Thursday, April 30, 2009

Dutch Oven Chicken Recipes, Part II

Dutch Oven Chicken Soup, with Rice

OK, it's been a while, but here I am finally posting this recipe. This is what Steve, my friend, cooked at the Taste of Dutch a weekend or two ago. It was really delicious. The way he did it was a "dump meal", so this also qualifies as a great "Basic Dutching" recipe. It's very simple.

Dutch Oven Chicken Soup, with Rice

12" Dutch Oven
15-20 coals below

  • 3 potatoes, cubed
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 c. cubed chicken, cooked
  • 1 can tomatoes with liquid
  • ¼ c. rice 1
  • Tbsp. salt
  • ½ tsp thyme
  • ¼ tsp. Basil
  • 1 bay leaf
  • 1/8 tsp. Pepper
  • 8 c. water

Put it all in the pot. Put it on the coals and bring it to boil. This will take a while, and it will be easier covered. Then, you'll pull off some coals, just enough to keep it simmering for 45 min. With all those veggies, and 8 cups of water, you could serve a lot of people with this dutch oven chicken soup.

Now, this is the recipe that he brought with him. It really tasted great. Here's a few suggestions for variations:

  • Add a sliced up jalapeno. With this much stuff in the soup, one pepper will give it some zing without burning. To keep it tame, seed and core the jalapeno before you slice it.
  • Lemon juice would give it a delicious Mediterranean flavor! If I were to do this, I'd give it as much as 1/4 to 1/2 cup, given the amount of water in this recipe.
  • And, I, myself, would probably up the amount of chicken, just 'cause I like more and more chicken in my chicken soup.

Thanks, Steve, for coming along and for having a great time with us!

1 comment:

  1. Need to use the indoor oven at this time. How would the dutch oven receipes be cooked in a conventional oven?



Related Posts with Thumbnails