DUTCH OVEN CHICKEN AND RICE RECIPES

Steps:

• Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
• Allow to rest at room temperature for up to 90 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
• Carve chicken and spoon over pan drippings before serving.

Steps:

• Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
• Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
• Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
• Carefully remove the Dutch oven, place dough inside, and cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.