Baked Chicken & Beer Rice in a Camp Cast Iron Dutch Oven 

This is a very good recipe to create. Easy. Delicious. It’s a go-to for me, sure ‘nuf. Would love to hear how your meal turns out.

Absolutely. I do a lot of pre-preparing at home. It keeps me organized and keep me from fumbling around at camp. There are times where I prepare everything in camp too. Somethings like potatoes and onions I'll prep right in camp. But, for brining, tenderizing, measuring specific ingredients...pre-prepare is the way to go. "Simmering and Scenery" you got it!

Amen! A seasoned camping trick is to food prep!

WELCOME to the tribe friend! Welcome!!

Yes. Turkey will do perfect here...absolutely perfect. I'd even go as far to say that some pork loin may to well here too. -- Thanks so much for the comment and the motivation. I do need a little luck with my little channel. My goal is one video every other week...but this winter was sorta lacking...WELCOME SPRING!!

@@beerandiron haha thanks for the reply and your recommendation. looking forward to seeing more of your videos this spring

beerandiron.com/baked-chicken-beer-rice-recipe-in-a-camp-cast-iron-dutch-oven/

If you have trouble printing the recipe, you let me know and I’ll get you a copy. No worries.

Yes. Absolutely. A 10 Inch / 5 Quart (deep) vs a 12 Inch / 6 Quart (regular) Cast Iron Camp Dutch Oven. It should work. Possible caveats: you may not be able to fit as many pieces of chicken. You may not have to reduce the amount of rice and other ingredients but it may be something to consider. And remember to use less briquettes when baking the meal. I made this in a 10-inch once on a bicycle: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FYZcUzMoQ-U.htmlsi=UMT31jdOnnj-ThwX (to jump to the cooking part, go to time spot 25:30 [PS: the recipe is a little different but I usually modify when hauling cast iron on a bicycle]).

It’s definitely a keeper!! Thanks friend for the comment and motivation!

Hey there! Thank you for the comment and the motivation! Gonna keep on keeping on and will see how the channel turns out. Slow goin'. I think I need to do more cookin' and less eatin'.

It’s a filler-upper for sure. It’s gonna be delicious! We’re headed out this weekend too. I love this time of year; camping seems easier for some reason. Enjoy!

@@beerandiron The cooler temps are definitely our faves for camping!

LOL. There are defiantly some IPA with an IBU that is off the chart that's for sure.

Very tricky question. First of all, a good guideline is about 25-35 minutes. BUT…there are many things to consider. Boneless or bone-in? How thick are the chicken thighs (or other cuts)? Then the question of Dutch Oven temperature varies depending on so many things and, of course, temperature influences cook time. There are a few suggestions to make sure your meat is fully cooked. I usually watch the rice. It gives me a good idea about when the chicken should be done. After all, you don’t want to eat this dish with crunchy rice. So, start with the rice as a timer. Once the rice is done, check the doneness of the chicken. If the chicken juices run clear and there is no pink (especially at the bone), then the chicken is done. Remember: chicken is safe to eat at 165°F − 74°C. I appreciate your question…very much so…the question of “how long” gets a “variable” answer…this question is almost needing a whole video to answer. Short answer: watch the rice first as your “timer.” When the rice is done, check the chicken. After all, cooked chicken with undercooked rice is a no-go. And, undercooked chicken with done rice is definitely a no-go. If you have more questions, feel free to ask.