One Pot Wonder: Dutch Oven Chicken & Rice

One-pot dishes are the best. You throw in a whole bunch of ingredients for a complete meal, and you only have to wash one pot (fine, maybe a spoon, knife and cutting board too)!

Pretty much any combination of vegetables, grain/legumes and protein can work so feel free to be adventurous! If you don’t have a dutch oven, either than highly recommending you get one, you can also do this is a large saucepan and baking dish, but you will have more to wash 🙂

Note: Some readers have asked for more pictures of my preparation/cooking in addition to the finished product. Please let me know what you think!

Dutch Oven Chicken & Rice

1 Tbsp vegetable oil
2 onions, quartered and sliced thinly
4 garlic cloves, sliced thinly
8 oz cremini mushrooms
1 Tbsp yellow mustard seeds
3 carrots, sliced into rounds
12 brussel sprouts, quartered
1 cup white basmati rice
2 cups vegetable or chicken stock
1 tsp sea salt
1/2 tsp black pepper
2 bay leaves
2 chicken quarters


1. Preheat oven to 350 degrees. Heat oil in dutch oven and cook onions over low heat until soft and browned, 10-12 minutes (add garlic and mustard seed after 5 minutes). Add mushrooms and cook until they are soft and have released their juices, 4-5 minutes.

2. Add brussel sprouts, carrots and 1/2 cup of stock. Bring to a boil and cook covered 2-3 minutes. Add rice, remaining stock, salt, pepper & bay leaves, stirring to combine.

3. Season chicken on both sides with salt and pepper and add to pot, slightly submerging in liquid. Raise heat and bring to a boil, then cover and transfer to oven. Bake at 350 degrees 35-40 minutes until rice has absorbed all liquid and chicken is cooked through. Remove bay leaves before serving.

The cost:
onions: .69
garlic: .10
mushrooms: 1.99
carrots: .99
brussel sprouts: 1.89
rice: .99
stock: .99
chicken: 3.89

Grand total: $11.53 (5.77/person)

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