Not every camp setup has a dutch oven but you are truly missing out on one of the most versatile items you can pack. The Dutch Oven, combined with a good skillet, can make almost everything you would want to eat over a campfire. Just check out this Chicken Paella recipe!


  • 3 pounds boneless chicken thighs
  • ¼ cup extra-virgin olive oil
  • 2 chorizo sausages, cooked, sliced
  • salt and pepper
  • 1 onion, diced
  • 4 garlic cloves, crushed
  • 1 (15 oz.) can crushed tomatoes, drained
  • 2 boxes Rice-A-Roni Savory Whole Grains – Spanish Flavor
  • generous pinch saffron threads (optional)
  • dried peas (optional)
  • lemon wedges, for serving
  • 3 cups water

Spice mix for chicken: 

  • 1 tbs. sweet paprika
  • 2 tsp. oregano
  • salt and pepper


  • 1 heavy duty Ziploc bag
  • knife
  • pan
  • Dutch oven


Cut the chicken into bite-sized pieces. Place in a large size Ziploc bag. Add spice mix and rub over the chicken while inside the bag. Refrigerate (put in the cooler) for 10 minutes.

Heat oil in the pan over medium-high heat. Sauté the chorizo sausage until browned. Remove and set aside. Add the chicken and cook thoroughly, browning on all sides. Remove from pan and set aside.

In the same pan, sauté the onions until translucent. Add the garlic. Be careful not to burn it. Add the tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Add 3 cups of water and the seasoning packets from Rice-A-Roni. Simmer for 10 minutes, gently moving the contents around so the rice cooks evenly and absorbs all the liquid. Add the chicken, chorizo sausage and saffron to the Dutch oven. Cover with the lid. Place on coals. Put 10-15 coals on top. Simmer, without stirring, until the rice is al dente (about 15 additional minutes). When the paella is cooked and the rice looks moist and fluffy, return the Dutch oven to the coals for 40 seconds to 1 minute or until you can smell the rice toasting at the bottom. Then it is perfect. Remove from heat and let it rest for 5 minutes. Garnish with lemon wedges and rehydrated dried peas (optional).

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William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role. He also wields a freely shared...

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    1. Most recipes I post serve 4 depending on portion size. This particular recipe serves 8 or more. This is great for group camping or cut the recipe down for smaller groups.

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