Thursday, March 3, 2011

Dutch Oven Chicken Fajitas

I've been thinking about throwing this one together for a few weeks and finally got it in the pot tonight. It's a tasty and easy to cook meal which will feed the hungry family. I used a 12" camp dutch oven.

2 lbs. chicken breasts cut into 1" pieces
2 tbs. olive oil
1 pkg fajita seasoning
1 red bell pepper, sliced and seeds removed
1 yellow bell pepper, sliced with seeds removed
2 onions sliced
4 small zucchinis, sliced
3 tomatillas, diced
1 lb. mushrooms, sliced
1 bunch cilantro, chopped

Start by firing up about 36 charcoal briquettes in the chimney starter.
When they are hot place a solid layer of briquettes underneath the dutch oven, heating the olive oil.
When oil is hot, lightly brown all sides of the chicken pieces.
Add 1/4 cup hot water and the fajita seasoning.
Add the veggies.
Put the lid on the oven.
Arrange briquettes so that about 12 are below the oven and the remaining 24 are on the top of the lid.
Cook for about 45 minutes.

Eat them wrapped in tortillas or serve them over rice.
Some folks like sour cream and grated cheese with them.
We served them with salsa verde. Picante would be good.

The Verdict:
Pretty, colorful, and very good flavor. All the ingredients were perfectly cooked and tender. Black Betty and the kids liked them. I thought they were a little too wet. Next time I will omit the water.