Dutch Oven Chicken and Rice with Peanut Sauce

Dutch Oven Chicken and Rice is one of my favorite comfort dishes – especially when topped with a flavorful, spicy peanut sauce. Table-ready in about an hour!

Spice up Dutch Oven Chicken and Rice – with Peanut Sauce!

One of my favorite comfort dishes to prepare is chicken and rice. Growing up, my grandpa preferred using rice, rather than potatoes, for our meals. I was always happy for the swap as I prefer rice to mashed potatoes any day!

For this one-pot meal, I always prefer to use my Dutch Oven. You can use a stock pot or larger pasta pan, but my best results come from my beautiful Lodge Enameled Dutch Oven. It is best at holding the heat for even cooking.

Spicy Peanut Sauce Ingredients:

½ cup peanut butter (creamy or chunky)
1½ Tablespoon rice vinegar
1 Tablespoon Sriracha sauce
1 Tablespoon fresh ginger, finely minced
1 Tablespoon honey, preferably local
2 teaspoons tamari or coconut aminos
1-3 Tablespoons very warm water

Remaining Ingredients:

3 Tablespoons extra virgin olive oil, divided
1½ lbs. bone-in, skin-on chicken thighs, patted dry
Sea salt and black pepper, to taste
2 Tablespoons fresh ginger, finely chopped
2-3 large cloves garlic, finely chopped
½ medium white onion, finely chopped
1 cup Basmati rice, thoroughly rinsed and drained
1 Tablespoon tamari or coconut aminos
½ Tablespoon five spice powder
1¼ cups chicken broth
1/3 cup fresh cilantro, chopped

Instructions:

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.

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.

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!

up close view of fork holding a bite of chicken and rice with peanut sauce
Dutch Oven Chicken & Rice with Spicy Peanut Sauce
Yield: 4 Servings

Dutch Oven Chicken & Rice with Spicy Peanut Sauce

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Dutch Oven Chicken and Rice is one of my favorite comfort dishes - especially when topped with a flavorful, spicy peanut sauce. Table-ready in about an hour!

Ingredients

Spicy Peanut Sauce Ingredients:

  • ½ cup peanut butter (creamy or chunky)
  • 1½ Tablespoons rice vinegar
  • 1 Tablespoon Sriracha sauce
  • 1 Tablespoon fresh ginger, finely minced
  • 1 Tablespoon honey, preferably local
  • 2 teaspoons tamari or coconut aminos
  • 1-3 Tablespoons very warm water

Remaining Ingredients:

  • 3 Tablespoons extra virgin olive oil, divided
  • 1½ lbs. bone-in, skin-on chicken thighs, patted dry
  • Sea salt and black pepper, to taste
  • 2 Tablespoons fresh ginger, finely chopped
  • 2-3 large cloves garlic, finely chopped
  • ½ medium white onion, finely chopped
  • 1 cup Basmati rice, thoroughly rinsed and drained
  • 1 Tablespoon tamari or coconut aminos
  • ½ Tablespoon five spice powder
  • 1¼ cups chicken broth
  • 1/3 cup fresh cilantro, chopped

Instructions

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.

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.

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!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 621Total Fat: 42gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 147mgSodium: 1285mgCarbohydrates: 29gFiber: 3gSugar: 9gProtein: 37g

This data was provided and calculated by Nutritionix on 1/9/2021

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Dutch Oven Chicken and Rice is one of my favorite comfort dishes - especially when topped with a flavorful, spicy peanut sauce. Table-ready in about an hour!

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