Dutch Oven Hawaiian Chicken Bake

Ingredients

• 1 pound chicken breasts
• 2 cups brown rice, uncooked
• 2 tablespoons curry powder
• 1 (15-ounce) can lite coconut milk
• 2 cups chicken broth
• 1 cup peas
• 1 cup bell peppers, chopped
• 1 cup celery, chopped
• Salt and pepper, to taste

Optional toppings

• ¾ cup green onions, chopped
• 2½ cups pineapple, chopped
• ¾ cup unsweetened shredded coconut
• ¾ cup cashews
• 2½ cups mandarin oranges

Directions

1. Heat charcoals until they’re hot and start to turn white.
2. In a large (12-inch) dutch oven, mix chicken, rice, curry, coconut milk, chicken broth, peas, bell peppers, and celery. Cover.
3. Place dutch oven over 7 hot charcoals and place 14 hot charcoals on top of the lid.
4. Bake for about 2 hours (check after 1 hour) until rice is fully cooked and chicken is shreddable.
5. Shred chicken, then stir thoroughly.
6. Serve with desired toppings.

*Nutrition analysis done with suggested toppings.

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