Cooking Outside Jerk Chicken & Rice in Cast Iron Dutch Oven

It was such a nice sunny Sunday afternoon that I decided to try a new dish in the dutch oven. I found this great Jerk chicken with Rice recipe that is really very simple and thinking it will be a good option for camp food.


3:51 Putting in the chicken
15:30 Chicken looks good, time for the onions & garlic
24:50 Time to add the liquids, rice & chicken back in the dutch oven
45:15 giving it a stir & rotating things
1:02:00 another stir and rotate
1:19:46 final stir and I think she’s good to go.

I got the dish from the following source

The biggest part of the preparation is making your own Jerk seasoning. The actual cooking part is a tad over an hour.

This is a 2 part dish.

Part 1 – Season and brown the chicken
Part 2– Mix in veggies & liquid and cook for an hour

It appears not very interesting but these are pieces of chicken thighs dry rubbed with jerk seasoning and simmered with coconut milk and long grain brown rice & red kidney beans. Came out a winner. #castironcooking #lodgecastiron #campcooking #outdoorcooking

A post shared by Jim Cyr (@thecyr) on


Part 1

So what we want to do here is dry rub the chicken with the jerk seasoning and brown each side for a few minutes. Once done remove the chicken from the dutch oven and proceed with Part 2

Jerk seasoning
basically a 1 tablespoon of the following
– onion powder
– garlic powder
– ground ginger
– thyme
– pepper
– cinnamon
– all spice (I used Chinese 5 spice)
– smoked paprika
– nutmeg
– brown sugar
– cayenne pepper

Part 2

Remove the chicken and cook up the onion & garlic cloves. Once soft, mix in the rice, kidney beans and liquids. Place chicken with the mixture, place cover and simmer low for an hour or until the rice is cooked.

medium onion
2 garlic cloves
1 tb thyme

1 can of coconut milk
2 cups of water
1 tb paprika
2 bay leaves
2 cups of uncooked long grain rice
salt & pepper to taste.