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
2 hr 15 min
Recipe Type: Chicken
Serving Size: 1 cup + toppings
Makes 10 servings
- 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
- ¾ cup green onions, chopped
- 2½ cups pineapple, chopped
- ¾ cup unsweetened shredded coconut
- ¾ cup cashews
- 2½ cups mandarin oranges
- Heat charcoals until they’re hot and start to turn white.
- In a large (12-inch) dutch oven, mix chicken, rice, curry, coconut milk, chicken broth, peas, bell peppers, and celery. Cover.
- Place dutch oven over 7 hot charcoals and place 14 hot charcoals on top of the lid.
- Bake for about 2 hours (check after 1 hour) until rice is fully cooked and chicken is shreddable.
- Shred chicken, then stir thoroughly.
- Serve with desired toppings.
*Nutrition analysis done with suggested toppings.
|NUTRITIONAL INFO||PER SERVING|
|Calories||400 (130 from fat)|
|Carbohydrate||51g (5g dietary fiber, 10g sugar)|
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