Ready to take your taste buds on an adventure? This Dutch Oven Chicken & Rice with Spicy Peanut Sauce is the perfect blend of savory, spicy, and nutty flavors, all cooked to perfection in a single pot. Perfect for weeknight dinners or a weekend treat, this dish is as easy to make as it is delicious. So, grab your apron and let’s get cooking!

Dutch Oven Chicken & Rice with Spicy Peanut Sauce: A One-Pot Wonder Bursting with Flavor

Indulge in the bold, savory flavors of tender chicken and fragrant Basmati rice, all elevated by a rich, spicy peanut sauce that’s an irresistible blend of sweet, spicy, and nutty goodness.

When I first created this Dutch Oven Chicken & Rice with Spicy Peanut Sauce, it was like discovering a culinary treasure. The aroma of the ginger and garlic sautéing in olive oil fills the kitchen, while the rich, nutty peanut sauce adds a delightful kick of spice. The tender chicken thighs, perfectly browned and simmered with fragrant Basmati rice, make every bite a comforting embrace. This dish is more than just a meal; it's a heartfelt creation that brings warmth and joy to the table. It's my go-to recipe for when I want to share a bit of love through food, especially on school nights when we have a few extra school friends staying for dinner!

Why You’ll Love This Recipe:

Imagine biting into a piece of juicy, tender chicken coated in a rich, spicy peanut sauce. The sauce is a symphony of flavors—nutty peanut butter, tangy rice vinegar, a hint of sweet honey, and the fiery kick of Sriracha. Each mouthful is a delightful dance of sweet, spicy, and savory that complements the fragrant, perfectly cooked Basmati rice. The addition of fresh ginger and garlic takes the flavor profile to the next level, making every bite an unforgettable experience.

One-Pot Wonder

Who doesn’t love a recipe that minimizes cleanup? This Dutch Oven Chicken & Rice with Spicy Peanut Sauce is a true one-pot wonder. From browning the chicken to simmering the rice, everything happens in one Dutch oven. This means you get to spend less time washing dishes and more time enjoying the delicious meal you've created. It's perfect for busy weeknights or lazy weekends when you want a hearty, home-cooked meal without the hassle.

Nutritious and Delicious

This dish isn’t just about amazing flavors; it’s also about nourishing your body. Packed with high-quality protein from the chicken thighs and essential nutrients from the fresh ginger, garlic, and cilantro, it’s a meal that’s as healthy as it is satisfying. The Basmati rice adds a good source of complex carbohydrates, providing you with the energy you need. Plus, the use of sugar-free peanut butter and controlled amounts of oil and honey ensures that this meal aligns with your healthy eating goals, including those set by Weight Watchers.

Other Chicken Recipes:

Substituting Boneless Skinless Chicken Thighs

raw boneless skinless chicken thighs on a dark wood cutting board surface

If you're looking to make this Dutch Oven Chicken & Rice with Spicy Peanut Sauce even leaner or simply prefer boneless skinless chicken thighs, you're in for a treat. This substitution is easy and still delivers delicious results, with a few minor adjustments to ensure perfect cooking.

Why Choose Boneless Skinless Chicken Thighs?

  • Healthier Option: Boneless skinless chicken thighs have less fat compared to their bone-in, skin-on counterparts, making them a healthier choice.
  • Convenience: They cook faster and are easier to eat, especially for family meals or meal prep.

Adjusting the Cooking Process

When substituting boneless skinless chicken thighs, follow these tips to ensure your dish remains flavorful and perfectly cooked:

  1. Reduce Cooking Time: Boneless skinless thighs cook more quickly than bone-in. Sear them for about 5 minutes per side until they are golden brown. Then, simmer with the rice for 20-25 minutes.
  2. Marinate for Extra Flavor: Since boneless skinless thighs lack the skin's richness, marinating them in a mixture of the spicy peanut sauce ingredients (excluding the warm water) for 30 minutes can infuse extra flavor.
  3. Monitor Moisture: Boneless skinless chicken can dry out more easily. Keep an eye on the liquid levels in your Dutch oven, adding a bit more chicken broth if necessary to maintain moisture.

Cooking Instructions for Boneless Skinless Chicken Thighs

  1. Marinate: In a bowl, combine the peanut butter, rice vinegar, Sriracha sauce, minced ginger, honey, and tamari. Add the chicken thighs and marinate for at least 30 minutes in the refrigerator.
  2. Sear the Chicken: Heat two tablespoons of olive oil in your Dutch oven over medium heat. Remove the chicken from the marinade (reserve the marinade) and sear the thighs until golden brown, about 5 minutes per side. Transfer to a platter.
  3. Follow the Original Recipe: Continue with the original recipe's steps to sauté the aromatics and toast the rice. When you return the chicken to the pot, pour in the reserved marinade along with the chicken broth to enhance the flavors.
  4. Simmer: After bringing the mixture to a boil, reduce heat to low and cover. Cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Frequently Asked Questions (FAQ)

Is there a substitute for tamari?

Yes, soy sauce can be used as a substitute for tamari. Tamari is a type of soy sauce that is typically gluten-free and has a richer, less salty flavor compared to regular soy sauce. If you prefer to keep the dish gluten-free, you can use a gluten-free soy sauce or coconut aminos as an alternative. Both substitutes will provide a similar umami flavor to your dish.

How do I store leftovers?

To store leftovers, place the chicken and rice in an airtight container and refrigerate for up to 3 days. When you're ready to reheat, make sure to heat the leftovers thoroughly:

  • Microwave: Place the desired amount of chicken and rice on a microwave-safe plate. Cover with a microwave-safe cover or another plate and heat on high for 2-3 minutes, stirring halfway through, until thoroughly heated.
  • Stovetop: Transfer the leftovers to a pan and heat over medium heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to keep the rice from drying out.
  • Oven: Preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with foil, and bake for 15-20 minutes or until heated through.

Can I freeze the leftovers?

Yes, you can freeze the leftovers. Allow the chicken and rice to cool completely before transferring them to a freezer-safe container or zip-top bag. The dish can be frozen for up to 3 months. When ready to eat, thaw the leftovers in the refrigerator overnight and reheat thoroughly using one of the methods described above.

Can I use a different type of rice?

Absolutely! While Basmati rice is preferred for its aroma and texture, you can use other types of rice like jasmine, long-grain white rice, or even brown rice. Keep in mind that different types of rice may require adjustments in cooking time and liquid amounts:

  • Jasmine Rice: Similar cooking time to Basmati, but slightly stickier texture.
  • Long-Grain White Rice: Slightly shorter cooking time, similar liquid ratio.
  • Brown Rice: Longer cooking time and more liquid required (typically about 2.5 cups of liquid per cup of rice).

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use a heavy-bottomed oven-safe pot or a large, deep skillet with a tight-fitting lid. The key is to ensure even heat distribution and good heat retention, which a Dutch oven provides. Alternatively, you can cook the dish on the stovetop and then transfer it to an oven-safe dish covered with foil to finish cooking in the oven.

Can I make this dish ahead of time?

Yes, this dish can be made ahead of time. Prepare the chicken and rice as instructed, then allow it to cool before storing it in an airtight container in the refrigerator. The flavors will meld together even more as it sits. When ready to serve, reheat thoroughly as described above. The spicy peanut sauce can also be made in advance and stored separately in the refrigerator.

Is there a vegetarian version of this recipe?

To make a vegetarian version, you can substitute the chicken with tofu or a variety of vegetables such as bell peppers, mushrooms, and broccoli. Simply follow the same cooking steps, but adjust the cooking time as necessary to ensure the tofu or vegetables are cooked through. Use vegetable broth instead of chicken broth to keep the dish vegetarian.

How do I make the spicy peanut sauce less spicy?

If you prefer a milder sauce, reduce the amount of Sriracha or omit it entirely. You can also add more peanut butter or honey to balance the heat, or stir in a bit of coconut milk to mellow the spiciness while adding a creamy texture.

How Many Points Are In This Recipe?

With the new Weight Watchers Plan, points can vary for diabetics. Points can also vary with different brands. Please use your recipe maker to determine your exact points.

Are You on WW Connect?

Find me on WW Connect @Sassycooking_Alyssa to see my full recipe list!

Indulge in the bold, savory flavors of tender chicken and fragrant Basmati rice, all elevated by a rich, spicy peanut sauce that’s an irresistible blend of sweet, spicy, and nutty goodness.

Dutch Oven Chicken & Rice with Spicy Peanut Sauce

Yield: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Indulge in the bold, savory flavors of tender chicken and fragrant Basmati rice, all elevated by a rich, spicy peanut sauce that’s an irresistible blend of sweet, spicy, and nutty goodness.

Ingredients

Spicy Peanut Sauce Ingredients:

  • ½ c. sugar-free peanut butter (creamy or chunky)
  • 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

Remaining Ingredients:

  • 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

Instructions

  1. 1.Combine 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.

    2.Heat two tablespoons 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.

    3.Add 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.

    4.Add 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.

    5.Increase 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!

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 577Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 22gCholesterol 147mgSodium 1170mgCarbohydrates 48gFiber 1gSugar 32gProtein 31g

*This is an automatic calculation by a third party app*

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