Instructions

1. Brown the chicken in a skillet with olive oil before putting it in the Dutch oven. Though not required, this step will ensure that the chicken turns brown and becomes a bit crispy. Level the playing field by using the same type of chicken — dark meat or white meat — to ensure consistent cooking in the Dutch oven.

2. Combine about twice as much brown rice as liquid in a bowl. You can use plain water, chicken broth or cream of chicken soup for the liquid. Or you can use a can of undrained tomatoes, including whole, stewed or diced tomatoes. Sprinkle the mixture with salt and pepper and stir.

3. Heat your conventional oven to 350 degrees Fahrenheit. Spray the Dutch oven with nonfat cooking spray and pour the rice mixture inside. Place the chicken pieces on top. Sprinkle the chicken with paprika.

4. Cook the chicken for 45 minutes before removing it from the oven, doing a spot-check and making any adjustments to the meal. Check the internal temperature of the chicken; when the chicken is fully cooked, it should reach 165 degrees Fahrenheit. Stir the ingredients and add more liquid, if necessary. Taste the mixture and add more seasonings. This is the time to add minced garlic if you like it.

5. Indulge your last-minute creative impulses by adding a handful of cooked vegetables to the Dutch oven. Sweet peas and diced carrots complement chicken and rice, and chopped onions and sweet peppers will enhance a tomato-based dish. Add a bit more liquid and return the Dutch oven to your conventional oven until the chicken is fully cooked and the meal is hot and ready to serve.