Campfire Chicken & Veggie Skillet
A hearty, no-fuss meal you can cook on your Bayou Classic® Cast Iron Skillet over any Bayou Classic® Cooker. With simple ingredients and even heat from cast iron, this recipe keeps cooking straightforward while delivering satisfying, camp-ready flavor.
Makes 8 servings
Ingredients
- 4 tbsp olive oil
- 2 pounds boneless skinless chicken breast or thighs
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1/2 tsp cayenne powder
- 1 tsp brown sugar
- 1 tbsp minced garlic
- 2 yellow onion, sliced
- 6 cups broccoli florets
- 2 zucchinis
- 2 yellow bell peppers
- 2 red bell peppers
- 1/2 cup low sodium chicken broth, or bone broth
- 1 bunch of green onions.
- Bayou Classic® 2-qt Cast Iron Skillet
- Bayou Classic® 12-in Roux Spoon
Directions
- Combine all seasonings and brown sugar into a small dish
- Cube chicken into 1-in pieces, coat in 1/2 tbsp olive oil and half of the seasoning mix
- Heat 1 tbsp olive oil in a Bayou Classic® Cast Iron Skillet and then brown chicken for 7-8 minutes until all sides are golden and meat is cooked through. Remove from skillet and set aside.
- Add remaining oil to skillet. Once hot, add all vegetables, garlic and sprinkle with remaining seasoning mix. Saute until vegetables are just tender enough to easily pierce with a fork.
- Stir in the chicken broth and browned chicken.
- Let cook for 2 minutes and remove from heat.
- Add salt, if needed, and garnish with chopped green onions.
