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Concho Valley Chicken

This is a great meal with a southwestern flair that can be cooked in a Dutch oven over charcoal or a propane stove. If you wish, you can add sour cream, avocados, or other traditional toppings to final the dish for more flavor.

Instructions (Before Camp)

  1. Dice peppers and onions. Place in freezer bag
  2. keep chicken and diced peppers/onions cold for transport.

Instructions (During Camp)

  1. Grease Dutch Oven with oil and preheat over 20 briquettes.
  2. Chop chicken breasts into small pieces
  3. Sauté meat along with bell pepper and onions in a hot Dutch oven
  4. Sprinkle chicken with paprika, salt, ground black pepper, and Creole-Cajun seasoning to taste
  5. Drain the cans of diced tomatoes and diced tomatoes with green chilies. Save the liquid Add drained tomatoes to Dutch oven and mix with the chicken.
  6. Once the chicken and tomatoes are thoroughly heated, add chicken broth and liquid from the drained cans of diced tomatoes and diced tomatoes with green chilies. Bring to a boil if using propane, or heat for 10 minutes if using charcoal.
  7. Add rice, mix well, cover, and let simmer until the rice has absorbed the liquid and becomes tender.
  8. Sprinkle shredded cheese over top of rice and chicken. Replace the lid on the Dutch oven until the cheese has melted.
  9. Wrap 4 tortilla's is damp paper towels and then wrap in aluminum foil. Heat foil wrapped tortillas on charcoal or propane for 1 minute only each side. Repeat until all tortillas are warm.
  10. Serve Concho Valley Chicken with warm tortillas. Add sour cream, avocados, or other optional toppings.
Meal: 
Dinner
Type of Dish: 
Main
Skill Level: 
Easy
Number of Servings: 
8
Backpacking: 
No
Before Camp Preparation Time: 
10 minutes
During Camp Preparation Time: 
20 minutes

Ingredients

  • 1 tbsp Vegetable oil
  • 4 skinless, bone-less chicken breast halves
  • 2 green bell peppers, diced
  • 1 medium onion, diced
  • paprika
  • salt
  • ground black pepper
  • 1 can diced tomatoes (14 oz)
  • 1 can diced tomatoes with green chilies
  • Creole-Cajun seasoning to taste
  • 32 fl oz chicken broth
  • 14 oz minute rice
  • 2 cup shredded Monterey Jack cheese
  • 1 package flour tortillas (12-count)
  • 1 package sour cream (optional)
  • 1 avocado (optional)

Required Equipment

  • 12" Dutch Oven
  • Propane stove if not using charcoal.
  • large spoon for mixing/serving
  • can opener
  • cooler

Supplies

  • Charcoal briquets or propane.
  • freezer bags
Attribution: 
Tony Kieffer, Troop 22, San Angelo, TX - Concho Valley Council.

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