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Happy Sunday! I hope you are having a nice relaxing day.
Keeping with my documentation of national days and recipes that go along with them — today is National Peanut Day. This recipe contains peanut butter (allergy warning!) made into a creamy spicy sauce.
I really started cooking later in life, so I have been learning about kitchen instruments and other cooking information as I go. I have bought many kitchen appliances and cooking pots and pans because I want to be prepared. Some I haven’t really needed. But that is not the case for my Dutch Oven. I love my Dutch Oven.
This recipe uses a Dutch Oven. I like the weight of the oven — it reminds me of fall in the kitchen with my mom.
While it’s still warm in many places, we are all looking towards fall and this dish, Dutch Oven Chicken & Rice with Spicy Peanut Sauce, is a nice autumn addition to your recipe rotation. The combo of ginger, Sriracha, and honey is warming — perfect for cooler weather!
And the peanut butter… My daughter would probably just eat all of the sauce if we allow her too. She loves Peanut butter!
Dutch Oven Chicken & Rice with Spicy Peanut Sauce
- 6 Quart Dutch Oven
Spicy Peanut Sauce Ingredients:
- ½ c. sugar-free peanut butter creamy or chunky
- 1½ T. rice vinegar
- 1 T. Sriracha sauce
- 1 T. fresh ginger finely minced
- 1 T. honey preferably local
- 2 t. tamari or coconut aminos
- 1-3 T. very warm water
- 3 T. extra virgin olive oil divided
- 1½ lbs. bone-in skin-on chicken thighs, patted dry
- Sea salt and black pepper to taste
- 2 T. fresh ginger finely chopped
- 2-3 large cloves garlic finely chopped
- ½ medium white onion finely chopped
- 1 c. Basmati rice thoroughly rinsed and drained
- 1 T. tamari or coconut aminos
- ½ T. five-spice powder
- 1¼ c. chicken broth
- 1/3 c. fresh cilantro chopped
- Combine peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari in a medium bowl. Stir to combine. If desired, add warm water, one tablespoon at a time, until sauce reaches the desired consistency. Set aside.
- 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.
- 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.
- 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. 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!
Check out these other peanut-containing recipes.
We are heading towards October and Blogtober! That’s when you post something every day to your blog — sometimes around a certain topic or just whatever you feel. There’s a community and a lot of support. Hashtags help other participants find your blog — you can meet other bloggers and gain more readers that way. I am going to participate again this year. I have to start getting ready! If you want to participate, let me know! I would love it!
Let me know how you like the recipe in the comments! Need a new Dutch Oven to give this dish a try? Click here!
Loving Life — The Reboot!