Dutch Lovin’: Greek Chicken and Rice
A great one pot meal paired with a salad. You don’t need full kitchen to get a full home cooked meal!
Servings Prep Time
4people 20min
Cook Time
40min
Servings Prep Time
4people 20min
Cook Time
40min
Ingredients
Chicken and Marinade
Chicken and Rice
Greek Salad
Instructions
Pre-Camp Prep
  1. 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.
  2. 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.
Chicken and Rice Time
  1. Get your charcoal going in the chimney. Once ready, set up your coal base. About 8-10 briquettes. Heat your dutch oven over top.
  2. Heat a tablespoon of oil in the dutch oven. Add the chicken thighs, skin side down. Sear until golden brown, a couple minutes.
  3. Flip the chicken and add diced onion. Sear for a few minutes until golden brown and the onions are slightly translucent
  4. 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!
  5. 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.
Recipe Notes

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.