Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can chicken broth
- 1 cup uncooked long-grain rice
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds more, until fragrant.
- Add the chicken, oregano, salt, and pepper. Cook until the chicken is browned on all sides, about 5 minutes.
- Stir in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the rice and simmer for an additional 15 minutes, or until the rice is cooked through.
- Remove from heat and let stand for 5 minutes before serving.
Tips:
- For a richer flavor, use chicken thighs instead of breasts.
- Add other vegetables to the dish, such as chopped carrots, celery, or green beans.
- Serve with a dollop of sour cream.
source: https://letscampsmore.com/dutch-oven-chicken-rice/
