Dutch Oven "Chicken" and Rice
There’s something unbelievably comforting about a big pot of chicken and rice bubbling away in the oven. This vegan version delivers all the cozy, savoury goodness of the classic, no chicken required.
Ingredients
- 2 cups Hot vegetable broth for soaking soy curls, 80ml
- 6 ounces Soy curls 170g
- 1 teaspoon Onion powder 3g
- 1 teaspoon Garlic powder 3g
- ½ teaspoon Smoked paprika 1g
- 1 teaspoon Fine sea salt 6g
- ½ teaspoon Freshly ground black pepper 1g
- 2 tablespoons Olive oil divided, 30ml
- 2 tablespoons Vegan butter 28g
- 1 medium onion finely diced, 120g
- 1 medium carrot diced, 90g
- 4 cloves Garlic minced, 12g
- 1 ½ cups Long grain white rice 300g
- 2 cups Vegetable broth for cooking rice, 480ml
- 1 teaspoon Dried thyme 1g
- 2 tablespoons Fresh parsley chopped, for serving, 8g
Instructions
- Preheat the oven. Preheat your oven to 350°F (180°C).
- Rehydrate the soy curls. Place the soy curls in a medium bowl. Pour the hot vegetable broth over them and let them soak for 10 minutes, until softened.
- Drain the soy curls. Drain the soy curls well, then gently squeeze out the extra liquid with your hands. They should be moist but not dripping wet.
- Season the soy curls. Place them back in the bowl and add the onion powder, garlic powder, smoked paprika, 1/2 teaspoon of the salt (3g), and the black pepper. Toss well so the seasoning coats the soy curls evenly.
- Sear the soy curls. Heat 1 tablespoon of the olive oil (15ml) in a Dutch oven over medium-high heat. Add the soy curls in an even layer and cook for 6 to 8 minutes, stirring occasionally, until they are lightly browned around the edges. Remove them from the pot and set aside.
- Cook the veggies. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil (15ml) and the vegan butter to the same pot. Once the butter melts, add the diced onion and carrots. Cook for 5 to 6 minutes, stirring often, until soft and lightly golden. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Toast the rice. Add the rice to the pot and stir for 1 to 2 minutes so the grains are coated in the oil and butter. This helps build flavour and keeps the rice stitching together.
- Add the broth and seasonings. Pour in the vegetable broth for cooking the rice. Stir well and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Add the dried thyme and the remaining 1/2 teaspoon salt (3g). Stir again.
- Add the soy curls and bake. Return the browned soy curls to the pot and gently press them slightly into the rice, leaving most of them sitting on top. Bring the mixture to a light simmer on the stovetop.
- Bake. Once it all starts to bubble lightly, cover the Dutch oven with its lid and transfer it to the oven. Bake for 30 minutes.
- Rest and serve. Remove the Dutch oven from the oven and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork, then serve warm with chopped parsley on top.
Notes
- Drain and squeeze. Squeeze the soy curdles just enough for them to be moist but not dripping wet.
- Season immediately. Season the soy curls immediately after soaking, draining, and squeezing for the best flavour.
- Oil-butter combo. I like using a little oil and a little vegan butter to sauté the veggies. The butter adds some richness, and the oil keeps the butter from browning too fast.
- Toast the rice. To develop flavour and to keep the rice from sticking together.
- Storage. Seal any fully cooled leftovers in an airtight container. Store in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat (covered) in the oven at 350°F for ~10 minutes, or in the microwave.
Nutrition
Serving: 0.25recipe | Calories: 529kcal | Carbohydrates: 77g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1588mg | Potassium: 219mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3619IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 6mg