Archive for the ‘Dutch Oven’ Category
Henri’s Filipino Chicken
1 whole Chicken, Fryer (cut into 8 pieces)
1 medium Onion (sliced)
2 cloves Garlic (crushed)
1 dash Good Vinegar (Red Wine or Cider)
6-8 whole Cloves
2-3 Bay leaves
Paprika
3-4 tbsp Vegetable Oil
1 15 oz can of Chicken Broth (homemade is better)
Salt & Pepper (to taste)
Preheat a 12” Dutch oven, add oil and sauté the onions and garlic just long enough to flavor the oil. Add chicken and cook till golden brown. At this point we are just browning the chicken. Add a dash of vinegar and continue to brown. Add chicken broth, cloves, bay leaves, salt and pepper. Cover and simmer over medium high heat stirring occasionally. Add a little water if necessary to maintain liquid level (just enough to cover 1/4 of chicken). Cook 20 to 30 minutes. Sprinkle paprika over chicken during last 10 minutes.
Serves 1 if Henri’s eating over.
(otherwise probably enough for 3 or 4)
Serve over rice and grilled pineapple slices on side.
Hot and Zesty Chicken
My buddy makes this a lot, but he cannot remember where the recipe came from.
10 Chicken Legs or Thighs (bone in)
3/4 cup Brown Sugar
Sesame Seeds
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Ginger
1/2 tsp Cayenne Pepper (add more if you like it hotter)
1/8 tsp Ground Nutmeg
1/8 tsp Cloves
2 tbsp Soy Sauce
2 tbsp Cider Vinegar or Red Wine Vinegar
1 tbsp Sherry
3/4 cup water
2 tbsp Cornstarch
Bake chicken in 12” Dutch oven for 45-50 minutes turning once until done and browned.
While chicken is cooking mix together remaining ingredients except cornstarch. Bring to a boil. Mix enough water with cornstarch to make a slurry then pour into boiling mixture. Stir until thickened. Spoon the sauce over chicken during the last 10 minutes of cooking. Sprinkler the Sesame Seeds over chicken right before serving.
When ever I get in a rut and don’t know what to eat, I always go for something spicy like this dish to put me back on track.
Chili Cornbread Bake
1 lb. Ground Beef
1 Medium Onion
1 Bell Pepper
Garlic, minced (to taste, use as much as you like)
1 15 oz can of Diced Tomatoes
1 15 oz can of Tomato Sauce
1 small can of Mushroom slices (optional)
3 tbs. Chili Powder
2 tsp. Ground Cumin
Hot Sauce (to taste)
Salt and Pepper (to taste)
Brown ground beef in a 12″ Dutch oven and drain. Sauté the onions and bell peppers until tender. Add the remaining ingredients. Bring Dutch oven to a slow boil, lower heat and simmer 30 minutes.
Cornbread
2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, optional
3 eggs, beaten
2 cups milk
Mix all dry ingredients together. In a separate bowl mix all the wet ingredients. Stir wet ingredients into dry until mixed thoroughly. Pour the cornbread batter over the chili. Cover and bake for 30 minutes or until cornbread is golden brown.
Try adding green chiles or whole kernel corn to the cornbread. Cut back on the milk a bit because of the moisture from the green chiles or corn. Add a pinch of Chili Powder for a zippier flavor.
Dan & Katherine
Hot & Zesty Chicken
10 Chicken Breasts or Thighs (bone in)
3/4 cup Brown Sugar
Sesame Seeds
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Ginger
1/2 tsp Cayenne Pepper (add more if you like it hotter)
1/8 tsp Ground Nutmeg
1/8 tsp Cloves
2 tbsp Soy Sauce
2 tbsp Cider Vinegar or Red Wine Vinegar
1 tbsp Sherry
3/4 cup water
2 tbsp Cornstarch
Bake chicken in 12” Dutch oven for 45-50 minutes turning once until done and browned.
While chicken is cooking mix together remaining ingredients except cornstarch. Bring to a boil. Mix enough water with cornstarch to make slurry then pour into boiling mixture. Stir until thickened. Spoon the sauce over chicken during the last 10 minutes of cooking. Sprinkler the Sesame Seeds over chicken right before serving.
When ever I get in a rut and don’t know what to eat, I always go for something spicy like this dish to put me back on track.
Dan “Camp Master”
Loading ...