 1-3 T. very warm water
  • Remaining Ingredients:
  • 3 T. extra virgin olive oil, divided
  • 1½ lbs. bone-in, skin-on chicken thighs, patted dry
  • Sea salt and black pepper, to taste
  • 2 T. fresh ginger, finely chopped
  • 2-3 large cloves garlic, finely chopped
  • ½ medium white onion, finely chopped
  • 1 c. Basmati rice, thoroughly rinsed and drained
  • 1 T. tamari or coconut aminos
  • ½ T. five spice powder
  • 1¼ c. chicken broth
  • 1/3 c. fresh cilantro, chopped

Instructions

  1. Combine peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari in a medium bowl. Stir to combine. If desired, add warm water, one tablespoon at a
    time, until sauce reaches desired consistency. Set aside.
  2.   Heat two tablespoons olive oil in a 6-quart cast iron Dutch oven over medium heat. Add the chicken thighs, skin side down, and season with salt and black pepper, to taste. Cook until nicely browned and the chicken releases easily, approximately 7-8 minutes.  Turn the chicken thighs and cook for another 4-5 minutes before transferring the chicken to a platter. Set
    aside.
  3. Add the remaining olive oil to the Dutch oven, along with the ginger, garlic, and white onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften and start to turn golden brown,
    approximately 4-5 minutes. 
  4. Add the Basmati rice and cook, stirring continually, until “toasted,” approximately
    1-2 minutes. Add the tamari, five spice powder, and chicken broth and stir to
    combine before returning the browned chicken thighs to the pot.
  5. Increase heat to medium-high to bring the liquid to a boil, then immediately reduce heat to low. Cover and cook for 25 minutes. Remove cover and check the rice for doneness. If necessary, continue cooking a few minutes longer or until the rice is tender. Remove from heat and let rest for 10 minutes.
  6.  Remove cover and transfer the chicken thighs to individual serving plates. Add the chopped cilantro and fluff the rice mixture with a fork. To serve, divide among the serving plates and top with some of the spicy peanut sauce. Enjoy!

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 654Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 147mgSodium: 1575mgCarbohydrates: 55gFiber: 3gSugar: 36gProtein: 34g

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