Dutch Oven Chicken & Rice with Spicy Peanut Sauce
Prep time: 20 minutes
Cook time: 40-45 minutes
Spicy Peanut Sauce Ingredients:
½ c. sugar-free peanut butter (creamy or
1½ T. rice vinegar
1 T. Sriracha sauce
1 T. fresh ginger, finely minced
1 T. honey, preferably local
2 t. tamari or coconut aminos
1-3 T. very warm water
3 T. extra virgin olive oil, divided
1½ lbs. bone-in, skin-on chicken thighs, patted dry
Sea salt and black pepper, to taste
2 T. fresh ginger, finely chopped
2-3 large cloves garlic, finely chopped
½ medium white onion, finely chopped
1 c. Basmati rice thoroughly rinsed and drained
1 T. tamari or coconut aminos
½ T. five-spice powder
1¼ c. chicken broth
1/3 c. fresh cilantro, chopped
peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari in a
medium bowl. Stir to combine. If desired, add warm water, one tablespoon at a
time, until sauce reaches desired consistency. Set aside.
two tablespoons of olive oil in a 6-quart cast-iron Dutch oven over medium heat.
Add the chicken thighs, skin side down, and season with salt and black pepper,
to taste. Cook until nicely browned and the chicken releases easily approximately 7-8 minutes. Turn the
chicken thighs and cook for another 4-5 minutes before transferring the chicken
to a platter. Set aside.
the remaining olive oil to the Dutch oven, along with the ginger, garlic, and
white onion. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally until the onions soften and start to turn golden
brown, approximately 4-5 minutes.
the Basmati rice and cook, stirring continually, until “toasted,” approximately
1-2 minutes. Add the tamari, five-spice powder, and chicken broth and stir to
combine before returning the browned chicken thighs to the pot.
heat to medium-high to bring the liquid to a boil, then immediately reduce heat
to low. Cover and cook for 25 minutes. Remove cover and check the rice for
doneness. If necessary, continue cooking a few minutes longer or until the rice
is tender. Remove from heat and let rest for 10 minutes.
6. Remove cover and transfer the chicken thighs to
individual serving plates. Add the chopped cilantro and fluff the rice mixture
with a fork. To serve, divide among the serving plates and top with some of the
spicy peanut sauce. Enjoy!
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