Ingredients:
-
2 Medium size Chicken Breasts
-
1 handful of Asparagus
-
¼ Large Yellow Onion (chopped)
-
1 Can Cream of Chicken *or* Cream of Mushroom
Soup
-
1 Can Chicken Broth (10.75 oz, or just use the
empty can of soup)
-
1 can Water (10.75 oz, or just use the empty can
of soup)
-
Suggested Seasonings (Chicken dry rub):
o
Salt and Pepper (heavy)
o
Oregano (heavy)
o
Rosemary (heavy)
o
Basil (medium)
o
Paprika (light)
-
Suggested Seasonings (Asparagus)
o
Pepper (heavy)
o
Basil (heavy)
o
Salt (medium)
o
Balsamic Vinegar (medium)
-
Suggested Seasonings (Soup)
o
Bay leaves (1-2)
o
Oregano (heavy)
o
Rosemary (medium)
o
Paprika (medium)
o
Garlic powder (medium)
o
Rubbed Sage (light)
o
Basil (light)
o
Chili Pepper flakes (light)
Instructions:
Chicken:
1.
Thaw chicken before preparation.
2.
Balance chicken at around ½ inch all the way
around (if possible)
3.
Rub chicken with dry rub using suggested seasoning
4.
Place chicken in Dutch oven with chopped onion
on top of the chicken
5.
Bake chicken at 425°F for 20 minutes in a
standard oven
6.
Cut chicken into small chunks or strips
With a standard 12” Dutch oven you’ll need 31 briquettes to
cook your chicken: 21 on top, 10 on bottom (with temperature adjustments as
necessary). The medium-size chicken breasts should cook in about 35 minutes, if
you put the briquettes on as soon as possible. Once your chicken is done, you
should remove it quickly and replace the lid. If you cut the chicken outside of
the oven, you will retain heat in your Dutch oven much better.
Asparagus:
1.
Cut asparagus into 3” pieces.
2.
Heat a frying pan (or your Dutch oven) to about 400°F
3.
Add suggested seasoning
4.
Heat asparagus to desired consistency
5.
Cut asparagus again into ½ or 1” chunks
To save time, I like to heat my asparagus separately, over a
backpacking stove in a frying pan, while I cook my chicken. If you are hoping
to use your Dutch oven, you can cook your asparagus once you remove your
chicken for cutting. If you’ve timed it right, you should have enough charcoal to
cook your asparagus thoroughly. It doesn’t hurt to add 3-4 briquettes on bottom
and 8-10 on top to retain heat though. Asparagus cooks better and more evenly if
it’s cooked in 3” pieces. I shoot for a texture that easily cuts with a fork,
but crisp enough that it won’t fall apart in a soup pot. For soup, after the
asparagus is cooked, I cut it again to make it easier to eat. If you want, you
can also remove the asparagus, or you can leave it in the pot while cooking
soup.
Soup:
1.
Mix 1 can of “cream” soup, the chicken broth,
and water outside of the oven.
2.
Add suggested seasoning
3.
Put soup mix into oven
4.
Add chicken and asparagus
5.
Heat until warm
6.
Serve
If you’ve cooked your asparagus separately, you should have enough
heat in your coals to heat your soup to a desired temperature. If you cooked
your asparagus in your Dutch oven, you may need to add another 3-4 briquettes
on bottom and 8-10 on top. Once you’ve mixed your soup mix, make sure to
quickly combine the soup, chicken, and asparagus, and then cover. If you add
briquettes, the soup should heat in 10-15 minutes. If you use the remaining
briquettes, without adding more, the soup will take 20-30 minutes to heat,
depending on how much of the briquettes remain.
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