Tag: chicken

Highfalutin Cordon Bleu Meatloaf Baked in a Camp Cast Iron Dutch Oven

Highfalutin Cordon Bleu Meatloaf Baked in a Camp Cast Iron Dutch Oven

An easy, stack-and-bake, Cordon Bleu Meatloaf Recipe Baked in a Camp Cast Iron Dutch Oven

Chicken Marbella Recipe – Cooked in a Camp Cast Iron Dutch Oven

Chicken Marbella Recipe – Cooked in a Camp Cast Iron Dutch Oven

Easiest pack-up-and-go recipes. A deep, dark chicken recipe with prunes, capers, and olives in a nice beer marinade.

Tenderize, Beer-Brine, and Cook the Easiest and Best Tasting Chicken Breast

Tenderize, Beer-Brine, and Cook the Easiest and Best Tasting Chicken Breast

This guide on how to prepare chicken breast will take you from package to plate. There are no rules here and any part of this guide could be used in creating other recipes. Often, we will tenderize, brine, and prepare the chicken for other recipes than those that call for whole chicken breasts.

Sometimes we will cut up the chicken for soups, stews, and even Chicken Satay and kabobs.

My goal with this recipe is to both offer a complete guide as well as be a resource for many other recipes that use chicken breast meat as an ingredient. Each step of this recipe can be considered a stand-alone section.

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PART 1 – HOW TO TENDERIZE THE CHICKEN BREAST

You will need three things here (affiliate links):

  1. Cutting Board: https://amzn.to/3u7rUCp
  2. Needle Tenderizer: https://amzn.to/3ueg619
  3. Tenderizing Mallet: https://amzn.to/3vU1HI0

I use red cutting boards for meats. The cutting board will take a lot of abuse during this process. You will want one that SITS FLAT AGAINST THE COUNTERTOP. Some have little legs or elevations to them. The pounding will cause them to bounce.

The needle tenderizer should have a “springboard.” The one in the link above has a round disk that is spring activated. When the needles penetrate the meat, the little springboard “pushes” the meat back as you pull the needle tenderizer back from the meat. Even with the little springboard, the meat will want to stick to the device. Needle tenderizers without that little springboard are frustrating to use. Period.

The tenderizing mallet is used to “flatten” or “spread out” the chicken meat. I don’t use plastic wrap for this process. Many people do and that’s A-OK. This is not a debate-like issue; it’s just a preference.

Why Tenderize?

My grandfather, Pops as we all called him, would ask questions like, “Good morning Sulae! How’d that bed sleep?” Or daddy would get a new car, “Hey! That’s a fancy car! How’s it drive?” And, at dinner and on my sixth serving of bar-b-que ribs, “Hey Sulae! How’s them ribs eatin’?”

We all know the problem with plan old chicken breast: It don’t “eat good”…not at all. But, we also all know that it seems to be the most sought after pieces of the bunch that can be pulled from that bird. For me? I prefer chicken thighs…and as things go…my wife and son don’t care for the dark meat. Chicken breast and chicken thighs are both chicken, but they have different chicken “flavors” and textures. Chicken thighs are just easier to eat…plain and simple. I want my chicken breast to be as easy to eat as chicken thighs.

Tenderizing the chicken breast meat is the solution.

I’ve seen stores sell thin-sliced chicken breast meat and folks thin-slice the chicken at home. Thin-slicing does help create a piece of meat that will more evenly cook…but will still be tough.

Bottom line: Tenderizing the chicken breast before cooking is the way to go. It’s an extra step but really doesn’t take that long. The meal will be more enjoyable and the leftovers won’t be neglected to the point of spoiling and being tossed.

PART 2– HOW TO BEER-BRINE CHICKEN BREAST

Equipment you will need for this part (affiliate links):

  1. Large Bowl
  2. Zipper Bags (2.5-Gallon Size: https://amzn.to/498YEtD)
  3. Measuring Spoon
  4. Drying Rack (https://amzn.to/3OjNz0W) or Tray (https://amzn.to/3vWR6fy)
  5. Paper towels

Remember this ratio: 12:1. For every 12-ounces of beer, you will add 1-Tablespoon of salt. Believe it or not…SALT IS MORE IMPORTAINT THAN THE BEER.

I am a registered nurse…imagine that! And, I know that there is a “low sodium” movement. I’m okay with that…only…I don’t really watch my sodium all that much. I watch the 1000 other things that I feel are a real problem. Regardless of whatever we all think about salt, it’s salt that makes a brine a brine. You will need the salt to make the brine “work.”

With that being said, if you are looking to reduce your salt intake, then forego the brining. I suggest you tenderize and then cook your chicken.

YOUR CHICKEN WILL NOT TASTE AS SALTY AS THE BRINE.

I cannot taste “salty” for you. What do I mean? Salt tastes salty…but how salty something is depends in the one tasting the meal. Two people can sit down to have a meal. One may add salt feeling the meal is not salty enough. Another may not enjoy the same meal because he or she feels the meal is too salty.

For me…subjectively…this twelve to one (12:1) beer to salt ratio is perfect. The ONE HOUR limit I put on my time-in-the-brine is perfect as well. I’ll brine my tenderized chicken breast meat for only ONE HOUR and then pat dry the chicken breasts before storing or cooking.

In-The-Brine-Time

Normally, you’d brine a piece of meat for hours or days. This chicken meat has been tenderized and has been “opened up” to receive that brine more readily. If the chicken sits too long in the brine, it usually becomes too salty…for me.

If you are worried about too much salt or over-salting / over-brining the chicken breast for your and your family’s subjective taste preferences, consider a trial run using only two chicken breasts. I know. I know. If it comes out too salty or under-salted, the two chicken breasts may be ruined and wasted. Then again…so goes trying new recipes…I know I’ve been disappointed by the ingredients another person’s recipe called for. And the good news: When I modified that recipe, it worked perfectly. Same goes with this one.

If you are preparing this recipe for the first time: DON’T try it with a bunch of chicken; start with two or four chicken breasts and TRY IT FIRST to make sure you have your in-the-brine-time where you want it.

PART 3 – HOW TO COOK THE CHICKEN BREAST

FYI: You can forego the searing in oil and go straight to the oven as a bake…I’ll explain…

I am a proponent of Maillard Reaction. Cooking is chemistry…plain and simple…our kitchens are our in-house chemistry laboratory (and some of y’all are mad scientists). The Maillard Reaction happens when we sear our meat. A “chemical reaction” occurs “between amino acids and reducing sugars to create melanoidins.” Well, that’s what Wickipedia says anyway (https://en.wikipedia.org/wiki/Maillard_reaction). I just know that whatever happens during pan searing or pan sautéing results in the food tasting more delicious (it’s why toasted bread tastes better than a plain-from-the-wrapper slice does).

I use oil to pan sear the chicken first. Then, after the chicken is toasted up really well, I finish the chicken in the oven on a grill pan. This allows for the excess broth AND oil to drain away from the chicken…and we don’t use too much oil either…about a tablespoon per chicken breast.

Too Much Oil! In the video, I inadvertently added too much oil for those first two chicken breasts and it seemed like they were being fried more than being pan seared. It’s okay to pour some of the oil off if you’ve added too much.

Too Little Oil! Too little oil causes problems too. The pan will dry out and the chicken will just burn.

This is why we pat dry and sear the chicken in batches.

Cast iron is the cookware of choice to get the Maillard Reaction…heck…it’s just the cookware of choice, right! To get that nice, seared crust, the meat’s immediate surface area must reach about 300°F / 148-150°C. That means the cast iron must be hotter than that to get the meat’s surface that temperature.

Now, meat will not sear if there is moisture at the surface. We need to sear the meat at a very hot temperature to keep the broth from flowing resulting in boiled meat.

Water boils at 212°F / 100°C. If water or the moisture from the chicken is bubbling around the surface of that chicken, then it’ll work like a radiator in the car. It’ll keep the chicken’s surface area at 212°F / 100°C and you’ll not reach the required 300°F / 150°C for the Maillard Reaction to occur.

This is the reason we pat-dry the chicken after brining the chicken and why we “flour” our chicken before we start cooking it. We dust the chicken with flour before we add it to that pan. We want the moisture in the chicken and not at the surface of the chicken (there’s a “but” in there I’ll cover later).

Will the chicken meat absorb some of the oil?

“Heck yeah!” – Napoleon Dynamite

If you are looking for chicken breast without oil, then “heck yeah,” there too! Just forego the pan searing and bake the chicken. Will the baked chicken taste as good as pan seared chicken that has been finished in the oven? The simple answer is, “No.” But, will it taste good? Again…“Heck yeah!”

Sauté / sear your chicken in batches. WHY? There is an eternal battle that has always existed between cast iron and the food. The hot cast iron tries to heat the food and the cooler food tries to cool the cast iron. It’s like warm water from the faucet; there’s no “warm” water coming from the hot water tank…it’s either hot or cold water. The two waters “mix” to create “warm” water. Too many chicken breasts in a single cast iron skillet or pot will cool the pot rather than the pot heating the chicken. The broth will flow and the chicken will boil.

How many chicken breasts can you sauté/sear at a time. Here’s my suggestion:

10.25-inch Skillet: 1-2 chicken breasts

12-inch Skillet: 2-3 chicken breasts

15-inch Skillet: 3-4 chicken breasts

I have a 17-inch skillet. The problem then becomes the size of your burner on the stove. The center of that very large skillet will be the area that’s the hottest. You may could fit 4-5 chicken breasts in that large 17-inch-er, but you’ll not get that sear you’re looking for.

Considering Camp Cast Iron Dutch Ovens:

Take the diameter of your oven and multiply that by two. That number tells you how many charcoal briquettes to place under your Dutch oven. I often will even add more than that number.

10-inch Camp Dutch Oven: 1-2 chicken breasts

12- inch Camp Dutch Oven: 2-3 chicken breasts

14-inch Camp Dutch Oven: 3-4 chicken breasts

16-inch Camp Dutch Oven: 3-5 chicken breasts (maybe)

Ready to Cook

Cooking Instructions:

Step 1: Add 1 cup of flour (white, wheat, almond, or your choice) to a large bowl.

Step 2: Add 1 tablespoon of oil for every 1 chicken breast you are going to add to that skillet at that time. Don’t consider all the chicken breasts batches you are planning. Only add 1 tablespoon to the skillet per chicken breast you are planning to sear per batch.

Step 3: Place a grill/griddle pan in the oven with the grill side up. Set the oven to 350°F /175°C.

Step 4: Bring that oil in the skillet to the smoke point. VERY HOT.

Step 5: While the oil is heating up, place the pat-dried chicken breast into the bowl of flour and dust both sides. Give them a dusting…no crusting.

Step 6: Add the appropriate number of chicken breasts to the skillet and let the meat sear on one side. You will start to see the chicken meat develop a “halo” of white-ish, cooked meat around the edges.

Step 7: Flip the chicken breast over and sear the other side.

Step 8: While the chicken is searing on the second side, prep the next batch of chicken breast in the flour.

Step 9: Transfer the seared, yet still under-cooked chicken breast to the grill side of the grill/griddle pan that is in the oven. You’ll hear a bit of a sizzle…Perfect!

Step 10: Start the next batch of chicken breasts and continue searing your largest pieces first with the smaller pieces going in last.

Step 11: After the last piece of chicken is in the oven, cook the chicken to an internal temperature of 165°F / 73-75°C. I use a wired/wireless thermometer. When I pull the chicken out of the oven, I check each piece with an instant-read thermometer. Here are a couple of (affiliate) links to the ones I use:

ThermoPro TP07 Wireless Meat Thermometer: https://amzn.to/3OkKYUA

ThermoPro TP19H Digital Meat Thermometer: https://amzn.to/42iV4Ls

My advice: Watch the prices! I’ve bought the TP07 in November 2023 for $23.99. They are running (01/28/2024) $51.88 (USA). The same brand has a 2-temp and 4-temp options that are cheaper than this one.

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EXTRA! EXTRA! EXTRA!

Sometimes I will make a dish that requires the whole chicken breast meat and add it to the dish before I place it in the oven. The chicken will finish cooking along with the rest of the recipe.

I do hope you learned something today. I have a few other recipes and videos that are related to this one:

https://beerandiron.com/beer-brined-chicken-piccata-beer-and-lemon-sauce/

https://beerandiron.com/basic-beer-brine-template-recipe/

https://beerandiron.com/how-to-beer-brine-whole-chicken/

https://beerandiron.com/beer-brined-coconut-kale-chicken/

https://beerandiron.com/cantina-jack-chicken-recipe-in-a-camp-cast-iron-dutch-oven/

Thanks for visiting Beer and Iron. You all keep on enjoying your frosted glasses of that fermented barley pop and cooking on those cast iron beauties.

We’ll see y’all next time!

Cheesy White Chicken Chili Low-and-Slow in a Cast Iron Dutch Oven Recipe

Cheesy White Chicken Chili Low-and-Slow in a Cast Iron Dutch Oven Recipe

Cheese, chicken, and beans. A White Chili Recipe Baked Low-and-Slow in a Cast Iron Dutch Oven for a meal that will taste like you’ve been cooking all day long.

Cantina Jack Chicken Recipe in a Cast Iron Camp Dutch Oven

Cantina Jack Chicken Recipe in a Cast Iron Camp Dutch Oven

Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.

Baked Chicken and Beer Rice Recipe in a Camp Cast Iron Dutch Oven

Baked Chicken and Beer Rice Recipe in a Camp Cast Iron Dutch Oven

Baked Chicken And Beer Rice Recipe in a Camp Cast Iron Dutch Oven

This recipe calls for a 12-inch cast iron camp Dutch oven. We will start off frying and end up baking this dish. To learn more about how to heat the camp cast iron Dutch oven, follow this link: https://beerandiron.com/2023/04/how-to-heat-camp-cast-iron-dutch-oven

You’ll be glad you did. OHHH…and there’s a video too…

This recipe can be prepared with either chicken breast meat or chicken thigh meat. I am going to present the simple recipe first. Then, farther down the article, I will go into detail. 

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For this recipe, I am using the 12-inch camp cast iron Dutch oven. We use a second 10-inch camp cast iron Dutch oven as a “warming pot” while we are searing the chicken. A second 12-inch camp cast iron Dutch oven works just as well. 

Supplies You May Need (Affiliate Links)

  1. 12” Cast Iron Dutch oven (can use any size; just reduce to match your Dutch oven size)
  2. 10” or a 12” Cast Iron Dutch Oven – To be used as a warming pot for the chicken after it has been seared to golden brown. This is optional but suggested. 
  3. Tongs to move the hot briquettes about
  4. Charcoal Chimney
  5. Lid Stand
  6. Lid Lifter
  7. Leather Gloves
  8. Knife and Cutting Board or Tray for the Fireside preps
  9. Tongs for cooking the chicken
  10. Wooden stir spoon
  11. Can opener – for all that is holy and good…don’t forget the can opener (we keep one on the key ring).

6-8 pieces of chicken

Oil (enough to pan fry/sear the chicken)

1 Green Bell Pepper; Chopped

3 Stalks Celery; Diced

1 Onion; Chopped

3-6 Cloves of Garlic; Minced

2 Cups White Rice 

10 Ounce Can Cream of Mushroom Soup

10 Ounce Can Cream of Chicken Soup 

8 Ounces / 1 Cup of Sour Cream 

1+ Tablespoons  Worcestershire Sauce

2 Cans / Bottles of Beer (Enough for 20-24 Ounces)

1 Tablespoon Poultry Seasoning (or more)

2-3 Tablespoons of Cornstarch (or more)

(Salt and) Pepper to Taste

Chef Tip #1: We are going to cook the entire recipe in one 12-inch cast iron camp Dutch oven. However, I suggest you have TWO 12-inch cast iron camp Dutch ovens at the ready (or one 12-inch and a 10-inch). We will first sear and brown our chicken; the chicken will be hot but not fully cooked when we get to the “sauté the vegetables” step. So, what do we do with the chicken while we are sautéing the vegetables? I suggest you have a 2nd camp cast iron Dutch oven “near” the heat but not over or on the heat. This way the chicken can stay warm while we sauté the vegetables.

Note on the “prepared chicken:” I always brine my chicken in a beer and salt brine. If I am using chicken breast, I first tenderize the chicken breast meat and then brine for one hour before packing the chicken breast meat to camp. If I am using chicken thighs, I brine the thighs for about 3 hours before packing for camp. And, I usually brine at room temperature and refrigerate after I have removed the chicken from the brine.

Ready to Cook

Step 1: Preheat your 12-inch cast iron camp Dutch oven over 30-40 charcoal briquettes (or equivalent heat source). Keep a 2nd Dutch oven nearby (not on or over the heat but near the heat) as a warming pot (optional).

Step 2: Add just enough oil to coat the bottom of the Dutch oven. 

Step 3: Gather all your prepared ingredients and perform any fireside preparations. Set out your 6-8 pieces of prepared chicken on a cutting board or other surface and season with poultry seasoning first, then do a light dusting of cornstarch.

Step 4: Once the oil in the cast iron Dutch oven is hot and fry-ready (you’ll see wisps of smoke rising from the surface), pan fry 3-4 pieces at a time until golden brown on both sides. They do NOT have to be fully cooked at this point (better to remain a little raw). Store the pan-fried chicken in a separate Dutch oven to keep warm. 

Chef Tip #2: Is your chicken searing with as much “enthusiasm” as your first batch? If you feel you may not have enough heat for sautéing the onions and garlic, set another batch of briquettes to fire to finish searing the chicken and sautéing the vegetables. 

Chef Tip #3: Keep this in mind when adding chicken: the pot and oil are very hot, adding the chicken will cool it down; it’s an expectation. It’s supposed to do that. If you add too much chicken at one time, it will cool that pot too much and you will not get that good, golden sear. Take your time here. You can really add a lot of heat to the bottom of that camp cast iron Dutch oven. Really, really hot!

Chef Tip #4: When changing cooking types like we are here from frying to baking, start with a new, freshly prepared batch of briquettes for the next cooking type like when we start baking this dish.

Step 5: We are about to start baking and need to have a full, fresh set of charcoal briquettes ready. Start a new batch of charcoal briquettes for baking. Set 24 – 26 briquettes in the charcoal chimney and get them fired up.

Step 6: Remove any excess oil from the Dutch oven (a paper towel does quick work of this…don’t wipe…just pat the excess oil from the pan) and leave enough oil to sauté the onions and garlic. Add the onions and garlic to the pot and sauté until translucent(ish).

Chef Tip #5: Save that oily paper towel; it makes a great fire starter.

Step 7: Add your chopped green bell pepper, diced celery, and rice. Stir it all about for a few minutes to sauté and deglaze that pot.

Step 8: Add the can of Cream of Mushroom Soup, the can of Cream of Chicken Soup. Fill both cans with beer (20 ounces of beer) and pour the beer in the pot. Then, add the Sour Cream and a tablespoon of Worcestershire Sauce. 

NOTE: You can just add all 24 ounces of beer.

Chef Tip #6: If you are struggling with your rice’s “doneness,” you may have not added enough liquid to the pot in the first place. This often happens when you are “measuring” the beer in the empty cream of chicken soup can. WATCH THE HEAD (foam)! Make sure you are adding TWO FULL cans of beer and not a can of beer with a head on it.

Step 9: Make sure all the ingredients except for the chicken are thoroughly blended. Then taste for saltiness. Add salt and pepper only if you need to. Your chicken has been brined and should be perfectly salty. Take a taste of the mixture in the pot and add salt and pepper as you enjoy a dish to taste. You may need to add some pepper but the soups that you added may have enough salt to “carry” this recipe.

Step 10: If you added salt and/or pepper, thoroughly blend the mixture again. Make sure there are no grains of rice stuck to the sides of the Dutch oven. Any grains of rice outside the liquid will not cook. Level off all the ingredients in the pot at this point.

Step 11: Add the chicken to the top and let the chicken rest on the top of the mixture. If, while sitting in the warming pot, any broth was created by the “waiting” chicken (the container or the Dutch oven you held the chicken in), pour that into the pot with the chicken and rice; just pour it in on the top; don’t worry about mixing it in.

Step 12: Place the Dutch oven lid on the pot. Start with a fresh set of 24 charcoal briquettes. Arrange them for baking. Place 8 briquettes under the oven and 16 on the lid. Turn the pot and then the lid every 10 minutes.

Step 13: Let the recipe cook until the chicken is 165°F / 75°C and the rice is completely cooked. If the rice is going to be underdone, it will be the rice closest to the top. Add beer and keep cooking if the rice needs more time.

Chef Tip #7: Cooking rice in a camp cast iron Dutch oven is kinda tricky. Noodles are as well. Here’s my suggestion for this recipe: When the chicken is almost done (around 135°F − 57°C or so), open the lid and remove some of the rice at the very top. Is the rice done? Yes? Perfect! Then let the chicken continue to cook to 165°F / 75°C. If not, add a bit of beer, broth, or water to the pot…just a bit…and then check again when the chicken reaches 165°F / 75°C. Yes? Perfect! But, what if not? Then, add a bit more liquid and remove the heat from the top of the Dutch oven. Leave the heat on the bottom. Keep checking until the rice is done.

NOTE: Only add liquid if the rice is not done AND the mixture has dried.

Step 14: Remove the pot from the heat and serve the chicken and rice hot straight from the camp cast iron Dutch oven.

The Details

Now you know how to cook this recipe, but I am sure there are some questions. The rest of this article will answer those questions. And, if not, feel free to send me a message / email and we’ll get that answer over to you lickety-split. 

You can use either chicken breast or chicken thighs with this recipe.

 

Chicken Breast

You will need 3-4 chicken breasts that we will cut in half after we tenderize and brine the chicken.

First and foremost, you’ll do well by first tenderizing and then brining your chicken breasts at home and in preparation for this recipe. Yes, you can have the chicken straight from the package in camp and it will work A-OK. But, I will suggest…with a bit of encouragement mixed in there…that you tenderize and brine before heading out. Here are two links:

How to Tenderize Chicken Breast: https://beerandiron.com/2022/12/how-to-tenderize-chicken-breasts 

How to Brine using the cold method (NOTE: Only brine tenderized chicken breast for about 1 hour): https://beerandiron.com/2023/01/how-to-beer-brine-whole-chicken

Once your chicken breasts are tenderized and have been in the brine for about 1 hour, remove the chicken from the brine and pat dry with a paper towel.

Then, pour the brine out of the zipper bag and place a few dry paper towels in the same zipper bag. 

Cut the chicken breast perpendicular. You’ll have two about-equal sized pieces from each chicken breast that are around the size of the palm of your hand.

Place the 6-8 halves in the bag with the paper towels and zipper up the bags. Refrigerate until you are ready to create this recipe.

 

Chicken Thighs

This version is a bit easier to create. We’ll prepare 6-8 chicken thighs for this recipe.

We don’t tenderize our chicken thighs. Bone-in and Skin-on chicken thigh are my preference even over and beyond the chicken breast version. Brining is optional, but will definitely enhance the flavor of this recipe. 

Brine the chicken thighs. These chicken thighs are not tenderized and will do well in the brine for about 3-4 hours.

Remove the chicken thighs from the brine and onto a cutting board. Pat them dry with a few paper towels. Trim the excess fat and excess skin from each chicken thigh but leave most of the skin in place.

After pouring out the brine from the zipper bag, place a few paper towels in the bag and store the thighs in the bag and refrigerate until you are ready to cook.

 

Pre-Prepare the Remaining Ingredients

Now that we have either the chicken breast or the chicken thighs ready to go, let’s get the rest of the ingredients ready.

First, pre-prepare at home the following ingredients and store them in separate containers in the refrigerator or the ice chest until you are ready to cook. 

3-6 Cloves Garlic; Minced

1 Onion; Chopped

I suggest double-bagging the garlic and onions in the same container. 

1 Green Bell Pepper Chopped

3 Stalks Celery; Diced

Next, measure out 2 cups of white rice and store in a container to make ready for cooking time.

 

Gather together:

10 oz Can Cream of Mushroom Soup

10 oz Can Cream of Chicken Soup 

8 oz Container of Sour Cream 

Bottle of Worcestershire Sauce

2 12-ounce cans/bottles of beer (we’ll only really need about 20 ounces).

Some Poultry Seasoning (we’re going to need about a tablespoon).

Container of oil for pan frying the chicken.

Small container with about 2-3 tablespoons of cornstarch.

And, don’t forget to bring some salt and pepper.

 

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Baked Chicken & Beer Rice – Camp Cast Iron Dutch Oven

Use either Chicken Breast, Bone-in / Skin-on Chicken Thighs, or Skinless / Boneless Chicken Thighs…in a Camp Cast Iron Dutch Oven.
Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 8 Pieces Chicken – (6-8 Pieces of Chicken – Brined)
  • 1 Green Bell Pepper – (Chopped)
  • 3 Stalks of Celery – (Diced)
  • 1 Onion – (Chopped)
  • 3 Cloves of Garlic – (3-6 Cloves; Minced)
  • 2 Cups White Rice
  • 10 Ounces Cream of Mushroom Soup
  • 10 Ounces Cream of Chicken Soup
  • 8 Ounces Sour Cream
  • 24 Ounces Beer – (20-24 Ounces of Beer – Mild Lager)
  • 1 Tablespoon Poultry Seasoning – (1-Plus Tablespoons)
  • 3 Tablespoons Cornstarch – (3-Plus Tablespoons)
  • 1 Tablespoon Worcestershire Sauce – (1-Plus Tablespoons)
  • Salt and Pepper – (To Taste)

Instructions
 

  • Preheat your 12-inch cast iron camp Dutch oven over 30-40 charcoal briquettes (or equivalent heat source). Keep a 2nd Dutch oven nearby (not on or over the heat but near the heat) as a warming pot (optional).
  • Add just enough oil to coat the bottom of the Dutch oven.
  • Gather all your prepared ingredients and perform any fireside preparations. Set out your 6-8 pieces of prepared chicken on a cutting board or other surface and season with poultry seasoning first, then do a light dusting of cornstarch.
  • Once the oil in the cast iron Dutch oven is hot and fry-ready (you’ll see wisps of smoke rising from the surface), pan fry 3-4 pieces at a time until golden brown on both sides. They do NOT have to be fully cooked at this point (better to remain a little raw). Store the pan fried chicken in a separate Dutch oven to keep warm.
  • We are about to start baking and need to have a full, fresh set of charcoal briquettes ready. Start a new batch of charcoal briquettes for baking. Set 24 – 26 briquettes in the charcoal chimney and get them fired up.
  • Remove any excess oil from the Dutch oven (a paper towel does quick work of this…don’t wipe…just pat the excess oil from the pan) and leave enough oil to saute the onions and garlic. Add the onions and garlic to the pot and sauté until translucent(ish).
  • Add your chopped green bell pepper, diced celery, and rice. Stir it all about for a few minutes to sauté and deglaze that pot.
  • Add the can of Cream of Mushroom Soup, the can of Cream of Chicken Soup. Fill both cans with beer (20 ounces of beer) and pour the beer in the pot. Then, add the Sour Cream and a tablespoon of Worcestershire Sauce.
  • Make sure all the ingredients except for the chicken are thoroughly blended. Then taste for saltiness. Add salt and pepper only if you need to. Your chicken has been brined and should be perfectly salty. Take a taste of the mixture in the pot and add salt and pepper as you enjoy a dish to taste. You may need to add some pepper but the soups that you added may have enough salt to “carry” this recipe.
  • If you added salt and/or pepper, thoroughly blend the mixture again. Make sure there are no grains of rice stuck to the sides of the Dutch oven. Any grains of rice outside the liquid will not cook. Level off all the ingredients in the pot at this point.
  • Add the chicken to the top and let the chicken rest on the top of the mixture. If, while sitting in the warming pot, any broth was created by the “waiting” chicken (the container or the Dutch oven you held the chicken in, pour that into the pot with the chicken and rice; just pour it in on the top; don’t worry about mixing it in.
  • Place the Dutch oven lid on the pot. Start with a fresh set of 24 charcoal briquettes. Arrange them for baking. Place 8 briquettes under the oven and 16 on the lid. Turn the pot and then the lid every 10 minutes.
  • Let the recipe cook until the chicken is 165°F / 75°C and the rice is completely cooked. If the rice is going to be underdone, it will be the rice closest to the top. Add beer and keep cooking if the rice needs more time.
  • Remove the pot from the heat and serve the chicken and rice hot straight from the camp cast iron Dutch oven.

Notes

Chef Tip #1: We are going to cook the entire recipe in one 12-inch cast iron camp Dutch oven. However, I suggest you have TWO 12-inch cast iron camp Dutch ovens at the ready (or one 12-inch and a 10-inch). We will first sear and brown our chicken; the chicken will be hot but not fully cooked when we get to the “sauté the vegetables” step. So, what do we do with the chicken while we are sautéing the vegetables? I suggest you have a 2nd camp cast iron Dutch oven “near” the heat but not over or on the heat. This way the chicken can stay warm while we sauté the vegetables.
Note on the “prepared chicken:” I always brine my chicken in a beer and salt brine. If I am using chicken breast, I first tenderize the chicken breast meat and then brine for one hour before packing the chicken breast meat to camp. If I am using chicken thighs, I brine the thighs for about 3 hours before packing for camp. And, I usually brine at room temperature and refrigerate after I have removed the chicken from the brine.
Chef Tip #2: Is your chicken searing with as much “enthusiasm” as your first batch? If you feel you may not have enough heat for sautéing the onions and garlic, set another batch of briquettes to fire to finish searing the chicken and sautéing the vegetables. 
Chef Tip #3: Keep this in mind when adding chicken. The pot and oil are very hot, adding the chicken will cool it down; it’s an expectation. It’s supposed to do that. If you add too much chicken at one time, it will cool that pot too much and you will not get that good, golden sear. Take your time here. You can really add a lot of heat to the bottom of that camp cast iron Dutch oven. Really, really hot!
Chef Tip #4: When changing cooking types like we are here from frying to baking, start with a new, freshly prepared batch of briquettes for the next cooking type like when we start baking this dish.
Chef Tip #5: Save that oily paper towel; it makes a great fire starter.
Chef Tip #6: If you are struggling with your rice’s “doneness,” you may have not added enough liquid to the pot in the first place. This often happens when you are “measuring” the beer in the empty cream of chicken soup can. WATCH THE HEAD (foam)! Make sure you are adding TWO FULL cans of beer and not a can of beer with a head on it.
Chef Tip #7: Cooking rice in a camp cast iron Dutch oven is kinda tricky. Noodles are as well. Here’s my suggestion for this recipe: When the chicken is almost done (around 135°F − 57°C or so), open the lid and remove some of the rice at the very top. Is the rice done? Yes? Perfect! Then let the chicken continue to cook to 165°F / 75°C. If not, add a bit of beer, broth, or water to the pot…just a bit…and then check again when the chicken reaches 165°F / 75°C. Yes? Perfect! But, what if not? Then, add a bit more liquid and remove the heat from the top of the Dutch oven. Leave the heat on the bottom. Keep checking until the rice is done.
Keyword baked chicken, camp dutch oven, chicken, Chicken Breast, chicken thigh, Rice
Tried this recipe?Let us know how it was!
Sulae’s Red Enchilada Beer Sauce – Salsa De Cerveza – Cast Iron Recipe

Sulae’s Red Enchilada Beer Sauce – Salsa De Cerveza – Cast Iron Recipe

This is a quick and easy Enchilada Sauce Recipe that will give your enchiladas a bit of a zip and a zing.

Butter and Cream Biscuit Recipe in a Camp Cast Iron Dutch Oven

Butter and Cream Biscuit Recipe in a Camp Cast Iron Dutch Oven

Pillows of the Camp Cast Iron Dutch Oven. An easy recipe for having homemade biscuits in camp. We’ll use Half & Half in our example. This recipe will work with Buttermilk, Kefir, Old Milk, and even Beer and Milk.

Chicken Pot Pie Recipe in the Camp Cast Iron Dutch Oven

Chicken Pot Pie Recipe in the Camp Cast Iron Dutch Oven

Chicken Pot Pie Recipe Cooked in a Camp Cast Iron Dutch Oven

I love this recipe. It’s easy to prepare at home and have many of the ingredients ready for cooking in camp. This recipe has three parts: 1) Preparing and cooking the chicken, 2), cooking the pot pie mixture with all the veggies and potatoes, and 3) the biscuit part that goes on top. 

And, we are going to use HOMEMADE BISCUITS. You can use canned biscuits and that’s A-OK. But, this recipe goes from great to awesome with those biscuits on top. Not to mention that the left overs (if there are any) will be great for breakfast in the morning. 

Three parts!? Yeah! I know. Right? No worries. It ain’t near the work you think it’s going to be. It’s a super easy recipe that can be created in camp.

History tells us that the pot pie was prepared with the crust under the “stuff” and not on top like I show in the video. A pot pie dish was originally a way to take a bunch of leftovers and turn them into a brand new meal. But, before the pot pie became popular in England in the 1500’s and later in America in the 1700’s, the Romans may have made the pot pie with living birds as a gag to play on dinner guest.

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A 12-inch deep cast iron camp Dutch oven should do the trick. We’ll be baking this recipe in the camp cast iron Dutch oven and need some depth for the biscuits we’re going to use on the top (affiliate)

Lodge Cast Iron Camp Dutch Oven – 12 Inch / 6 quart: https://amzn.to/3Y1A3Tl
Lodge Cast Iron Deep Camp Dutch Oven – 12 Inch / 8 quart: https://amzn.to/3NYjTWa
 
You can create this recipe in any Dutch oven may it be in camp or at home. The only thing to keep in mind is the biscuit topping; we need both some room for the biscuits to rise and some air space between the top of the biscuits and the lid of the Dutch oven.
 
Some cast iron Dutch oven manufacturers have created pots with lids that second as a skillet. The lid will offer the additional room. Here’s an example: https://amzn.to/3K2pUzU 

Supplies You May Need (Affiliate Links)

  1. Cutting Board for tenderizing and cutting the chicken and to cut the vegetables. I suggest using a separate cutting board. We use a red one for meat and another color for vegetables.
    Meat: https://amzn.to/3NVPibP
    Vegetables: https://amzn.to/3DeNYvB 
  2. Tenderizing Mallet (optional): https://amzn.to/46OrKye 
  3. Needle Tenderizer (optional): https://amzn.to/44Jaqc8 
  4. Zipper Bag – We use the zipper bag to brine the chicken before we cut the pieces and then to store the pieces until we are ready to cook: https://amzn.to/3OgcBhV 
  5. Knife to cut the chicken, potatoes, onions, and garlic.
  6. Measuring Cups
  7. Measuring Spoons
  8. Can Opener
  9. Wooden Spatula or Sauté Paddle: https://amzn.to/3K1g1Cu 
  10. Pastry Cutter: https://amzn.to/43uQqsP 
  11. Biscuit Cutter: https://amzn.to/3rrJdw9 
  12. Rubber / Silicone Spatula to Stir the Biscuits with and to get the Biscuit Dough out of the bowl.
  13. Basting Brush (to add the egg glaze/coating to the top of the biscuits).

Mixture Ingredients

  • 3-4 Large Boneless Skinless Chicken Breasts (brined, tenderized, and cut into bite-sized pieces).
  • 1/2 Cup of Flour (separate and apart from the biscuit flour).
  • 2 Cans of Cream of Chicken Soup
  • A Few Pieces of Fatty Bacon
  • 1 Large Onion, Chopped or Diced
  • 3-6 Cloves of Garlic, Diced or Minced
  • 3 Russet Potatoes
  • 2 Bags of Frozen Mixed Vegetables
  • 1/2 cup evaporated milk
  • Worcestershire sauce to taste (1-3 Tablespoons [give or take])
  • Pepper to Taste
  • Salt to Taste
  • A Bit of Beer on Reserve. Hold on to the beer; we’ll add it if we need to.

Note on Salt: I brine my chicken meat before I cook this recipe. Brined chicken has salt already. Worcestershire sauce has salt and so does the Cream of Chicken Soup. Just sayin’ 

Biscuit Ingredients

  • 2 Cups of All Purpose White Flour
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 8 Tablespoons of Cold Butter
  • 1+ Cup of Buttermilk (or 1/2 Cup of Buttermilk and 1/2 Cup of Beer [Mild Lager or Wheat Beer])
  • 1 Scramble, Raw Egg for Coating the Biscuits

Note: You could use a full cup of buttermilk. But, you may need a bit more buttermilk to get the right consistency. Or, if you only have milk, just use a cup of milk. It’s all good!

Ready to Cook

There are a couple of ways to do this. You can pre-prepare your ingredients at home or prepare the whole meal in camp. It’s totally up to you. If you are pre-preparing at home, don’t cut your potatoes until you get to camp.

You could set your charcoal briquettes or wood to fire and get your coals ready for the Dutch oven. Or, you could get everything chopped up and ready before setting the fire. It’s up to you.

We’ll be frying our bacon and sautéing our chicken, onions, and garlic first. Set your Dutch oven up for frying. For our 12-inch Dutch oven, we’ll need 24 briquettes or the equivalent in wood embers. 

Later, we’ll be baking the dish. Considering the 12-inch Dutch oven and the baking method, when the time comes, we’ll place 16 briquettes on the top and 8 briquettes on the bottom. 

Learn how to heat a camp cast iron Dutch oven here: https://beerandiron.com/how-to-heat-camp-cast-iron-dutch-oven/ 

This recipe will cook in two parts. You will need a second batch of briquettes when it comes time to cook the top biscuits.

Step 1:  Tenderize 3-4 Large Boneless Skinless Chicken Breasts. Brine them in a beer/salt brine for about 1 hour then pat dry. You could pre-prepare the chicken at home and carry it to camp in a doubled zipper bag or other container. 

Here’s the link on how to make a beer brine: https://beerandiron.com/2023/02/simple-roasted-chicken (This recipe shows how to brine a whole chicken but the brine recipe is the very same). 

Step 2: Pull out the frozen veggies and let them start warming up to “room” temperature. Or, rather, “the great outdoor’s” temperature.

Step 3: Cut the chicken breast meat into larger bite-sized pieces. Pat dry the chicken breast meat. Place the cut, pat-dried chicken meat into the 1/2 cup of flour and coat the pieces. They will eventually stick together and the flour will be a bit sticky; that’s A-OK. Set the floured chicken aside. 

Step 3: Cut up the onion and the garlic. Set aside.

Step 4: With the cast iron camp Dutch oven over 30-briquettes (or more), render the fat from some of the fatty bacon (cut or not cut). 

Step 5: While the bacon fat is rendering, wash and cut the potatoes into bite-sized chunks. Skin on or skin off; it’s up to you. I just leave it on.  You could place the cut potatoes in a bowl of water (optional).

Step 6: Brown the chicken pieces up until they are no longer pink…and just before they are safe to eat. Chicken is considered “done” at 165°F / 74°C. I will cook a bit more when we put this all together. NOTE: Don’t overwhelm your pot with the chicken. Sear/brown in batches. Add more bacon if you need more fat.

Step 7: Once the chicken is browned remove the chicken from the pot and then sauté the onions and garlic until the onions are clear…not so clear as to be able to read newsprint through them, but you get the point. NOTE: If you need more cooking fat, you can add more bacon before adding the onions and garlic.

Step 8: Here’s the easy step: After you’ve sautéed the onions and garlic, return the chicken to the pot. Then, mix in the veggies, evaporated milk, cans of soup, potatoes, poultry seasoning, and Worcestershire Sauce. Salt and Pepper to taste.

Step 9: Mix all the ingredients in the pot all about and smooth out the top. The mixture should not be too runny nor should it “set” like pudding either. If the mixture is too thick (more than likely), add some of the reserved beer.

NOTE: We’re not creating soup. And, the ingredients in the pot all have moisture to some degree. We want it thick but not too thick.

Step 10: Bring the mixture to a bubbling boil. Don’t let it stick to the bottom. If it’s sticking, add some beer to thin it out. Once the mixture is bubbling, set the camp Dutch oven to bake.

If your briquettes have burned down too much, you will need to use a fresh batch.

Place 16 briquettes on the top of the oven and 8 under the oven and let the mixture cook until the potatoes are soft and taste done (careful on sampling those potatoes…they are HOT!). 

Step 11: While the mixture is heating up to a “bubble,” prepare the dry ingredients for the biscuits. Mix together in a bowl: 

  • 2 Cups of All Purpose White Flour
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt

Blend all these ingredients together. Then, cut in the butter with the pastry cutter. You want a cornmeal consistency. 

Don’t add the buttermilk (or other liquids) yet. Store the dry biscuit ingredients in a cold place (like the ice chest) for now. 

Step 12: Once the potatoes are cooked (and the chicken is at least 165°F / 74°C), prepare the biscuits.

Note: How do your briquettes look? Do you need to start another set?

Biscuit Steps

A word on the biscuits. Homemade biscuits are my preference. However, a can of biscuits will work perfectly in this recipe. It’s up to you.

Biscuit Step 1: Add the buttermilk (or other liquid) to the dry biscuit ingredients. 

Biscuit Step 2: Using the rubber / silicone spatula, mix the biscuit ingredients until you have a sticky dough mixture. 

Biscuit Step 3: Remove the dough and set on a floured surface. Don’t knead the dough. Just flatten the dough and then fold over a few times. Dust with flour if it’s too sticky. Coat with a bit of flour so the dough does not stick to the surface nor your hands. 

You’ll want to flatten the dough a bit thinner than you would if you were making morning biscuits. We want these biscuits to be a bit thinner than normal. 

Biscuit Step 4: Cut the biscuits with a biscuit cutter. You could form them with your hands or cut them with a knife. No worries. Cutting with a biscuit cutter gives the best results. And, they all don’t have to be round either. Cut them “any which way but loose.” They may have half-moon shapes and that’s okay. We’ll piece these together in a bit.

Biscuit Step 5: Place the cut biscuits on the top of the cooked pot pie mixture. Just puzzle them in. If you run out of room, just shove the last one or two in sideways.

Biscuit Step 6: Scramble the raw egg. Using the basting brush, “paint” the top of the biscuits with the raw egg.

Return the lid to the pot.

Step 13: The hot pot pie mixture is our biscuit’s “bottom heat.” We need to heat the top of the Dutch oven. Place any of the remaining briquettes from the bottom of the Dutch oven to the top of the Dutch oven. Add the equivalent of about 20 briquettes to the top and let the biscuits bake. 

Step 14: After about 10 minutes, check on the biscuits. How do they look? Turn the lid 1/3rd turn. Let the biscuits cook until they are nice and golden brown. 

NOTE: If they look like they are done but are not browning up, add more briquettes to the top of the oven. 

Once the biscuits have brown up nicely, your meal is ready to eat!!

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Summary

And that’s it y’all. This is one of my all time favorite camp cast iron Dutch oven recipes. And, as easy as it is cooking this in camp, it’s easier to cook in the home stove. Use your 7 quart cast iron Dutch oven (or half the recipe for the 5 quart) and enjoy. NOTE: if you cook this inside, cook on the stove top until the potatoes are done (Step 12), then prep the biscuits and then bake at 400°F  / 205°C until the biscuits are golden brown.

My name is Sulae and I love to share the magic that comes from my black pots and pans. You all be sure to sign up for the news letter and I’ll keep my messages short-and-sweet as well as few and far between. You keep on cooking in those cast iron beauties and enjoying those frosted glasses of that fermented barley pop.

We’ll see you next time on beerandiron.com.

Chicken Pot Pie Recipe in a Camp Cast Iron Dutch Oven

Beer-Brined & Tenderized Chicken Breast, Potatoes, Vegetables, with a Buttermilk Biscuit Crust all cooked in a Camp Cast Iron Dutch Oven. We high-society now!
Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8 Folks

Equipment

  • Cutting Board
  • Tenderizing Mallet
  • Needle Tenderizer
  • Zipper Bag
  • Knife
  • Measuring Cups
  • Measuring Spoons:
  • Can Opener
  • Wooden Spatula or Sauté Paddle
  • Pastry Cutter
  • Biscuit Cutter

Ingredients
  

  • 4 Boneless, skinless chicken breast halves Any chicken meat will work A-OK
  • ½ Pound Thick-Cut Bacon (or another cooking oil).  Or another cooking oil
  • 2 Cans Cream of Chicken Soup Two 10-Ounce Cans
  • 4  4-6 Cloves of Garlic (more if you’re like me) Or More
  • 1 Large Yellow or White Onion
  • 2 Bags 10-ounce Bags of Frozen Mixed Vegetables
  • Worcestershire Sauce to Taste
  • 1 Tablespoon Poultry Seasoning
  • ½ Cup Evaporated Milk 5 Ounce Can will Work Fine)
  • Any other Seasonings like rubbed sage, pepper, and the like (Optional) Like rubbed sage, pepper, and the like (Optional)
  • Flour to Dust the Cut Chicken Pieces with (Optional) Optional

Instructions
 

Searing and Browning the Chicken / Sauté the Onions and Garlic

  • Tenderize 3-4 Large Boneless Skinless Chicken Breasts. Brine them in a beer/salt brine for about 1 hour then pat dry. You could pre-prepare the chicken at home and carry it to camp in a doubled-up zipper bag or other container.
  • Pull out the frozen veggies and let them start warming up to “room” temperature. Or, rather, “the great outdoor’s” temperature.
  • Cut the chicken breast meat into bite-sized pieces. Pat dry the chicken breast meat. Place the cut, pat-dried chicken meat into the 1/2 cup of flour and coat the pieces.
  • Cut up the onion and the garlic. Set aside.
  • With the cast iron camp Dutch oven over 30 (or more) briquettes, render the fat from some of the fatty bacon.
  • While the bacon fat is rendering, wash and cut the potatoes into bite-sized chunks.
  • Brown the chicken pieces up until they are no longer pink.
  • Once the chicken is browned, remove the chicken from the pot and then sauté the onions and garlic until the onions are clear.

Adding The Other Ingredients

  • After you've sautéed the onions and garlic, return the chicken to the pot. Then, mix in the veggies, evaporated milk, cans of soup, potatoes, Worcestershire Sauce, and Poultry Seasoning. Salt and Pepper to taste.
  • Mix all the ingredients in the pot all about and smooth out the top. The mixture should not be too runny nor should it “set” like pudding either. If the mixture is too thick (more than likely), add some of the reserved beer.
  • Bring the mixture to a bubbling boil. Don't let it stick to the bottom. If it's sticking, add some beer to thin it out. Once the mixture is bubbling, set the camp Dutch oven to bake.
  • While the mixture is heating up to a "bubble," prepare the dry ingredients for the biscuits.

Preparing the Biscuit Crust

  • Blend all the biscuit ingredients together. Then, cut in the butter with the pastry cutter. You want a cornmeal consistency. DON'T ADD THE BUTTERMILK YET.
  • Once the potatoes are cooked (and the chicken is at least 165°F / 74°C), prepare the biscuits by adding the Buttermilk
  • Using the rubber / silicone spatula, mix the biscuit ingredients until you have a sticky dough mixture.
  • Remove the dough and set on a floured surface. Don't knead the dough. Just flatten the dough and then fold over a few times. Dust with flour if it's too sticky. Coat with a bit of flour so the dough does not stick to the surface nor your hands.
  • Cut the biscuits with a biscuit cutter.
  • Place the cut biscuits on the top of the cooked pot pie mixture.
  • Scramble the raw egg. Using the basting brush, "paint" the top of the biscuits with the raw egg.

Finishing Up

  • The hot pot pie mixture is our biscuit's "bottom heat." We need to heat the top of the Dutch oven. Place any of the remaining briquettes from the bottom of the Dutch oven to the top of the Dutch oven. Add the equivalent of about 20-30 briquettes to the top and let the biscuits bake.
  •  After about 10 minutes, check on the biscuits. How do they look? Turn the lid 1/3rd turn. Let the biscuits cook until they are nice and golden brown.
  • Once the biscuits have brown up nicely, your meal is ready to eat!!

Notes

Take your time and create this recipe for the first time. The second time will be much easier. ENJOY!
Keyword Chicken Pot Pie, Pot Pie
Tried this recipe?Let us know how it was!
Beer and Iron’s Simple Roasted Chicken

Beer and Iron’s Simple Roasted Chicken

How I create the perfect roasted chicken each and every time. It’s going to be crispy, it’s going to be juicy, and it’s going to be evenly roasted.