Solar Oven Chicken Creole

Our area is having a Solar Oven Cook off again in August and last year we cooked beans, this year I am going to cook chicken and thought maybe you would like the recipe.

Chicken Creole recipe – Makes ten cups

  • 11/2 cups rice
  • 3 cups water
  • ½ tsp salt
  • The above amount makes 4 ½ cups cooked rice
  • 1 pint bottled (canned) chicken (drained), I use home canned.
  • ¼ cup dried celery
  • ¼ cup dried carrots
  • 1 bay leaf
  • 1 cup tomato powder
  • 2 cups water
  • 2 tbsp dried onion
  • ½ tsp sugar
  • ½ tsp seasoning salt
  • 4 tsp Worchester sauce
  • 3 tbsp cornstarch
  • 1 cup water
  • ¼ cup dried parsley (optional)
  • ½ c dried mushrooms

Place salted water and the dry rice in separate canning jars or covered pots in solar oven. When water is hot, and the rice warm, mix and cook for 40 to 50 minutes or until rice is done. Hydrate dried vegetables. In a large covered pot, put vegetables, tomato sauce, bay leaf, sugar, salt, pepper, and Worcestershire sauce. Cook 30 to 40 minutes. Put 1 cup water or broth and cornstarch in another jar and shake until smooth. Add the pint (canned) chicken and the cornstarch mixture to the vegetable mixture and cook uncovered until thicken. Serve over rice.

Preparedness Mom

Leave a Comment

Your email address will not be published. Required fields are marked *

Get our very best prepping advice delivered to your email box weekly