Easy recipes are my jam, especially when there’s no electricity, it’s been raining for 48 hours straight, and I can convince someone else to cook them. This recipe is modified from one we found in a book Cody has called Camp Dutch Oven Cooking 101. We made a couple of changes to bump the taste profile. You can also make this in the oven at home, and I promise you’ll want to.

Cody’s got this stellar Lodge Cast Iron Dutch Oven that he uses at camp fairly often. Take care of these babies the right way and they can be family heirlooms. We lined it with foil for this recipe since we have no running water out there and helping the heat transfer from the coals is never a bad idea.

Prep is super simple. Dump in the rice, soup, broth, and water, stir until mostly combined, put the chicken on top, sprinkle the Johnny’s on, cover with the lid, and cook!

Red hot coals on the lid of a Dutch Oven outdoors
14 coals on top, 7 underneath.

You can check it about halfway through (it’s much easier with this lid lifter), and rotate the coals depending on the weather, but that’s it!

It looks like this when it’s done. Just needs a quick stir to fluff the rice.

You end up with fall-off-the-bone chicken and tasty, zippy rice in a little over an hour. Major comfort food, especially when it’s chilly.

*Post-Script. For full disclosure, we were so damn hungry the first time we made this at camp, we forgot to take photos of the finished product. It was also wicked dark. We made the recipe again at home for photos and Cody insisted on doing it with coals for recipe integrity. He nearly got us kicked out of our fancy apartment complex heating coals in the parking lot. He’s so #OfftheRails. So, should you be unable to create open flames in your homeplace, prep as described and heat in the oven at 350° for about an hour.


Camp Chicken & Saffron Rice

A quick, easy Dutch oven recipe for cozy chicken and rice kicked up with a little saffron rice and seasoning. Great for camping, hunting, or anywhere you can find hot coals and a Dutch oven.

  • Author: Cody & Morgan
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4


1 cup Saffron Rice

1 pound chicken (we use thighs and legs. A little more than a pound is fine)

16 ounces chicken broth

1 can cream of mushroom soup

1 can water

1 can mushroom pieces and stems or fresh mushrooms (if desired)


Pour rice into foil lined Dutch oven.

Add broth, cream of mushroom soup, and 1 can (using the cream of mushroom can) of water. Stir. Add mushrooms if desired.

Place chicken on top of rice and sprinkle the entire mixture liberally with Johnny’s Seasoning Salt.

Cover with lid. Place oven on 7 hot coals and place 14 hot coals on top of lid. Cook for at least one hour, stirring once at the halfway point if you wish.