A Dutch oven is a perfect tool to cook a one-pot meal outdoors! This recipe is a great example, the chicken rice is slowly stewed with vegetables and seasonings, including curry powder before finally tomatoes are added.
The Dutch oven is heated in a casserole-style of cooking meaning it can be done with coals on the top and bottom or placed in a camp oven, closed grill, or smoker. Alternatively, it could be done over a low heat of gas or fire to use the steam to cook the components sitting near the top.
The resultant meal is rich in flavor with fall-off-the-bone chicken. The meat, rice, and vegetable combination mean it is a well-rounded meal in one pot. If you really want a little more, serve with a fresh bread roll.
The chicken is initially browned before being returned to the pot on the rice to finish being cooked.
The chicken casserole can be served straight out of the Dutch oven, garnish with parsley.
The chicken and rice makes a tasty and rounded one pot meal.
The chicken pieces are seasoned with salt and pepper befor being fried to a rich brown.
The chicken and rice pair together really well. It is hard to tell that they were cooked in the same Dutch oven.
Dutch ovens are the ideal tool for one pot meals while camping! This chicken rice flavored with tomatoes and curry is a great example.
One Pot Chicken Rice Recipe
One pot meals are perfect for the outdoors. This meal contains chiken, rice, tomato and a lot of flavor.
Preparation 40 minutes
Cook 45 minutes
Ready in 1 hour 25 minutes
Servings 8
Ingredients
Fried Chicken
- 8 skin-on chicken thighs
- 8 chicken drumsticks
- 3 teaspoons salt
- 1 teaspoon pepper
- 6 tablespoons vegetable oil
Curried Rice
- 1 large shallot chopped
- 1 cup bell pepper red or green, diced
- 1 cup celery chopped
- 4 cloves garlic minced
- 2 ½ cups long grain rice
- 4 tablespoons packed brown sugar
- 3 teaspoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
- 6 cups chicken broth
- 1 cup golden raisins
- 1 teaspoons kosha salt
- 1 teaspoons black pepper
- 2 (14.5 oz) cans diced tomatoes drained
- 4 teaspoons distilled white vinegar
To Serve
- 2 tablespoons chopped pecans toasted
- 1 sprig fresh parsley chopped
Equipment
- 1 14 inch Dutch oven
Directions
Fried Chicken
- Dry chicken pieces and sprinkle with salt and pepper.
- Heat oil in a 14-inch Dutch oven, or one large enough to fit your ingredients.
- Add the chicken and cook until browned., approximately 8 minutes: 2 batches might be necessary. Remove chicken
Curried Rice
- In the same Dutch oven saute shallots, bell pepper, and celery. Cook until lightly browned.
- Add to the sauteed vegetables the garlic, then cook for 1 minute before adding rice, brown sugar, curry powder, ginger, paprika, and pepper flakes.
- Stir in broth, raisins, and remaining salt and pepper.
- Nestle the chicken into rice and bring it to a boil. Cover, and bake using enough coals on top and bottom to reach 350 degrees.
- Bake until the thickest part of the thigh reaches 165 degrees F, approximately 45 minutes.
- Remove the chicken from the Dutch oven then add tomatoes and vinegar to the rice mixture.
To Serve
- Arrange chicken on top of the rice and add parsley and pecan garnish.
Nutritional Information
Calories: 873kcalCarbohydrates: 75gProtein: 44gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 215mgSodium: 2996mgPotassium: 966mgFiber: 4gSugar: 20gVitamin A: 1054IUVitamin C: 32mgCalcium: 100mgIron: 4mg
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