RECIPES
Watch 2 Swine crew pitmasters Steve and Amy Tremayne demonstrate how to cook chicken creole in a dutch oven over a live fire.
INGREDIENTS
- 3 Chicken Breasts cut into chunks
- 1 Cup Chopped Onion
- 1/2 C Chopped Green Pepper
- 1/2 C Chopped Celery
- 1 16OZ can Diced Tomatoes
- 1 6OZ Can Tomato Paste
- 2 C Reduced Sodium Chicken Broth
- 1 1/2 C Uncooked White Rice (medium or long grain)
- 2 TBL Cooking Oil
- Cajun Seasoning to taste
INSTRUCTIONS
Preheat dutch oven with cooking oil on grill using B&B Oak Lump Charcoal at 400 Degrees
When oven is hot, sauté chicken until brown on both sides
Remove chicken
Add celery, onion, and bell pepper
Sauté until tender
Add diced tomatoes, tomato paste, chicken broth, chicken, and cajun seasoning
Cover and bring to a boil
When oven begins to boil stir in the rice and cover
Let simmer for 45 minutes
Enjoy!
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