A camping recipe from David. This quick recipe can be prepared on a two-burner camp stove with a big skillet and a 2-quart pot with a lid, or you can prepare everything in a 12-inch Dutch oven.
Prep Time: 40 minutes
Total Time: 40 minutes
Ingredients:
- 4 chicken breasts, cut into strips
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 green pepper, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 tablespoon chili powder
- 1 teaspoon sweet basil
- 1/4 teaspoon dried minced garlic
- 1/4 teaspoon crushed red pepper
- salt and pepper, to taste
Preparation:
Cook chicken breast strips in a hot lightly oiled skillet for a few minutes until they are no longer pink. Reduce heat and add the remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10-15 minutes. Serve over rice, which you can prepare simultaneously in a pot on the other burner. Great with some crusty French bread.
If you like Dutch oven cooking, simply add 1 cup of un-cooked rice and 2 cups of water to the Dutch oven with the rest of the ingredients. Cook, stirring occasionally, until rice absorbs water.
Servings: 4-6
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