Dutch Oven Chicken and Poblano Peppers Stew
Recipe type: chicken, dutch oven
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Tender chicken breasts with eggplant, onions, potatoes, tomatoes and spices cooked in a Dutch Oven.
  • 1½ lbs. chicken breasts cubed
  • 1 - 3 poblano peppers roasted
  • 1 eggplant cubed
  • 1 medium onion chopped
  • 3 medium potatoes cubed
  • 1 14.5 oz can petite tomatoes
  • 2 tablespoons oil
  • 3 - 4 garlic cloves minced
  • 1 cup chicken stock
  • salt
  • pepper
  • ½ teaspoon dried thyme or 1 teaspoon fresh
  • 1 teaspoon Italian Seasoning
  1. Cut the eggplant into cubes and place in a strainer. Salt and let set for 15 minutes. Blot off with a paper towel the liquid that forms on the eggplant. This is supposed to help with bitterness that eggplant can have. I really think with the eggplant we get today it isn't necessary but I still do it just to be safe.
  2. Roast the poblano peppers over the grill or on a gas stove like I did. When they come off of the heat put them in a bowl and cover them with saran wrap. Let set for at least 15 minutes for them to steam and it helps to remove the blacked skin easier. Be sure to let the skins blacken, the peppers won't burn. Scrape off them skins after they have rested.Cut the peppers into about a ¾ inch square or close to that.
  3. Cut the chicken into large pieces. Salt and pepper well.
  4. Cut up the potatoes and add them to the eggplant. When the chicken is browned add the potatoes, eggplant and tomatoes.
  5. Put the lid on and place the charcoal on top. Cook for 30 minutes.
  6. Remove the lid and put in the spices after giving it a stir. Cook another 30 minutes.
  7. We used 20 briquettes of charcoal on the bottom and 20 on top.
Recipe by Camping Adventures at https://adventures.camp/dutch-oven-chicken-and-poblano-peppers-stew/