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Dutch Oven Chicken & Rice with Spicy Peanut Sauce Recipe

Dutch Oven Chicken & Rice with Spicy Peanut Sauce

This delicious Dutch Oven Chicken & Rice with Spicy Peanut Sauce is a budget-friendly family dinner recipe to bring a bit of spice to life. Prepared in a traditional dutch oven for a down-home family-style meal.

To ensure the best result, make sure you give the rice enough time to cook.

Recipe By Michael Conrad
Rated 0 out of 5
Main Course, Dinner Recipe
4 People
20 mins
45 mins
1 hr, 5 mins

Equipment Needed



Spicy Peanut Sauce Ingredients:

\1/2 cup of Sugar-Free Peanut Butter, Creamy or Chunky
\1.5 Tbsp of Rice Vinegar
\1 Tbsp of Fire Sauce, Sriracha Sauce can also be used
\1 Tbsp of Local Honey, Local honey is always best.
\2 tsp of Tamari, or below Coconut aminos, one or the other.

Remaining Ingredients:

\1/2 Med. of White Onion, Finely Chopped
\1 Cup of Basmati Rice, Thoroughly rinsed and drained
\1 Tbsp of Tamari
\1/2 Tbsp of Five Spice Powder
\1/3 Cup of Cilantro Leaves, Chopped


  1. Lets Get Started
    Combine peanut butter, rice vinegar, Conrad Farms Fire/sriracha sauce, ginger, honey, and tamari in a medium bowl. Stir to combine. If desired, add warm water, one tablespoon at a time, until the sauce reaches desired consistency. Set aside.
  2. Heat the Dutch Oven
    Heat two tablespoons of 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. Time to Saute'
    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. Get that Rice in it
    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. Let it Cook
    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. Its that Time
    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!

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