Campfire One Pot Chicken Burrito Bowls
1. In large cast-iron or oven-safe skillet, heat oil over direct heat on grate over campfire. Add chicken; cook 6 minutes or until starting to brown, stirring occasionally. Stir in stock and rice; heat to a boil, stirring occasionally. Move skillet over indirect heat; cover tightly and simmer 12 minutes or until rice is tender and all liquid is absorbed. Stir in beans, tomatoes with their juice, onions, corn and seasoning; cook 3 minutes or until heated through. Makes about 8 cups
2. Divide chicken mixture into 4 bowls; serve topped with avocado garnished with onions, if desired.
3. Chef's tip: Basic template for one-pot campfire or grilled skillet meal: 1 1/4 pounds protein of choice (chicken, pork, beef, tofu, etc.) cut into 1-inch pieces; 2 tablespoons oil (canola, avocado, olive oil or unsalted butter); 2 cups rice (long grain white, basmati, jasmine); 2 1/2 cups liquid (chicken stock, vegetable stock or water); 1 can beans (black, pinto, cannellini, garbanzo, etc.); 1 1/2 cups canned or fresh vegetables (tomatoes, corn, green beans, peas, etc.); 1 tablespoon seasoning (chile lime, lemon pepper, steak seasoning, Cajun seasoning, etc.); fresh herbs (cilantro, chives, parsley, etc.) and/or vegetables (green onions, jalapeños, tomatoes, etc.) for garnish (optional)
Directions
1. In large cast-iron or oven-safe skillet, heat oil over direct heat on grate over campfire. Add chicken; cook 6 minutes or until starting to brown, stirring occasionally. Stir in stock and rice; heat to a boil, stirring occasionally. Move skillet over indirect heat; cover tightly and simmer 12 minutes or until rice is tender and all liquid is absorbed. Stir in beans, tomatoes with their juice, onions, corn and seasoning; cook 3 minutes or until heated through. Makes about 8 cups
2. Divide chicken mixture into 4 bowls; serve topped with avocado garnished with onions, if desired.
3. Chef's tip: Basic template for one-pot campfire or grilled skillet meal: 1 1/4 pounds protein of choice (chicken, pork, beef, tofu, etc.) cut into 1-inch pieces; 2 tablespoons oil (canola, avocado, olive oil or unsalted butter); 2 cups rice (long grain white, basmati, jasmine); 2 1/2 cups liquid (chicken stock, vegetable stock or water); 1 can beans (black, pinto, cannellini, garbanzo, etc.); 1 1/2 cups canned or fresh vegetables (tomatoes, corn, green beans, peas, etc.); 1 tablespoon seasoning (chile lime, lemon pepper, steak seasoning, Cajun seasoning, etc.); fresh herbs (cilantro, chives, parsley, etc.) and/or vegetables (green onions, jalapeños, tomatoes, etc.) for garnish (optional)
