Get out your skillet or Dutch oven and don't look back with this healthy camping dinner offering. Packed full of flavour and vegetables, this is really easy to do and super delicious. Keep reading for our Spicy & Smoky Mexican Chicken.
As always, any amounts in all of our recipes are approximate - we are a family of four with healthy appetites and this does us fine. We avoid offering cooking times as it all depends on your fuel source and how intense the flames are - just double check that everything is cooked through and piping hot! Invariably we arrive at the camping site on a Friday after work, so we tend to do this one over the camping stove as a quick first night option whilst the tents are being put up and the scamps are running off steam. However, it would easily work in the Dutch oven over the campfire.
Ingredients:
Chicken breasts, thin slices
Onions, sliced
Smoked Garlic, crushed
Red, Yellow or Orange peppers, sliced (we use two!)
Chipotle paste, to your taste - our scamps are well versed in spicy food these days, so a good Couple of tablespoons for us
Tinned tomatoes
Kidney beans, drained and rinsed
Olive oil
Salt and pepper, to taste
Method:
Sauté the onions and garlic in olive oil until soft.
Add the chicken, stirring until browned.
Add the peppers, stir and soften
Stir through the chipotle paste until the mixture is completely covered.
Next comes the tinned tomatoes, swilling out the tin with a little water and adding to the mixture too.
Add the kidney beans and allow to simmer until the chicken is cooked through and the sauce thickened.
Serve with whatever floats your collective boats - we have it simply with some rice cooked on the other camping stove ring - a sure fired winner with our scamps! Let us know what you think in the comments below.
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