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Dutch Oven Chicken Recipe (with Spicy Peanut Sauce)

This tender and juicy Dutch Oven Chicken recipe with the best spicy peanut sauce will have everyone’s mouths watering. With just a few easy steps, these dutch oven chicken thighs cook perfectly every single time! It’s an ideal meal for holidays or special occasions yet simple enough for a weeknight dinner much like this Herb Roasted Chicken Recipe

roasted dutch oven chicken with peanut sauce and rice on a plate

Dutch Oven Chicken & Rice

Don’t you just love dutch oven recipes!? There is just something about them that immediately makes you think of comfort food. This chicken and rice with spicy peanut sauce is the perfect example of that. The rice and chicken cook until the chicken is falling off the bone tender and the rice is soft, fluffy and flavorful.

It’s then topped off with a spicy peanut butter sauce that truly creates a restaurant-worthy meal! Just add your favorite vegetable side dish and will be a complete meal the whole family will ask for time and time again. 

Chicken thighs are used in this recipe because they cook so quickly and are always tender and juicy. Another favorite recipe using chicken thighs is this recipe for Fresh Rosemary Lemon Boneless Chicken Thighs and this Herb Roasted Chicken with Potatoes. They’re always a hit and another great way to get dinner on the table in a hurry,

Why We Love This Recipe:

  • Dutch oven chicken recipes are a great foolproof way to cook a hearty main course with little effort
  • The easy peanut sauce adds the most incredible sweet and spicy flavor to the juicy chicken and rice
  • Chicken thighs and peanut butter are high in protein that’s balanced out the carbs in the rice

What’s Needed to Make Chicken with Rice and Peanut Sauce

For the Spicy Peanut Sauce

  • Sugar-free peanut butter (creamy or chunky)
  • Rice vinegar
  • Sriracha sauce
  • Fresh ginger, finely minced
  • Honey, preferably local
  • Tamari or coconut aminos
  • Very warm water

For the Chicken and Rice

  • Extra virgin olive oil, divided
  • Bone-in, skin-on chicken thighs, patted dry
  • Sea salt and black pepper, to taste
  • Fresh ginger, finely chopped
  • Large cloves garlic, finely chopped
  • Medium white onion, finely chopped
  • Basmati rice, thoroughly rinsed and drained
  • Tamari or coconut aminos
  • Five spice powder
  • Chicken broth
  • Fresh cilantro, chopped

Variations and Add-ins

  • Chicken: You can use chicken breasts but keep in mind, though the cooking process is the same, the actual cooking time will differ. Use a meat thermometer to determine when they are done.
  • Sauce: This sauce is a bit spicy. If you want a milder sauce, leave out the Sriracha sauce. Or if you want even more heat, you can add a little pinch of cayenne pepper.

Recommended Tools:

How to Make Chicken and Rice in a Dutch Oven

raw chicken thighs seasoned with pepper on cutting board
  • Make Spicy Peanut Butter Sauce: In a medium bowl, combine peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari. Stir until thoroughly combined. If needed, add one tablespoon of warm water, until sauce reaches desired consistency. Set aside.
  • Cook Chicken Thighs: Over medium heat, heat two tablespoons olive oil in the bottom of the Dutch oven. Place chicken thighs, skin side down, and season with salt and black pepper, to taste. Let the chicken cook until nicely browned and the chicken has crispy skin and releases easily from the bottom of the pot, approximately 7-8 minutes. Flip the chicken thighs and cook for another 4-5 minutes before transferring the chicken to a platter. Set aside.
  • Add Rice: Adding the remaining olive oil to the Dutch oven, in addition to the ginger, garlic, and white onion. Season with salt and black pepper, to taste, and stir well to combine. Cook, stirring occasionally, until the onions soften and start to turn golden brown, approximately 4-5 minutes.  Add the Basmati rice and cook, stirring continually, until “toasted,” approximately 1-2 minutes.
bowl of basmati rice with wooden spoon
  • Finish Cooking Chicken and Rice: Add the tamari, five spice powder, and chicken broth and stir to combine before returning the browned chicken thighs to the pot. 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 and the chicken juices run clear. Remove from heat and let rest for 10 minutes.
  • Serve and Enjoy: 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!
chicken thighs in dutch oven with rice

Frequently Asked Questions

What Side Dishes Are Good with This Dutch Oven Chicken?

You can add a side of any of your favorite fresh vegetable or you can try one of these tasty and healthy sides:

How Do I Know When the Chicken is Done?

The best way to determine if your chicken is done when the internal temperature reaches 165 degrees f on a meat thermometer in thickest part of the thigh. If you don’t have a thermometer, cut a small slit in the thighs to see if the juices are clear and the meat is opaque.

Can I Make This in the Oven?

While this dutch oven roast chicken can be cooked in the oven, I personally think it’s easier and taste better when cooked on the stove. By doing so, the chicken skin is able to get a lot of great color, which means flavor.

If you want to make this recipe in the oven in a dutch oven, heavy roasting pan or even in a slow cooker, you can, but I would recommend using skinless and boneless pieces of chicken, so you won’t have to worry about fishing out the chicken bones when it’s done.

Can I use chicken breasts instead of thighs?

Yes! Using chicken breasts or chicken tenderloins can be substituted, especially if you want to reduce the amount of fat macros in this meal.

roasted chicken with rice on a plate

Want More Healthy Recipes?

roasted dutch oven chicken with peanut sauce and rice on a plate

Dutch Oven Chicken with Spicy Peanut Sauce

Published By Stephanie
This tender and juicy Dutch Oven Chicken recipe (with spicy peanut sauce) will have everyone’s mouths watering. With just a few easy steps, these dutch oven chicken thighs cook perfectly every single time!
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 868 kcal

Equipment

  • Heavy 6 quart cast iron dutch oven

Ingredients
  

Spicy Peanut Sauce

  • ½ cup Peanut butter sugar free, creamy or crunchy
  • T rice vinegar
  • 1 T sriracha sauce
  • 1 T ginger fresh, finely minced
  • 1 T honey
  • 2 t tamari or coconut aminos
  • 1-3 T very warm water

Remaining Ingredients

  • 3 T Extra Virgin Olive Oil
  • lbs bone-in, skin on, chicken thighs patted dry
  • salt and pepper to taste
  • 2 T ginger fresh, finely minced
  • 2-3 lg garlic cloves finely minced
  • ½ med white onion finely chopped
  • 1 cup Basmati rice rinsed and drained
  • 1 T tamari or coconut aminos
  • ½ T 5 spice powder
  • cup chicken broth
  • cup cilantro fresh, chopped

Instructions
 

Spicy Peanut Sauce

  • In a medium bowl, combine peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari. Stir until thoroughly combined. If needed, add one tablespoon of warm water, until sauce reaches desired consistency. Set aside.

Dutch Oven Chicken

  • Over medium heat, heat two tablespoons olive oil in the bottom of the Dutch oven. Place chicken thighs, skin side down, and season with salt and black pepper, to taste.
  • Let the chicken cook until nicely browned and the chicken has crispy skin and releases easily from the bottom of the pot, approximately 7-8 minutes. Flip the chicken thighs and cook for another 4-5 minutes before transferring the chicken to a platter. Set aside.
  • Adding the remaining olive oil to the Dutch oven, in addition to the ginger, garlic, and white onion. Season with salt and black pepper, to taste, and stir well to combine.
  • Cook, stirring occasionally, until the onions soften and start to turn golden brown, approximately 4-5 minutes.  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. 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 and the chicken juices run clear. Remove from heat and let rest for 10 minutes.
  • 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!

Notes

To reduce the amount of fat in this recipe, remove the skin from the chicken prior to cooking. Leaner cuts of chicken, such as chicken breasts can also be substituted. 

Nutrition

Calories: 868kcalCarbohydrates: 53gProtein: 39gFat: 56gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 168mgSodium: 774mgPotassium: 668mgFiber: 3gSugar: 9gVitamin A: 232IUVitamin C: 4mgCalcium: 58mgIron: 3mg
Keyword chicken, dutch oven
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