Dutch Oven Chicken and Rice

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Heat a Dutch oven over medium-high heat and add a little oil.

3. 3

   Season the chicken thighs with salt, black pepper, and paprika.

4. 4

   Sear the chicken thighs in the Dutch oven until browned on both sides, about 4-5 minutes per side. Remove and set aside.

5. 5

   In the same Dutch oven, add the onions and bell peppers. Sauté until the onions are translucent, about 5 minutes.

6. 6

   Add the minced garlic and sauté for another minute until fragrant.

7. 7

   Stir in the brown rice, ensuring it is well coated with the vegetables and oil.

8. 8

   Pour in the chicken broth and bring to a simmer.

9. 9

   Return the chicken thighs to the Dutch oven, nestling them into the rice mixture.

10. 10

    Cover the Dutch oven with its lid and transfer it to the preheated oven.

11. 11

    Bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through.

12. 12

    Remove from the oven and let it rest for a few minutes before serving.

13. 13

    Fluff the rice with a fork and serve the chicken and rice hot.