Calories

400

Protein

18g

Carbs

51g

Fat

14g

Big thanks to Camp Chef for the pre-seasoned dutch ovens! This is a camping remake on classic, Hawaiian haystacks. The base of chicken, rice, and beans is cooked in mild curry and coconut milk for a sweet-’n-savory dish. This a great dinner for a group that can personalized by everyone. I like to top mine with sweet fruits that pair with the curry well, including pineapple, coconut, and mandarin oranges. Cashews and green onions are also a delicious choice!

Dutch Oven Hawaiian Chicken Bake

Prep Time

15 min

Cook Time

2 hr

Total Time

2 hr 15 min

Recipe Type: Chicken

Serving Size: 1 cup + toppings

Makes 10 servings

Ingredients

  • 1 pound chicken breasts
  • 2 cups brown rice, uncooked
  • 2 tablespoons curry powder
  • 1 (15-ounce) can lite coconut milk
  • 2 cups chicken broth
  • 1 cup peas
  • 1 cup bell peppers, chopped
  • 1 cup celery, chopped
  • Salt and pepper, to taste

Optional toppings

  • ¾ cup green onions, chopped
  • 2½ cups pineapple, chopped
  • ¾ cup unsweetened shredded coconut
  • ¾ cup cashews
  • 2½ cups mandarin oranges

Directions

  1. Heat charcoals until they’re hot and start to turn white.
  2. In a large (12-inch) dutch oven, mix chicken, rice, curry, coconut milk, chicken broth, peas, bell peppers, and celery. Cover.
  3. Place dutch oven over 7 hot charcoals and place 14 hot charcoals on top of the lid.
  4. Bake for about 2 hours (check after 1 hour) until rice is fully cooked and chicken is shreddable.
  5. Shred chicken, then stir thoroughly.
  6. Serve with desired toppings.

*Nutrition analysis done with suggested toppings.

 

NUTRITIONAL INFO PER SERVING
Calories 400 (130 from fat)
Total fat 14g
Saturated fat 8g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 51g (5g dietary fiber, 10g sugar)
Protein 18g

 

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