Smoky Campfire Chicken and Rice Kettle Stew

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb bone-in, skin-on chicken thighs (4–6 pieces)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 2 tsp smoked paprika, divided
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 1/2 cups long-grain white rice, rinsed and drained
• 1/2 cup dry white wine or extra broth
• 3 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Do This

• 1. Pat chicken dry; season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp smoked paprika. Heat 1 tbsp oil in a heavy pot or campfire Dutch oven.
• 2. Sear chicken skin-side down until deeply browned, 6–8 minutes; flip and cook 3–4 minutes more. Transfer to a plate.
• 3. Add remaining oil and butter; sauté onion, carrots, celery, and bell pepper with 1 tsp salt until softened. Stir in garlic and tomato paste; cook 1–2 minutes.
• 4. Add rice, remaining smoked paprika, sweet paprika, thyme, pepper, and red pepper flakes; toast 2–3 minutes. Deglaze with wine; simmer 1–2 minutes.
• 5. Stir in broth, tomatoes, and bay leaf; bring to a simmer. Nestle chicken (and juices) into rice, skin-side up.
• 6. Cover and cook on low (or over gentle coals) 20–25 minutes, until rice is tender and chicken is cooked through. Stir in peas; cook 3–5 minutes more.
• 7. Let rest 5–10 minutes off heat. Sprinkle with parsley and serve hot with lemon wedges.

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Why You’ll Love This Recipe

• Deep, smoky flavors from paprika, seared chicken, and fire-roasted tomatoes that feel like a cozy campfire in a bowl.
• Truly one-pot: chicken, rice, and vegetables all cook together in the same kettle or Dutch oven.
• Flexible cooking method: works over a campfire, on a grill, or on a regular stovetop at home.
• Comforting and hearty yet simple, with easy-to-find ingredients and straightforward steps.

Grocery List

• Produce: 1 large yellow onion, 2 carrots, 2 celery stalks, 1 red bell pepper, 4 garlic cloves, fresh parsley, 1 lemon (for serving)
• Dairy: Unsalted butter (small stick is enough)
• Pantry: Bone-in skin-on chicken thighs, long-grain white rice, olive oil, kosher salt, black pepper, smoked paprika, sweet paprika, dried thyme, red pepper flakes (optional), tomato paste, 1 can fire-roasted diced tomatoes, low-sodium chicken broth, dry white wine (or extra broth), bay leaf, frozen peas

Full Ingredients

For the Chicken

• 1 1/2 lb bone-in, skin-on chicken thighs (4–6 pieces)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil (for searing)

For the Smoky Rice & Vegetables

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 1/2 cups long-grain white rice, rinsed under cold water and drained well
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1/2 cup dry white wine (or an extra 1/2 cup chicken broth)
• 3 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their juices
• 1 bay leaf
• 1 cup frozen peas (no need to thaw)

For Serving (Optional, but recommended)

• 2 tbsp chopped fresh flat-leaf parsley
• Lemon wedges, for squeezing over at the table

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs very dry on all sides with paper towels. Dry chicken browns better and gives you that deep, campfire-style flavor. In a small bowl, mix together 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Rub this seasoning mixture evenly over the chicken thighs, getting some under the skin where you can. Set the chicken aside at room temperature while you chop the vegetables so the seasoning has a few minutes to soak in.

Step 2: Sear the chicken for deep smoky flavor

Place a heavy-bottomed Dutch oven or campfire-safe kettle over medium-high heat on the stovetop, or over a medium-hot bed of coals. Add 1 tbsp olive oil. When the oil is shimmering and just starting to smoke, lay the chicken thighs in the pot skin-side down in a single layer. Sear without moving them for 6–8 minutes, until the skin is deeply browned and crisp around the edges. Flip and sear the second side for 3–4 minutes more. The chicken will finish cooking later with the rice. Transfer the browned thighs to a plate, leaving the rendered fat in the pot.

Step 3: Build the rustic vegetable base

Add the remaining 1 tbsp olive oil and 1 tbsp butter to the same pot. When the butter has melted, stir in the diced onion, carrots, celery, and red bell pepper, along with 1 tsp kosher salt. Cook, stirring often and scraping up any browned bits from the bottom, for 6–8 minutes, until the vegetables are softened and starting to take on a little color.

Add the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet and roasted. This step concentrates the flavor and adds to that campfire depth.

Step 4: Toast the rice and bloom the spices

Stir the rinsed, well-drained rice into the pot with the vegetables. Add 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp dried thyme, 1/2 tsp black pepper, and the red pepper flakes (if using). Cook, stirring frequently, for 2–3 minutes. The rice will start to look slightly translucent at the edges and smell toasty and nutty, and the spices will become very fragrant. This toasting step helps keep the rice fluffy and infuses it with smoky spice flavor.

Step 5: Deglaze and add the liquids

Pour in the white wine (or 1/2 cup chicken broth, if not using wine). Stir well, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 1–2 minutes, until reduced slightly.

Stir in the 3 cups of chicken broth, the can of fire-roasted diced tomatoes with their juices, and the bay leaf. Bring the mixture up to a lively simmer. Taste the liquid and adjust the seasoning with a pinch more salt if needed; it should be pleasantly seasoned at this point, since the rice will soak up this flavor.

Step 6: Nestle in the chicken and simmer gently

Return the seared chicken thighs and any juices on the plate to the pot, nestling them down into the rice and vegetable mixture, skin-side up. The skin should be mostly above the liquid so it stays relatively crisp while the underside flavors the rice.

Cover the pot with a tight-fitting lid. Reduce the heat to low (or move the pot to a slightly cooler area of coals so the liquid barely simmers). Cook for 20–25 minutes without lifting the lid, until the rice is tender and the chicken reaches at least 175°F in the thickest part. If you hear furious bubbling, lower the heat or move the pot farther from the hottest coals to avoid scorching the bottom.

Step 7: Finish with peas, rest, and serve

Uncover the pot and quickly stir in the frozen peas, taking care not to break up the rice too much. Re-cover and cook for another 3–5 minutes, just until the peas are heated through and bright green.

Remove the pot from the heat and let it rest, covered, for 5–10 minutes. This resting time allows the rice to finish steaming and any excess liquid to absorb, giving you a tender but not mushy texture. Discard the bay leaf. Sprinkle the top with chopped fresh parsley. Serve the chicken and rice straight from the kettle, with lemon wedges on the side for squeezing over each portion to brighten the smoky flavors.

Pro Tips

• Control the campfire heat: For a true campfire cook, aim for medium coals (you can hold your hand 5 inches above for 4–5 seconds). If the pot is boiling vigorously, move it to a cooler spot or raise it higher.
• Do not stir the rice too soon: Once the chicken and liquids are in, avoid stirring until the very end when you add peas. Stirring too much during cooking can make the rice sticky and gluey.
• Check liquid level: If, near the end of cooking, the rice still seems firm but the pot looks dry, add 1/4–1/2 cup hot broth or water, cover, and cook a few minutes longer.
• Use the right rice: Long-grain white rice works best. Short-grain or sticky rice can turn gummy, and brown rice needs a longer cooking time and extra liquid.
• Boost smokiness indoors: If you are cooking on a stovetop and want extra “campfire,” add an extra 1/2 tsp smoked paprika or a very small dash (2–3 drops) of liquid smoke to the broth.

Variations

• Spicy campfire version: Increase the red pepper flakes to 1/2 tsp and add a diced jalapeño with the other vegetables for a slow, warm heat.
• Sausage and chicken kettle: Brown 4 oz of sliced smoked sausage or chorizo after searing the chicken. Remove and set aside, then continue with the recipe and add the sausage back in when you nestle the chicken into the rice.
• Boneless, quicker version: Use boneless, skinless chicken thighs. Sear for 3–4 minutes per side instead of 6–8, and start checking for doneness after 15–18 minutes of simmering with the rice.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to airtight containers and refrigerate for up to 3–4 days. The rice will continue to absorb moisture as it sits, so when reheating on the stovetop or in the microwave, add a splash of chicken broth or water and cover until heated through. Stir gently to avoid mashing the rice. This dish also freezes well: portion into freezer-safe containers, cool completely, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating with a bit of added liquid. For make-ahead prep, you can season the chicken and chop all vegetables up to 24 hours in advance; store covered in the refrigerator so you can go straight into cooking when ready.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 650 calories; 36 g protein; 60 g carbohydrates; 26 g fat; 8 g saturated fat; 4 g fiber; 940 mg sodium (will vary based on broth and added salt). These numbers are estimates and should be used as a general guide only.