This recipe was developed by our favorite chef, Kate Dunbar, RVFTA food correspondent and the author of The Campground Gourmet. Kate has been experimenting with the brand new Cook-It-All by Lodge Cast Iron for the past few months. This is just one of the many delicious meals she has showed us how to make.
Make sure you check out her RVFTA Facebook Live on the Cook-It-All for more great tips and tricks for cooking with this amazing new product from an iconic outdoor brand.
We also interviewed Kelly Peterson, the product manager at Lodge Cast Iron. We learned so much about all the amazing things you can do with the Cook-It-All. Take a listen if you need a little campfire cooking inspiration!
Arroz Con Pollo in the Cook-It-All
- 8-10 chicken thighs, bone in and skin on
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 2 cups long grain white rice
- 2 tablespoons tomato paste
- 1- 14-½ oz. can crushed tomatoes
- 3 cups chicken broth
- ¼ cup Spanish olives stuffed with pimentos, optional
- 4 tablespoons olive oil, divided
- ¼ cup chopped cilantro or parsley
- 1 teaspoon whole cumin seeds, optional
- ½ teaspoon red chili flake, optional
- 2 tablespoons capers, optional
- 2 bay leaves
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- Pinch of saffron
One of the best things about cast iron in general is that you can use it whether you are cooking over a fire, on a camp stove, or in your home kitchen. The same holds true for the Cook-It-All. This Arroz Con Pollo recipe will be delicious whether you prepare it over the campfire, on a Dutch oven cooking table, or in a conventional oven. Kate gives us the following advice for each method…
Over the Fire
Once your campfire has burned down and you are able to hold your hand over the coals for about 6-8 seconds, it’s time to pre-heat the Cook-It-All. Carefully place the wok in the hot coals, then place the lid on with the flat griddle side facing up. With a shovel, scoop some hot coals out and place on top of the griddle pan. Allow to pre-heat for 15 minutes.
Heat one charcoal chimney with briquets, spread hot coals on a heat safe bbq base or onto the Lodge Dutch Oven Cooking Table. You will want to place the cook-it-all wok on top of the hot coals. Place the flat griddle on top and add about 12 coals evenly over the griddle surface to pre-heat.
In a cold oven, place your Cook-It-All wok and griddle on the center rack and pre-heat your oven to 400 degrees. Allow the cast iron to come to temperature, about 30-45 minutes. Follow all the cooking instructions below, however make sure to have your cooktop on medium-high heat once you replace the lid in the last step of the recipe. Place the Cook-It-All back in the oven for 40 minutes, add in the peas and garnish as the directions say to do below.
Trim your chicken thighs of any loose or damaged skin. Season both sides with salt, pepper, and ground cumin. Save any of the leftover seasoning. Cover and keep in a cooler or fridge. Once the Lodge Cook-It-All has come to temperature, carefully remove the griddle lid and set aside, use the heavy-duty handles that come with it.
In the wok/skillet add 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown both sides about 6 minutes a side. Remove and set on a platter.
In the wok, add the remaining olive oil, whole cumin seeds, and red chili flake. Sauté, stirring continuously for about a minute. Add the onion, garlic and red pepper, stirring frequently, until the onion is translucent, and the garlic is fragrant, about 3 minutes. Add the tomato paste and cook for 2 minutes. Add in the crushed tomatoes and cook for an additional 2 minutes. Now add in the rice. Stir well so the rice in coated in the oil and tomatoes. Sprinkle in any remaining seasoning from the chicken.
Carefully pour in the chicken stock, stir well, and add the saffron and bay leaves. Return the chicken to the Cook-It-All and carefully place the griddle lid back on. Arrange the coals around the bottom of the wok. Replace any coals on top that are now ash. Cook for 40 minutes.
Carefully remove the lid and place any coals and ash into a fire safe container, set hot lid aside. Sprinkle your peas and cilantro or parsley all over the top, replace lid and allow to sit on a heat proof table for 15 minutes. Remove lid and serve.
See you at the campground,
Stephanie + Jeremy