Dutch Oven Chicken & Rice with Garden Vegetables

It’s mid-August here in Oregon, which means the garden is loud and generous—tomatoes, peppers, beans, onions, carrots, and basil all asking to be used right now. This one-pot Dutch oven dinner is my favorite kind of harvest cooking: simple, comforting, and flexible enough to make all year long with whatever you’ve got on hand.

I used a small, 2.5-lb chicken from my freezer, cut into pieces (you can absolutely use bone-in thighs—see the notes). The rice cooks in the same pot with the veggies and pan juices, soaking up paprika, tomatoes, and all that good chicken flavor. It’s mostly hands-off after a quick sear and sauté, and it makes the house smell like you’ve been cooking all day.

Why you’ll love it

• True one-pot: sear, simmer, and serve from the same Dutch oven.

• Garden-forward: built for peak-season produce but easy to adapt with frozen or canned.

• Weeknight-friendly: ~1 hour total, with ~35 minutes of gentle simmering.

• Cozy, any season: summer veggies now; pantry swaps in winter.

Ingredient notes & easy swaps

• Chicken: A 2.5-lb whole chicken cut into pieces works perfectly. Bone-in thighs or drumsticks are equally great (plan ~2–2.5 lb; see timing note below).

• Rice: Long-grain white works best for fluffy grains. Short-grain will be creamier; basmati/jasmine will be lighter. For brown rice, add ½ cup more water and simmer 15–20 minutes longer.

• Tomatoes: Garden roma + cherries are lovely. In winter, use 1 cup canned diced tomatoes with juices.

• Veggies: Onion, carrot, bell pepper, jalapeño are the base. Stir in green beans during the last 10 minutes for a tender-crisp pop.

• Liquid: Water is fine; if you want a quick broth, simmer the chicken backbone/trim in a small pot while you sear and sauté, then use that liquid.

• Herbs & spices: Smoked paprika brings warmth; thyme or oregano keeps it classic. Finish with basil and a squeeze of lemon for brightness.

Pro tips for fluffy rice

• Don’t rush the sear. The fond (brown bits) is flavor.

• Coat the rice in the aromatics before adding liquid—it helps the grains stay distinct.

• Go gentle. Keep the simmer low and steady; resist lifting the lid.

• Rest 5–10 minutes off heat before serving if you can; the rice finishes steaming.

Lodge 6 Quart Enameled Cast Iron Dutch Oven

• Oven-safe up to 500°F
• Excellent heat retention & even cooking
• Smooth enamel interior for easy cleanup

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Dutch Oven Chicken & Rice with Garden Vegetables

Serves: 4  •  Time: ~1 hour (mostly hands-off)

🖨️ Print Recipe

Ingredients

• 2.5 lb chicken (cut into bone-in pieces: thighs, drumsticks, breasts, wings)
• 1 ½ cups rice (long-grain works best, but any type will do)
• 3 cups water (or use homemade broth if you simmer bones/trim first)
• 1 large onion, diced
• 1 bell pepper, chopped
• 2 carrots, diced small
• 1 jalapeño, diced (optional for heat)
• 2–3 roma tomatoes, diced (or a mix of roma & cherry)
• 1–2 potatoes, peeled and diced small (optional)
• 3 cloves garlic, minced (optional)
• Olive oil

Spices & Herbs

• 1 ½ tsp smoked paprika (or regular paprika)
• ½ tsp cumin
• ½ tsp thyme or oregano
• 1 bay leaf (if you have)
• Salt & pepper to taste
• Fresh basil, for garnish

Instructions

1. Prep chicken (10 min)
   • Pat chicken dry and season generously with salt, pepper, and half the paprika.
2. Brown chicken (10 min)
   • Heat 2 tbsp olive oil in Dutch oven over medium-high.
   • Sear chicken pieces in batches until golden brown on all sides (doesn’t need to be cooked through).
   • Remove to a plate.
3. Cook veggies (5 min)
   • In the same pot, add onion, bell pepper, carrot, and jalapeño.
   • Sauté until softened and lightly caramelized.
   • Stir in garlic, cumin, remaining paprika, and thyme/oregano. Cook 1 more min.
4. Add rice & tomatoes (2 min)
   • Stir rice into veggie mixture until lightly coated in oil/spices.
   • Add diced tomatoes and let them cook down for 1–2 minutes.
5. Combine & simmer (35–40 min)
   • Return chicken pieces (and any juices) to the pot.
   • Add 3 cups water, potatoes (if using), bay leaf, and 1 tsp salt.
   • Bring to a boil, then reduce heat to low.
   • Cover and simmer gently until rice is tender and chicken cooked through (~35 min).
6. Finish & serve (5 min)
   • Remove bay leaf.
   • Adjust seasoning with more salt/pepper if needed.
   • Sprinkle with chopped fresh basil before serving.

Rice note: Long-grain white rice works best at 1½ cups rice to 3 cups liquid. For brown rice, use 3¾–4 cups liquid and extend the simmer 10–15 minutes.

Optional Add‑Ons

• Stir in green beans for the last 10 minutes of cooking for extra garden freshness.
• Add a squeeze of lemon juice at the end for brightness.
• Serve with a side of beets roasted separately, for a colorful plate.

Tip: If the pot looks dry before the rice is tender, splash in ¼–½ cup hot water and continue to simmer covered.