Crispy Chicken and Rice in the Dutch Oven *so good*

 

One-Pot Crispy Chicken and Rice

Ingredients

• 2 tablespoons olive oil

• 4-6 bone-in, skin-on chicken thighs

• Susie Q's

• 4 tablespoons butter

• 1 medium chopped yellow onion

• 4cloves garlic, minced

• 1 ½ cups uncooked long-grain rice

• 3 cups chicken stock

• 1 tablespoon finely chopped flat-leaf parsley (or dried parsley)

• 1 medium lemon, cut into wedges

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with Susie Q's.

3. Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.

4. Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute.

5. Stir in 3 cups stock and more Susie Q's. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice with the skin side up.

6. Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

This is SO GOOD!!! Cheap and delicious!

Garlic Butter Rice (with peas)

1 stick butter

1 1/2 cups brown Minute rice

3 teaspoons chicken bouillon granules or 3 cubes (the amount you would put into 3 cups, check your brand)

3 cups water

2 -3 tablespoons minced garlic

A few shakes of Susie Q’s seasoning

1 can of peas

Melt the butter in a large saucepan over medium heat. Shake some Susie Q’s on the butter.

Add the rice and stir until toasted.

Add the bouillon cubes and stir until dissolved.

Add the water and stir.

Bring it to a boil then lower the heat to med and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.

Add the garlic and peas and stir.

Put the lid on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.

Deb's Spanish Rice

Put 1 cup of brown Minute Rice in a skillet and toast over medium high heat until darker brown. Then add 1 1/2 cups of chicken broth, chopped tomatoes (or a small can of canned tomatoes) and thinly sliced green onion tops to the rice. Bring to a boil, cover, and simmer for 15-20 minutes (until tender). I added a teeny bit of taco seasoning to the broth this time,and it made it more taco-y, but it's not necessary.Makes 2 servings.