Dutch Oven Chicken with Spicy Peanut Sauce
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!
Equipment
- Heavy 6 quart cast iron dutch oven
Ingredients
Spicy Peanut Sauce
- ½ cup Peanut butter sugar free, creamy or crunchy
- 1½ 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
- 1½ 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
- 1¼ cup chicken broth
- ⅓ 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
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