RV Kitchen Recipes

Ok. I’m not going to lie, I love my RV kitchen. Finally, a kitchen I can handle. Some days all three burners are going and the oven is lit. And since I am not lying, other days the kitchen is more of a decorative piece and the local pub is doing all the cooking.

It’s possible to use your RV kitchen to make delicious meals and family favorites. I tend to keep things simple, but I cook more in my RV kitchen than I ever did in my sticks and bricks.

If you are looking to spice up your tiny RV kitchen, I reached out to a few fellow Road Life Project RVers to share one of their favorite, original recipes. So here goes!!

RV Adobo Chicken

This recipe comes to use from RV S.W.A.T. (Seasonal Work And Travel). If you are new to RV cooking, I recommend starting with this recipe.

Before you get started, make sure that your RV is equipped with the proper kitchen gear. If you are just starting out, outfitting your kitchen can be one of the hardest things. So, I have a shortlist for this specific recipe.

Chicken cooking in an instant pot
Cooking up in the Instant Pot

Here’s the Kitchen Gear/Supplies you need for this recipe:

  • Instant Pot or Ninja Foodie

  • Cooking Spoons

  • Measuring Cups

  • Tongs with silicone ends

  • Cooking towels (watch the video below for details)

You can shop for all your RV kitchen supplies here!!

All right, let’s get cooking!!


  • 1 Tbsp Olive Oil

  • 2 Boneless Chicken Thighs

  • 2 Boneless Chicken Breast

  • 1/3 cup Soy Sauce

  • ¼ cup Sugar

  • ¼ cup White Vinegar

  • 2 to 3 Cloves Garlic Minced

  • 2 Bay Leaves

  • 1 Medium Onion Sliced

  • Salt and Pepper to taste

  • ¼ Chopped Green Onions


  1. Turn Instant Pot to high saute and add Oil.

  2. Add Chicken and saute until browned. (cook in batches, do not overload pot)

  3. Put all the browned chicken back into the pot with all the other ingredients except green onions.

  4. Put the lid on the pot and cook on high pressure for 8 minutes.

  5. After pressure cooking is done, do a quick release and remove lid.

  6. Turn pot to high saute and cook for an additional 15 to 20 minutes or until sauce is thickened.

  7. Remove bay leaves and add green onions.

  8. Serve over cooked white rice.

Photo of chicken and rice in a bowl
Dinner is now served!! Time to eat up!!

Make sure to watch RV SWAT actually making it. It will definitely make this recipe an easy one to use in your RV kitchen.

Follow RV S.W.A.T. on YouTube for more kicking videos and lots of information on RVing and Workamping by clicking here.

Lazy Chocolate Sourdough

OK. This is not a super simple recipe and it takes a bit of time, but WHOA. I actually had the privilege to eat some of this bread. It is amazing. I am studying this recipe so I can make my own loaf in the RV because I can’t just follow the Autonomous Family around the country.

*Disclaimer. Autonomous Family has a residential stove/oven combo in their RV. HOWEVER. I am planning on trying this recipe in my little old RV kitchen. The most important thing is to get a dutch oven that fits inside your RV oven.

If you had not planned on baking bread in your kitchen, you might need to get some additional Kitchen Gear for this recipe so I prepared a list for you.

Kitchen Gear for Lazy Chocolate Sourdough :

Alright, now that you have all the gear you need, let’s get to the mixing, proving, and cooking part!!


  • 2 cups water (non-chlorinated)

  • 1/3 cup sourdough starter (ripe). Click here for a starter recipe.

  • 1 cup wheat flour 13% protein

  • 2 ¼ cups white bread flour 11% protein

  • 2 cups all-purpose flour

  • 2 tbsp vanilla extract

  • 3 tbsp honey (or sugar)

  • ¼ cup cocoa powder

  • 2 tsp sea salt

  • ½ cup large dark chocolate chips


Put ½ cup tepid water in a bowl, mix in 1/3 cup ripe sourdough starter and a mixture of ¼ cup wheat flour and ½ cup white bread flour. Cover with film and leave in a warm place until it has doubled in size. Combine ¾ cup wheat flour with ¾ cup water and set aside for use later. The wheat flour will absorb all of the water making the bread smoother and the kneading easier. (3-5 hours).

Put ¾ cup water in a big bowl and add in the sourdough mix until fully incorporated. Then, add a mixture of 1 ¾ cups white bread flour, 2 cups all purpose flour, wheat/water mix from earlier and 1/4 cup of cocoa powder. Add 2 tbsp vanilla extract and 3 tbsp of honey (or sugar). Mix well. The dough ball should be very tacky but not sticky. Let rest for 45 minutes covered with film in a warm place.

Add 2 teaspoons of salt to 1/16 cup warm water and mix thoroughly. The salt may not fully dissolve but that’s OK. When mixed, pour over the dough and mix the saltwater in. Scrape out the dough and knead for 13 minutes. Place in a bowl, cover with film and let prove in a warm place for 4-5 hours.

Tip the dough onto a lightly floured smooth work surface, sprinkle with flour and flip it over. Evenly distribute large dark chocolate chips leaving approximately 2 inches near the edge without chips. Fold the edges of the dough to the middle of the dough-ball to build tension. Leave it on the work surface (covered with lightly oiled film) for 30 minutes.

Remove film and sprinkle again (lightly) with flour. Flip the dough over