Dutch Oven Roasted Chicken with wild rice

My wifes favorite Sunday night Meal


  1. 1 whole chicken
  2. 1 cup wild rice
  3. 4 Tbsp butter
  4. 1-1.5 cup water
  5. 1 boulion cube
  6. 2 tsp -Garlic powder
  7. 2 tsp – onion powder
  8. 2 tsp – Adobe season
  9. 1 tsp – season salt
  10. 1 tsp – pepper
  11. 2 tsp – rosemary


  1. Rinse at pat dry chicken. Set aside. Ok to brine chicken 24 hours prior. 1/4 cup salt, garlic powder, adobe season. Dissolve salt in 4 cups water. Increase liquid add season of choice add citrus or fruit juice as well. Fully cover chicken with brine.

  2. Melt 2 Tbsp of butter in dutch oven, on med high heat add wild rice and sautee for 2 min. Add water and boulion. Bring to low boil

  3. Melt 2 Tbsp of butter and coat chicken with butter. And coat with dry rub. Put chicken in dutch oven into rice mixture.

  4. Cover and remove from stove heat and put in oven at 325F. Cook for 1.5 – 2 hours. Rice should be done and liquidy thick. Chicken, leg thigh should pull off easy.

  5. Optional… Rice may also be separated from dutch oven at this point. And chicken put back in oven turn up to 350 F coat with additional rub if desired. Cook uncovered 30 more minutes to get skin more textured. Enjoy wirh favorite of veggies

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