Baked Chicken & Beer Rice in a Camp Cast Iron Dutch Oven
Loaded with goodness, this easy-to-create recipe is definitely a go to when I need to feed the family at camp. We'll be using our 12 Inch Camp Cast Iron Dutch Oven and creating this recipe using either Chicken Breasts, Skinless and Boneless Chicken Thighs, or Skin-On and Bone-In Chicken Thighs.
If you don't want to use beer in this recipe, chicken broth is a great substitute.
There is a printable recipe on the website recipe article:
Referenced in the Video: beerandiron.com/baked-chicken...
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Lodge 10" Camp Cast Iron Dutch Oven / 4 Quarts: amzn.to/3PEnWZV
Needle Tenderizer: amzn.to/3Rptdpn
Kitchen Meat Mallet: amzn.to/3RlSEIn
Thank you for mentioning the pre-prepare at home step. I feel it’s the most important & frequently overlooked part. Allows for less packing & prepping at camp and less/easier clean up at camp. More time for “simmering & scenery” which is a great term & the whole point. 😁
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!
I wonder if this would work for another meat like turkey.... anyways great video with detailed instructions and good editing. Hope more people will see quality content like this and wish you luck on your youtube channel!!
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
Fantastic recipe, looks absolutely delicious 👍😋
It’s definitely a keeper!! Thanks friend for the comment and motivation!
Nice cook. Sounds delicious. I'm hoping I can find the recipe, cups I'm not real teckie smart. Thanks for the informative video. 😊
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.
Great video & great channel!
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'.
That looks amazing! We're going camping this coming weekend and this might just make it on to the menu! Thanks!!!
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!
Enjoyed your video! That looks real good..I've got to try that! Could this also be cooked in a 10 inch deep dutch oven?
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: kzhead.info/sun/eb2Tk7myhKGHYI0/bejne.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]).
HOW LONG TO BAKE SIR
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.