Dutch Oven Chicken and Rice |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Ingredients:
2 1/2 pounds assorted chicken pieces, skinned |
1 teaspoon paprika |
1/2 teaspoon ground pepper |
1/4 teaspoon salt |
vegetable cooking spray |
1 1/2 teaspoons vegetable oil |
1 1/2 cups long-grain rice, uncooked |
1 teaspoon minced garlic (about 2 cloves) |
1 (16-ounce) can no-salt-added chicken broth |
1 (14 1/2-ounce) can pasta-style chunky tomatoes, undrained |
1 green pepper, seeded and cut into thin strips |
1 1/2 cups frozen english peas |
Directions:
1. Sprinkle chicken with paprika, pepper, and salt. Coat an oven-proof Dutch oven with cooking spray. Add oil, and place over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside.
2. Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute. Add broth, tomatoes, and green pepper. Bring mixture to a boil over high heat, stirring once. Return chicken to Dutch oven.
3. Cover and bake at 350° for 40 minutes. Stir in peas; cover and let stand 5 minutes.
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