Kate Dunbar is in the house today and she is sharing her Girl Camper Chicken Fajita recipe. Food seems to taste better at the campground and Kate, founder of The Campground Gourmet, is the author of The Campground Gourmet; Simple, Delicious Recipes for Dining Outdoors.   She is a recipe developer, food photographer, former restaurant owner and a happy resident of the Lone Star state.

Girl Camper Fajita Chicken and Rice

Fajita Seasoning

  • 2 teaspoons Chili Powder
  • 1 teaspoon Paprika
  • 1 1/2 teaspoons Cumin
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Salt

Mix ingredients in a jar, place lid on and shake to combine. Can be kept for 6 months.


  • 1-pound chicken thighs boneless and skinless
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, chopped fine
  • 1 green bell pepper, chopped fine
  • 1 red bell pepper, chopped fine
  • 2 cloves garlic
  • 2 cups long grain rice, rinsed
  • 4 cups water, chicken broth or vegetable broth
  • 2 tablespoons fajita seasoning


Cut 1 pound of chicken thighs into smaller pieces, place in a zip top bag.

Add 2 tablespoons olive oil in the bag with the chicken and distribute well.

Add 1 tablespoon of the fajita seasoning to the bag with the chicken and olive, seal bag and massage the seasoning into the chicken. Place in the fridge for 4 hours up to overnight.

Heat a medium-sized dutch oven over medium high heat, add in seasoned chicken and brown all sides. Once browned remove to a clean plate and set aside. Add 4 tablespoons of olive oil into the hot pan along with chopped onions and bell peppers, sauté until softened, 10-15 minutes. Add in chopped garlic and cook for 2 minutes, stirring constantly. Add in remaining seasoning and stir well. Add in rinsed rice and cook for 5 minutes, stirring constantly. Add back in your browned chicken, stir well and add 4 cups of water or stock.

Cover the pot and let it simmer for 20 minutes. Give it a gentle stir and simmer for another 10 minutes. There should be no water left when it is done.

Left over uses

Breakfast burritos

Heat cooked chicken and rice you may want to add ½ cup water or broth until warm. Heat tortillas in a pan or on a griddle. Place the chicken and rice in a warm tortilla, add shredded cheese and your favorite salsa. Roll up tight and enjoy.

Order The Campground Gourmet here! 

The Campground Gourmet: Simple, Delicious Recipes for Dining in the Great Outdoors by [Dunbar, Kate]

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