This video was shot after a long day of moving campsites, getting set up, hiking, and getting back to the campsite. I needed something super easy with minimal work. In the middle of cooking it began to rain, so I moved it under the awning and used coals in the tabletop grill to cook over. The reveal isn’t quite as great as some videos, but the flavor was! Campfire Chicken and Rice Recipe Ingredients: • 4-6 bone-in, skin-on chicken thighs (you can use boneless if preferred) • 1 1/2 cups long-grain organic white rice • 1 medium onion, diced • 2 cloves garlic, minced • 1 bell pepper, diced (optional) • 2 cups chicken broth • 1 cup water • 1 cup frozen peas or mixed vegetables (optional) • 1 tsp paprika • 1 tsp dried thyme (or rosemary) • Salt and pepper to taste • 2 tbsp olive oil or butter • Fresh parsley for garnish (optional) Instructions: 1. Prepare the Campfire: • Build a campfire and let it burn down to a good bed of hot coals. You want to have some active coals ready for cooking. You can use a grate to control the heat or set the Dutch oven directly over the coals. 2. Sear the Chicken: • Place the Dutch oven over the coals and let it heat up for a few minutes. Add the olive oil or butter to the pot. • Season the chicken thighs with salt, pepper, and paprika. • Once the oil is hot, sear the chicken thighs, skin side down, until they are golden brown and crispy, about 5-7 minutes per side. You may need to do this in batches, depending on the size of your Dutch oven. • Remove the chicken and set aside. 3. Cook the Vegetables: • In the same Dutch oven, add the diced onion, garlic, and bell pepper (if using). Sauté for 4-5 minutes until the onion is translucent and the vegetables are slightly softened. • Be careful not to let the garlic burn; adjust the coals if necessary. 4. Add Rice and Liquid: • Stir the rice into the vegetable mixture, allowing it to toast for a minute or two. • Pour in the chicken broth and water, then stir in the thyme, salt, and pepper to taste. 5. Return the Chicken: • Place the seared chicken thighs back into the Dutch oven, skin side up, on top of the rice. The chicken should be partially submerged in the liquid. • If you’re adding frozen peas or other vegetables, add them in now, spreading them over the top of the rice. 6. Cook Over the Coals: • Cover the Dutch oven with its lid. Arrange some hot coals on top of the lid for even heat distribution. Let the chicken and rice cook for about 25-30 minutes, or until the rice has absorbed the liquid and the chicken is cooked through (internal temperature of 165°F/74°C). • Check periodically, adding or removing coals as needed to maintain steady heat. 7. Rest and Serve: • Once the chicken is fully cooked and the rice is tender, remove the Dutch oven from the coals. Let the dish sit for a few minutes before serving. • Garnish with fresh parsley if desired, and enjoy! This Chicken and Rice recipe is perfect for a hearty, satisfying meal around the campfire. Adjust the seasoning and vegetables to your taste, and enjoy the warm flavors in the great outdoors! #camping #campfire #campfirecooking #outdoorcooking #outdoors #recipe #dutchoven #RVLiving #outdoorliving #offgrid #comfortfood #glutenfree #cleaneating #wholefoods #dinner #getoutside #backtobasics #outdoorfamily