- 6 Chicken Breasts
- 1 Onion
- 3 Cloves Of Garlic
- 2 Tsp Cornflour
- 2 cans Chopped Tomatoes
- 150 grams Chorizo Chopped in to 1 cm cubes.
- 750 grams Baby Potatoes
- 450 ml Chicken Stock
- 65 grams Black Olives
- 2 Sprigs Fresh Rosemary chopped
- 1 Tsp Salt
- 1 Tsp Ground Black Pepper
- 2 Tbs Oil
- Cold Water to make a slurry with the Cornflour
Ingredients For The Pot
- All Purpose
- Wood Fired Camp Stove
- Medium Dutch Oven
Par boil the potatoes in a Dutch Oven
Add the oil to the Dutch Oven and allow to heat up.
Flash fry the Chicken to add colour to the outside only, then remove from the Dutch Oven.
Add the Onions and Chorizo to the Dutch Oven and start to brown the onions, half way through the cooking of the Onions and the Garlic.
When the Onions have browned and the Chorizo has started to release some of its oils, deglaze the bottom of the Oven with the Chicken Stock.
Add all ingredients except the Water and Cornflour to the Dutch Oven.
Cook on a medium heat for 3-3.5 hours.
Check chicken is cooked all the way through.