To make this dish, you’ll need a Dutch oven, a big, heavy pot with a lid that fits snugly and can be used on the stove or in the oven. It’s great for slow cooking, braising, and baking. You can also use it for frying, boiling, and roasting. Manufacturers usually make Dutch ovens from cast iron, enamel, or ceramics.
And you’ll also need some chicken and rice along with other ingredients like mushroom soup, onion soup mix, garlic powder, black pepper, green beans, and olive oil to add a flustered texture to the dish. You could also throw in cheese, bacon carrots, or peas depending on your preference and what’s available.
Cooking:
I usually start by preheating the oven to 375 F. Then, I season the chicken with some salt, pepper, and garlic powder. Next, I heat some oil in a Dutch oven over medium-high heat and cook the chicken for about 10 minutes, flipping it once until it’s golden brown and crispy. I cook the chicken in batches and transfer them to a plate when they’re done.
After that, I add rice, mushroom soup, onion soup mixture, and chicken stock to the same Dutch oven and give it a good stir. Bring this mixture to a boil, then lower the heat and let it simmer for around 5 minutes until it thickens slightly.
The next step is to place the chicken pieces on top of the rice mixture, then cover the Dutch oven with its lid. Transfer everything to the preheated oven and bake for about 25 minutes until the rice becomes soft and the chicken is cooked through.
When serving this dish, don’t forget to sprinkle some parsley on top! Let it sit for around 10 minutes before enjoying your meal, and you can also have some green beans if you want.
Time and Temperature:
It takes about 50 minutes to make this dish, including preheating the oven, searing the chicken, simmering the rice mixture, baking the dish, and letting it rest. You can save time by using pre-cooked chicken or rice, or by using a rice cooker or microwave to cook the rice.
The cooking temperature varies at different stages. Use medium-high heat to quickly brown and evenly sear the chicken. Use medium-low heat to simmer the rice mixture without burning or boiling over. Bake at 375°F for tender rice and fully cooked chicken. Let it rest on low heat so it doesn’t dry out or become mushy.
Tips:
Green beans are a great addition to the dish, adding some crunch and nutrition. They help balance out the richness of the sauce. You can use fresh or frozen green beans, but fresh is best. Just trim the ends and boil for about 10 minutes until tender-crisp. Season with salt, pepper, butter, or lemon juice if you prefer.
When serving, you can either place the chicken and sauce on top of the rice or serve them separately. Either way, be sure to spoon some sauce over everything as it’s the star of the dish. Don’t forget to add some green beans on the side and garnish with parsley for a nice touch!
Nutritional Value:
| Calories 560 | Protein 38 g | Carbs 58 g | Fat 18 g | Fiber 4 g | Sugar 6 g |
The source of this dish:
Dutch oven chicken and rice is a dish that comes from American cuisine, but it’s been influenced by different cultures and regions. It’s a popular dish in the Southern and Midwestern states, where it’s often served as a family meal or at potlucks. It’s also well-liked in Canada, where it’s sometimes called chicken and rice casserole.
So go ahead and enjoy this dish with your family and friends – it’s perfect for sharing with a great group! Have a good day.