This is a simple, almost to simple, recipe for a comp dinner. When camping, the more frozen food you put in the ice box the longer the ice will last. This recipe is from frozen chicken breasts. Cooking time on this will be one set of charcoals. ( About 1 hour ). the true test for doneness is with an instant read thermometer. It needs to read 165°f.. The kick ( or heat ) of this dish is up to the salsa you use, From mild to hot.
Serves from 4 to 6.
2 cans (15 ounce each ) Mexican corn with red and green peppers
1 can ( 16 ounce ) white or pink beans
1 cup chicken broth. ( low-sodium would be best )
1 cup chunky-style salsa
6 frozen boneless, skinless chicken breast halves, sliced into 1-inch strips
Combine corn, beans, chicken broth,salsa and chicken in a 10" or deep 10" Dutch oven. Stir well. Place oven over 8 charcoals. Cover with lid and add 12 to 14 charcoals on top. Stir every 10 to 15 minutes to prevent burning. Cook until chicken is 165°f. Serve.
I like to serve with wormed corn tortillas.
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