Nature And Life

Campfire Chicken and Rice

Campfire Chicken and Rice
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Last week’s camping trip was a nice getaway. There’s a peace and calm that comes from being outside, away from the busy-ness and noise of every day.

Cooking and eating well are a big part of camping, just as they are at home. We don’t exactly travel back-packing light but we aren’t cooking in the kitchen of a big RV either. For four (or more) of us, we carry a Coleman stove, one box of kitchen equipment and supplies, one food box and two coolers.We also make at least one run into town to restock ice and food.

Although breakfast is never a big deal at home, for some reason it’s evolved into a big part of camping. The favorite (and easiest) breakfast is what the kids call Breakfast Slop Burritos. The term slop originated a few years ago when they started making one-pan burrito filling by throwing the meat, beans and cheese into one skillet and calling it Slop. Breakfast Slop is the same idea. Fry up a little sausage in a skillet, add eggs and scramble it all together, add cheddar cheese and wrap it all up in a tortilla. It doesn’t always look very appetizing but it sure tastes delicious with fresh-perked coffee.

For dinners, this trip included Campfire Stew, Italian Sausage with Peppers and Onions, Rib-Eyes and Baked Potatoes and this chicken dish. With sausage left from the breakfast slop and a pepper left from the sausage and peppers, it was easy to throw this together. Cooked on a fire in the cast-iron Lodge Dutch Oven for camping, this would adapt easily for indoor cooking, either on the stove or in the oven.


-Chicken, we picked up a whole cut-up chicken but any parts will do
-Sausage, 1/2 a package, not part of the original plan but a good way to use the leftovers from breakfast
-Rice, 2 cups (I measured it and put it in a Ziploc before we left home)
-Red Pepper
-White Wine, not necessary but it was there so I threw it in too.
-Chicken Bouillon and Water, to make 5 cups of broth


While the fire is getting hot, go ahead and slice the onion and peppers and chop the garlic.

While the fire is getting hot, go ahead and slice the onion and peppers and chop the garlic.

Once the fire is nice and hot and you’ve got a bunch of good coals, spread them out over an area about as big as the pot. To raise the pot up off the heat a bit, we set it up on these bricks that we also use to hold the grill rack for steaks and so forth.

Brown the sausage.

Add the onion, garlic, red pepper, sage and black pepper and let it cook for a few minutes, until the onion begins to brown.

Stir in the rice and cook for another minute or two. Add the wine and let it cook down.

Arrange the chicken on top of the rice mixture then add the broth.

Cover and let it cook for about an hour.

Carefully take the pot off the fire and remove the lid. Let it sit for a minute or two before serving.

Dish it up and enjoy!


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