Campfire Recipe: Easy Rice and Orange Chicken

Nothing beats a quick and hardy meal when you are camping. For some this may sound like an impossible feat but……….it really is not with a few skills. First, combine instant food with homemade dishes to save time. The instant food does not take away from the quality of the dish. Second, consider the concept of cooking once eating twice. In this case, I am referring to the chicken, which could have been cooked at home or the night before over the campfire. Third, when possible use fresh produce but do not forget those leftover vegetables. They could have very easily been used in this dish with little substitution of other ingredients. Finally, the same leftover concept can also be applied with the chicken ingredient. Believe it or not, I have used leftover turkey in place of the chicken and even created my own version of jambalaya when I combined leftover sausage from breakfast, chicken from lunch and added some fish while I was cooking the dish for dinner.

Campfire Recipe:  Easy Rice and Orange Chicken


Spray or liquid oil

1 2/3 cup of thinly sliced carrots

¼ cup of butter

¼ cup of chopped onion

1 cup of orange juice, fresh or bottle

1 cup of water

2 Tablespoons of granulated sugar


1 teaspoon grated orange zest

¼ to ½ teaspoon poultry seasoning

1/8 teaspoon of black pepper

2 cups of diced chicken

1 ½ cup of instant rice



  1. To prepare the coals, build a fire.
  2. Using a 10 inch Dutch oven, lightly grease the inside with liquid or spray oil.
  3. Put grilling rack on top of fire.
  4. Place the 10 inch Dutch oven on the grilling rack. Add the butter and stir until melted.
  5. Add the carrots and onion to the Dutch oven. Cook until the carrots begin to become soft and the onions are translucent.
  6. Put the orange juice, water, and sugar in the Dutch oven. Add salt to your taste. If using fresh oranges, zest your own peel. If not, add the dried zest, poultry seasoning, and black pepper.
  7. Place the lid on the 10 inch Dutch oven.
  8. Remove the grilling rack and place the Dutch oven in the coals.
  9. Cover the lid with coals. Bring the liquid to a boil.
  10. Once this has happened, add the diced chicken and instant rice.
  11. Put the lid back on and cover with hot coals. Continue to cook for 10 to 15 minutes or until the liquid has been absorbed.