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–+ servings
Dutch Oven Mexican Chicken Recipe by CampingForFoodies features a black cast iron Dutch oven filled with a freshly baked meal of browned chicken breasts and rice in a Mexican sauce topped with green cilantro.

Dutch Oven Mexican Chicken

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: This Dutch Oven Mexican Chicken is full of bold flavors baked into a one pot meal of chicken and rice.
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Ingredients

  • 2 pounds boneless skinless chicken breasts about 3-4 half breasts
  • 1 teaspoon chili powder*
  • 1 teaspoon ground cumin*
  • 1 teaspoon dried oregano*
  • 1 teaspoon coriander*
  • Salt and pepper to taste*
  • 2 tablespoons olive oil divided
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 cup white rice uncooked
  • 1 (14 oz) can chicken broth
  • 1 (15 oz) jar prepared salsa
  • 1 bunch cilantro chopped, optional for serving

Instructions

  • Ingredients marked with * can be measured and mixed at home.
  • Prepare coals for baking at 350 F degrees (25 coals total = 17 top/8 bottom) if using a standard-depth 12-inch Dutch oven. NOTE: Depending on your cooking conditions, you may need two batches of coals to complete the cooking of this recipe.
  • Season chicken on all sides, sprinkle with the mixed spices: chili powder, ground cumin, dried oregano, coriander, salt and pepper.
  • Place Dutch oven over medium-high heat (using all coals below the oven) to sear the chicken. Add 1 tablespoon olive oil to pot and let it get hot, then place the chicken in the bottom of the pot.
  • Let the chicken form a crispy texture with a golden-brown color, about 5 minutes. Then, flip the chicken to brown the second side, about 5 more minutes.
  • Remove browned chicken to a plate and set aside.
  • Continue with a medium-high heat and add the remaining 1 tablespoon olive oil and the onions to the pot.
  • When the onions are softened, stir in the garlic.
  • As soon as the garlic is fragrant, stir in the uncooked rice, salsa and chicken broth. Cover and bring the mixture up to a boil then return the chicken to the pot.
  • Cover with tight-fitting lid and place coals under the oven (8 below) and on top of the lid (17 on top) to bake at 350 F degrees until the chicken reaches an internal temperature of 165 degrees F, about 40-50 minutes. Rotate the oven and lid in opposite directions every 15 minutes for even baking.
  • Serve chicken over rice and top with cilantro, if desired.

Nutrition Information

Serving: 1g | Calories: 507kcal | Carbohydrates: 41g | Protein: 52g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 279mg | Potassium: 967mg | Fiber: 2g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg