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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Scout Salsa Chicken & Potatoes Dutch Oven Recipes Back to the Dutch Oven Recipes page. Scout Salsa Chicken & Potatoes Chicken Thigh's or Breasts 1 or 2 Cups Salsa, your favorite 1 or 2 cans Mushrooms 1 or 2 Onions, sliced 2 to 4 Potatoes, sliced - or you can use small Red Potates whole!!! Salt & Pepper, to taste This was given to us by a Scout Master that has cooked for 40 plus years!! As you can tell he uses exact measurements!!! Directions: You can use a 12" Deep Dutch Oven or a 14" Deep Dutch Oven. You will need enough chicken to fit in the bottom of the one you are using. Warm and oil your dutch oven. Place the chicken in the bottom. Next take your salsa and pour over the top of that. Just enough to just about cover the chicken. Next put the Mushrooms on top of the chicken, now the sliced onion on top of everything in your dutch oven. Take the sliced potatoes and put on top of the onions. Just fill the dutch oven till you have about 1/2 inch from the top of the dutch oven. Put the Salt and Pepper on the potatoes, you can do that every so often so that they get salt & pepper on all of them if you like. Put the lid on and cook. It takes about 1 hour or so to cook. When you smell it or see steam coming out from under the lid you know it is done. When you serve this you take off the Potato layer and put in a bowl. Then you can take the chicken out and add your potatoes to your plate. It seems to be easier that way so you get a whole piece of chicken per person along with some salsa. However, you can serve it how you like too!! Serves: as many as how many pieces of chicken you use!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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