dutch-oven ChartsDATASHEET // CT-DO-066
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook One-Pot Chicken and Rice (Boneless Thighs on Long-Grain White Rice) in the dutch oven
Specification: 2 lb boneless chicken thighs nestled into 2 cups seasoned jasmine rice
Target Temp
350°F (177°C)
Stovetop / Oven
Total Time
35–40 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F (79°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 350°F (177°C). Prepare one-pot chicken and rice (boneless thighs on long-grain white rice) (2 lb boneless chicken thighs nestled into 2 cups seasoned jasmine rice).
2
Cook
Cook for 35–40 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Rice grains are plump and tender with all liquid absorbed while chicken reaches 175°F Confirm internal temperature reaches 175°F (79°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Le Creuset One-Pot Classics & USDA FSIS Poultry Guidelines
Pro Tip: Let the Dutch oven rest off the heat with the heavy lid tightly sealed for a full 10 minutes before fluffing; residual steam finishes cooking the rice.
Related dutch oven Cook Times
No-Knead Bread (Lean Dough Boule)
450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)