Easy Dutch Oven Chicken and Rice Bake -- Perfect For Camping

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs reduce fat, while drumsticks are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is typically less expensive.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier, while bouillon is a cost-effective alternative.

rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

Trim the fat off 4 chicken thighs.

Place flour and Camp Chef veggie seasoning in a bag and coat the chicken thighs.

Heat olive oil in a skillet over medium heat.

Brown the chicken thighs in the hot oil until crispy on the outside, not fully cooked.

Keep the browned chicken warm by wrapping it in tin foil.

Sauté 1 chopped onion in the skillet until slightly softened.

Add 3 sticks of chopped celery and 1 chopped green pepper to the skillet; sauté until slightly crispy.

Mix in 1 cup of rice, 2 cups of chicken stock, 1 can of cream of mushroom soup, 1 can of cream of chicken soup, and 1 8 oz can of sour cream; stir well to combine.

Add a tad of Worcestershire sauce and season with Camp Chef veggie seasoning; stir again.

Place the browned chicken thighs on top of the rice mixture in the Dutch oven.

Cook in a 10-inch Dutch oven at 350°F with 5 briquettes on the bottom and 11 on top.

Rotate the lid and Dutch oven every 8 to 10 minutes for even cooking.

Once done, serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level: