One pot meals are so great for camping! You can take almost any of them out of the kitchen and into the woods with spectacular results. Case in point, this Greek Chicken and Rice. Pair it with a greek salad and you have a full home cooked meal to enjoy and share with all the woodland creatures. (Don’t share it, feeding wildlife is bad.)
There is a little bit of pre-camp prep for this recipe. First up is marinading the chicken. Easy peasy! Add the chicken and marinade ingredients to a plastic container. It’ll keep in the cooler for a couple days so just let it marinade away until you’re ready to cook.
Next up make the greek salad. Greek salad holds up so well to storage and it’s nice to mix some fresh veggies in with all the hot dogs and marshmallows you’re going to be eating over the trip. Just chop up some cucumber, tomato, red onion and kalamata (or whatever your favourite is) olives. Crumble some feta cheese over top and drizzle with some greek dressing. Home made or store bought, whatever you want to go with. Store in a plastic container in the cooler.
Camp cook time! Get your charcoals rocking in the chimney. Once ready set up a coal base and start heating the dutch oven. Heat some oil and then add the chicken skin side down. Sear for a couple minutes until nicely browned. Flip and sear on the other side. Add onions when flipping chicken. Allow onions to cook while chicken is searing.
Add the rice, stock, lemon slices and seasoning to the oven and cover. Add more coals to the lid and let the it all cook for about 30 min. Rotate the oven 1/4 turn and lid 1/4 turn the opposite way every 10 minutes or so. The meal is ready when all the liquid is absorbed and the chicken is no longer pink and juices run clear. Internal temp of 165°.
Plate it all up with some of that greek salad. The lemon slices cooked in the pot are also a great addition. Enjoy your wilderness kitchen meal!
Prep Time | 20 min |
Cook Time | 40 min |
Servings |
people
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- 4 chicken thighs Skin on, bone in
- 1 lemon juice and zest
- 1 Tbsp oregano
- 1 clove garlic minced
- 1 tsp salt
- 1 Tbsp vegetable oil
- 1/2 onion diced
- 1 1/2 cups white rice
- 1 lemon sliced into rings
- 3 cups chicken stock
- 1 tsp oregano
- salt and pepper
- 1/2 cucumber
- 10-15 cherry tomatoes
- 1/2 red onion
- 1/4 cup kalamata olives
- 1/4 cup feta cheese
- greek dressing
Ingredients
Chicken and Marinade
Chicken and Rice
Greek Salad
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- Marinade the chicken! Place the chicken, juice and zest of one lemon, oregano, garlic and salt in a plastic container. Let it marinate in the cooler until ready to cook.
- Make the salad! Dice all the veggies and crumble the feta into a large plastic container. Pour dressing over top. Store in the cooler. Give it a shake before serving to make sure everything is mixed and coated.
- Get your charcoal going in the chimney. Once ready, set up your coal base. About 8-10 briquettes. Heat your dutch oven over top.
- Heat a tablespoon of oil in the dutch oven. Add the chicken thighs, skin side down. Sear until golden brown, a couple minutes.
- Flip the chicken and add diced onion. Sear for a few minutes until golden brown and the onions are slightly translucent
- Add the remaining ingredients to the oven and cover. Add more charcoal on top. About 17 briquettes. You're aiming for 350° - 375° but its camping so... eh!
- Allow to cook for about 30 minutes. Rotate the oven 1/4 turn and lid 1/4 turn the opposite way every 10 minutes or so to avoid hot spots. Meal is done when all the stock is absorbed and chicken has an internal temp of 165° or meat is no longer pink and juices run clear.
For chicken stock, water and powdered stock packets are your friend.
If the stock is absorbed before chicken is done, add a bit more water to prevent the rice from burning while finishing the chicken.
Chicken breast or skinless, boneless thighs work as well, though they take less time to cook. Sear them and then remove from the oven. Add them back in 10 minutes into cooking.