Recipe: Chicken Kakadu-tori

Article from: Unsealed 4X4

Add some crusty garlic bread and you have an easy, one-pot dinner

Serves: 4
Time: 60 minutes

INGREDIENTS

1 large chicken, cut into sections
2 tins peeled/stewed tomatoes
2 brown onions, chopped
¾ cup of dry red wine
2 green capsicums, chopped
2 large cloves garlic, minced
3 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons salt
1 bay leaf
2 generous pinches of ground black pepper
Crusty bread and Kalamata olives for serving

METHOD

  • Heat the oil in your camp oven over medium coals and brown the chicken pieces well on all sides (about 10 minutes). Remove and set aside.
  • Drain away the excess oil left in the camp oven, leaving just enough to sauté the vegetables.
  • Drop in the chopped onion, capsicum and garlic. Sauté until the onion is soft.
  • Pour in both tins of tomatoes, all herbs and the wine. Stir in well.
  • Place the chicken pieces back in and bring to the boil, then reduce the heat, cover and leave to simmer for 40-45 minutes, or until the chicken is cooked through.
  • Remove the bay leaf, sprinkle over a few Kalamata olives and serve with chunks of crusty bread.

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Leave a Reply

Your email address will not be published. Required fields are marked *