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Chicken and Tomato Stew
camping recipe
Category: Dutch Oven Dishes   Rating: N/A
Backpacking: No Effort: average Serves: 3-4 Prep time:
 
Ingredients:
  • 2 Chicken Breasts
  • 1/2 red onion, chopped
  • 2 cloves garlic
  • 1 small zucchini, chopped or julienned
  • 1 red bell pepper, thickly sliced
  • 4-5 cremini mushrooms, halved or quartered
  • 1 can diced or crushed tomatoes
  • 1 can low-sodium chicken broth
  • Herbs and spices ( I used fresh sage and red pepper flakes)
  • Salt and Pepper
  • 1-2 T Olive oil
 
How to Prepare:
If desired, marinate the chicken in a balsamic vinegrette or italian dressing and put in a ziploc baggie in your cooler.

1. Saute chicken in olive oil in your dutch oven until cooked through. Remove from pan and shred or cut into bite-sized chunks.

2. Add onion, garlic, and red bell pepper to pan and saute until softened.

3. Add zucchini and mushrooms and saute for a few more minutes.

4. Add chicken broth, tomatoes, chicken, herbs & spices, and anything else you wish.

5. Cover and let cook until the vegetables are at the desired level of "doneness."

I tried this recipe last weekend, and it was well worth the work.
 
Sent by: Guest Date: 2005-06-09
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