Chicken Cacciatore is a healthy meal made of protein and vegetables for a balanced camp diet that is simmered over a gas stove or in a Dutch oven.
Tropical Mango Chilli Chicken
If you love chillies, you will love this tropical inspired stew that features chicken and mango, in a coconut based sauce.
The recipe uses a chicken Maryland cut (joined thigh and drumstick) but you can exchange for just thighs, or just drumsticks or even a parted full chicken.
Feel free to adjust the chilli volume and style to your personal preference. If you like it really mild, some of the chilli can be exchanged for red capsicum (red bell pepper).
4 chicken Maryland or equivalent
salt and pepper, to taste
pineapple based brine, or any brine of choice
20g olive oil
1 large brown onion, sliced
2 large mangoes, peeled and cubed
3 habanero chillies, or to taste
200ml (7 fl oz) coconut milk
12 inch Dutch oven
Wash and pat dry chicken pieces then season with salt and pepper, add to a large bowl then pour enough brine to cover chicken. Chill for 3 to 12 hours.
Tip: Use your favourite brine for this but a pineapple based brine really fits in with the tropical theme.
In a Dutch oven heat the butter and olive oil then fry the onion until soft.
Reduce or remove the onion from heat then add the Mango and chilli letting it soften slightly with residual heat.
Mix the drained chicken pieces into the mango mixture then cook in your Dutch oven over coals or in a BBQ at around 110 degrees C (225 degrees F) until the internal temperature of the chicken is at least 74 degrees C (165 degrees F).
Once the chicken is ready, plate the chicken and cover with foil. Add the coconut milk to the remaining mango and chilli mixture then heat through. Serve the coconut mango sauce over top of the chicken.