Cajun Spiced Chicken
This is one of my favorite Dutch Oven recipes. The ingredients travel well for camping and pre-chopping at home and placing them in Ziploc bags makes it a great no fuss evening meal in the great outdoors.
- 6 chicken breasts (boned and skinned)
- 2 Tablespoon Cajun Dust or any cajun seasoning mix
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 Tablespoon olive oil
- 3 medium onions (halved and sliced very thin)
- 2 ribs celery (diced)
- 1 1/2 cup . eggplant (skinned and diced small)
- 1 bell pepper (diced)
- 1 small zucchini (slice)
- 3 cloves garlic (minced)
- 1 can Cajun Stewed Tomatoes (14oz.)
- 1 cup chicken broth
- 1 Tablespoon herbed white wine vinegar
- 1/2 cup chives (finely chopped)
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Preheat Dutch oven over 16 to 20 coals, add olive oil. When oil is warm add chicken and brown on both sides. Remove chicken. Saute onions until tender.
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Add remaining vegetables and saute about 5 minutes, then add the tomatoes, stock and vinegar, Bring mixture to a simmer, then put the chicken back on top.
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Put lid on the Dutch oven and simmer for about 20 minutes. Sprinkle with chives on top and serve. I like to serve this over rice. If you can’t find Cajun spices, use Italian.