Dutch Oven Chicken & Rice

A Dutch oven is one of the most versatile kitchen and camp cooking tools. You can sauté, steam, simmer, fry, bake…just about anything. This Dutch Oven Chicken & Rice was so yummy…I think eating next to the campfire was an extra special ingredient. The sounds, smells, and warmth from a campfire are one of my favorite parts of camping in the Fall. We had leftover rice that made some delicious fried rice the next night too!

Ingredients

  • 3 chicken legs
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 3-4 tbsp ghee or butter
  • 1 cup basmati rice
  • 3 cups water
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 1-2 tsp cajun seasoning
  • salt/pepper
  • Recipe

    Season chicken on both sides and under the skin with cajun seasoning, salt, and pepper. To a heated 12-inch Dutch oven, add ghee and sauté onion, garlic, garlic powder, turmeric, paprika, and cumin until tender, about 3-5 minutes. Stir in rice, create a well in the center, and lay chicken skin-side down in the center. Pour water along the edge of the pan, and sprinkle 2-3 tsp salt on top. Lightly stir the mixture, cover, and cook over 8 hot coals and 16 coals evenly spread on top. After 30 minutes, stir the mixture, cover, and cook an additional 30 minutes or until the chicken registers 165ºF and rice is tender. If baking in an oven, bake at 350ºF for 30 minutes, stir, and cook an additional 15-20 minutes or until cooked through

    Approximate Nutrition Information for 1/3 of the dish: 593 calories, 28g fat, 51g carbs, 36g protein

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    A Dutch oven is one of the most versatile kitchen and camp cooking tools. You can sauté, steam, simmer, fry, bake…just about anything. This Dutch Oven Chicken & Rice was so yummy…I think eating next to the campfire was an extra special ingredient. The sounds, smells, and warmth from a campfire are one of my favorite parts of camping in the Fall. We had leftover rice that made some delicious fried rice the next night too!