Dutch Oven Chicken & Chops
Credits - "Mike Bunce created this sweet & sour dish, which has become a favorite among his river buddies on rafting trips. He likes to cook it long and slow so that everything falls apart."
(Otherwise, aside from this credit to him, I've stolen his recipe)
Get a 12 inch diameter 4 inch deep outdoor Dutch oven.
You'll need about 40 charcoal briquets for the following steps-
Will give you at least 15 hearty servings
6 or more tablespoons olive oil
12 pork chops, trimmed of fat
12 chicken thighs, boned & skinned
12 chicken breasts, boned & skinned
lots of coursely ground pepper
1 teaspoon garlic powder
15 ounces of a good sweet & sour sauce from the Asian grocery aisle
1 large onion, chopped
2 green peppers, seeded & chopped
4 ounces mushrooms, chopped
1 cup water
BROWNING STEP - Heat oil in Dutch oven. Brown pork chops and all chicken with the pepper and garlic powder. Will have to do this in batches. Total browning time about 40 minutes.
BAKING STEP - Layer the meats in the Dutch oven. Poor sweet & sour sauce over the top. Add onion, green peppers, mushrooms and water. Bake in Dutch oven with mostly top heat for 30 minutes. Check and ladle juice over the top. Keep baking, checking and ladling juices every 15 minutes thereafter until the meat falls just to pieces. Total baking time will be about 2 hours.
For the baking I use 8 briquets on the bottom and 15 on top. You'll need a bunch more for the browning part of the recipe.
Will make a good 15 hearty servings. Good with pasta or potatoes.