Créé avec l’IA
Dutch Oven Chicken and Rice
75 min 357 kcal par portion Moyen
Ingrédients
4 Portions
- chicken thighs1,5 lbs
- brown rice1,5 cups
- bell peppers1 cup
- onions1 cup
- garlic2 cloves
- chicken broth3 cups
- paprika1 tsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat a Dutch oven over medium-high heat and add a little oil.
- 3
Season the chicken thighs with salt, black pepper, and paprika.
- 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
In the same Dutch oven, add the onions and bell peppers. Sauté until the onions are translucent, about 5 minutes.
- 6
Add the minced garlic and sauté for another minute until fragrant.
- 7
Stir in the brown rice, ensuring it is well coated with the vegetables and oil.
- 8
Pour in the chicken broth and bring to a simmer.
- 9
Return the chicken thighs to the Dutch oven, nestling them into the rice mixture.
