Dutch Oven “Chicken” and Rice

Being Jamaican, I’ve seen some beautifully creative methods of combining carbs and protein into complete meals. Jamaican rice and peas might be my favourite example (which is also a complete protein, by the way!) and helps me to justify adding an extra serving of it onto my plate. This “chicken” and rice gives me the same cozy and full meal feel. Like my Vegan Chicken Pot Pie Casserole, it uses soy curls in place of chicken, and works perfectly. The rest is business as usual. Rice, some sautéed aromatics, and a little time in the oven to let it all come together.

From start to finish, this comfort-food classic takes just over an hour to make (only ~35 minutes of active time). It’s an ideal meal for busy weeknights.

Why I’m a Fan of This Vegan Dutch Oven “Chicken” and Rice

Here’s why my vegan chicken and rice is a must-make:

• I often get asked to help readers create plant based versions of the dishes they loved and grew up eating. I love creating plant-based versions of soulful dishes like this and trust me, it just a really nice job of mimicking the satisfying, savoury flavours of the version so many of us grew up eating.
• Soy curls do a fabulous job of absorbing any flavour you throw at them. The rice does too. That makes this a wonderfully versatile recipe, easily tailored to your taste preferences. See the section below titled “Variation Ideas” for some fun spins on the original.

Notes on Ingredients

Time to gather your ingredients. Here’s what you’ll need (you’ll find precise measurements in the recipe card below):

• Soy curls – Soy curls are strips made from dehydrated soybeans. Once soaked in hot liquid, they plump up and become almost meaty. Because they absorb flavour really well, they make a wonderfully versatile vegan staple.
• Hot vegetable broth – It must be hot, otherwise the soy curls won’t rehydrate properly.
• Seasonings – Onion powder, garlic powder, smoked paprika, fine sea salt (or table salt), and freshly ground black pepper. Feel free to play with the seasonings to suit your taste preferences.
• Olive oil – To sauté the soy curls and veggies. Avocado oil or refined coconut oil will also work.
• Vegan butter – To sauté the veggies. I love the rich, savoury flavour it contributes. Buy some from the store or make your own.
• Aromatic veggies – Diced onion and carrot, and minced garlic. If you’d like to add a little celery and/or sliced mushrooms, go for it.
• Long-grain white rice – I really prefer long-grain rice here. Short-grain rice tends to be starchier, which throws off the texture of this dish. If you prefer brown rice, you can do that. Just know it will take longer to cook, and you might need to add more broth.
• Vegetable broth – You could use water and throw in some extra onion powder, garlic powder, and salt if you prefer. That said, vegetable broth will yield a more flavourful dish.
• Herbs – Dried thyme and fresh parsley. Dried oregano would make lovely additions as well.

How to Make Vegan Chicken and Rice

Here’s a quick overview of how to make Dutch oven chicken and rice. Please see the recipe card below for more detailed instructions.

• Preheat the oven. Preheat your oven to 350°F (180°C).

• Season. Toss the soy curls with onion powder, garlic powder, smoked paprika, 1/2 teaspoon of the salt, and pepper.
• Sear. Add 1 tablespoon of olive oil to a Dutch oven and sear the soy curls over medium-high heat for ~6-8 minutes until lightly browned around the edges. Remove from the pan and set aside.
• Cook the veggies. In the same Dutch oven, heat 1 tablespoon of olive oil and the vegan butter over medium heat. Add the onion and carrot and sauté for 5-6 minutes. Add the garlic and sauté for 30 seconds.

• Toast the rice. Add the rice and sauté for 1-2 minutes.
• Deglaze. Stir in the broth, scraping any brown bits from the pot.

• Put it all together. Add the thyme and 1/2 teaspoon salt along with the soy curls, pressing them gently into the rice.
• Simmer. Bring the mixture to a light simmer.
• Bake. Cover the Dutch oven with its lid. Bake for 30 minutes.
• Rest and serve. Let the finished dish sit on the counter, covered, for 5 minutes. Fluff the rice with a fork, top with parsley, and serve.

Tips for Success

• Drain and squeeze. It’s important to drain the soy curls and squeeze most of the broth from them. Don’t squeeze them to death, though. They should be moist but not dripping wet.
• Act quickly. You’ll want to season the soy curls immediately after soaking. They absorb flavour like a sponge at this stage.
• Don’t skip the sear. In addition to crisping them up a bit, searing the soy curls helps lock in the flavour from the broth and the seasoning.
• Oil-butter combo. Using a little vegan butter along with the olive oil to cook the veggies contributes a soulful richness to the dish. You need the oil, too, though; it helps keep the butter from browning too quickly.
• Don’t skip the toast. Toasting the rice helps build flavour and keeps the rice stitching together as it cooks.

Variation Ideas

This recipe is highly versatile. Here are a few exciting ways to make it your own:

• Cajun flair. Season the soy curls and the broth (to cook the rice in) with salt and Cajun seasoning. Add some diced celery and bell peppers as you sauté the veggies, and voila! Cajun “chicken” and rice.
• Tuscan twist. Just before returning the soy curls to the Dutch oven, stir in some sun-dried tomatoes, spinach, and a generous dollop of vegan cream cheese. Finish the dish with grated vegan parmesan, chopped fresh basil, and cracked black pepper.
• Coconut curry. Season the soy curls and the broth (to cook the rice in) with curry powder and a little salt. Nix the thyme and swap the parsley out for fresh cilantro.

What to Serve With Vegan Chicken and Rice

I like serving this “chicken” and rice with a steaming bowl of Creamy Tomato Soup and a hunk of crusty Olive Bread. Such a comfort-food meal. Want to add a little greenery to your plate? Try my Vegan Caesar Salad or this Garlic Roasted Asparagus.

Storing and Reheating Leftovers

• Refrigerator: Once fully cool, seal any leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
• Freezer: Seal any fully cooled leftover “chicken” and rice in a freezer-safe airtight container and store them in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating.
• To reheat: Transfer the leftovers to a baking dish, cover with aluminium foil, and bake at 350°F (180°C) for ~10 minutes or until heated through. You can also microwave individual portions in 30-second intervals, stirring between each, until warm.

More Rice Recipes

Whether it’s a simple side or a more complex main, you can do so much with rice. Consider trying one of these recipes next:

• Vegan Fried Rice With Quinoa
• Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
• Vegan Arancini Fried Rice Balls
• Crispy Rice Cakes With Spicy Vegan “Tuna”
• Avocado Sushi