Spicy and Flavorful Dutch Oven Chicken Thighs with Basmati Rice

Marinade Ingredients

• 1/2 cup sweet chili sauce
• 1 1/2 tablespoons Sriracha (adjust to your spice preference)
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon fish sauce
• 4 garlic cloves, minced
• 1 1/2 tablespoons freshly grated ginger
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Chicken and Rice Ingredients

• 8 small boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil (optional)
• 2 cups uncooked basmati rice
• 3 cups water (or a mix of water and coconut milk/vegetable broth)
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 2-3 tablespoons frozen cilantro, chopped
• 1 small sprig of fresh rosemary (optional, to be removed after cooking)
• 1-2 teaspoons red pepper flakes (optional, for extra heat)

Instructions

1. Marinate the Chicken : Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper . In a small bowl, mix together the marinade ingredients: sweet chili sauce, Sriracha, soy sauce, fish sauce, garlic, ginger, lime juice, 1/2 teaspoon salt , and 1/4 teaspoon black pepper . Set aside 1/4 cup of this marinade. Place the chicken in a large resealable bag or container, pour in the remaining marinade, and let it marinate in the fridge for at least 30 minutes or up to overnight for maximum flavor.

2. Preheat the Oven : Preheat your oven to 350°F (175°C).

3. Sear the Chicken in the Dutch Oven : Heat a Dutch oven over medium-high heat on the stovetop. Add the vegetable oil (and sesame oil, if using). Remove the chicken from the marinade (discard the marinade) and sear the thighs in the Dutch oven for 2-3 minutes on each side until they’re golden brown. Remove the chicken and set it aside on a plate.

4. Sauté the Rice : In the same Dutch oven, add a bit more oil if needed. Add the uncooked basmati rice and sauté for 2-3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.

5. Add Liquid and Combine : Pour in 3 cups of water (or a mix of water and coconut milk/vegetable broth) and deglaze the pot by scraping any browned bits from the bottom. Add the reserved marinade to the pot and stir to combine.

6. Layer Chicken on Top : Place the seared chicken thighs on top of the rice. If using, add a small sprig of rosemary on top for a subtle infusion of flavor (remember to remove it after cooking).

7. Bake in the Oven : Cover the Dutch oven with its lid (or tightly with aluminum foil if it doesn’t have a lid). Transfer to the preheated oven and bake for 20-25 minutes until the rice is tender and the chicken is fully cooked. Check after 20 minutes to make sure the rice isn't drying out. If needed, add a splash more liquid.

8. Uncover and Finish Cooking : Remove the lid and bake uncovered for an additional 10 minutes to allow the top to crisp up slightly.

9. Garnish and Serve : Remove the Dutch oven from the oven and let it sit for a few minutes. Fluff the rice with a fork and make sure everything is well mixed. Sprinkle the frozen cilantro , chopped fresh basil , and oregano over the top for a bright, aromatic finish. If you used the rosemary sprig, remove it now. Add a sprinkle of red pepper flakes if you like it extra spicy. Serve hot and enjoy!