Arrabbiata is a spicy tomato sauce with garlic and peppers and literally means “angry” in Italian. I’ve made it at home from scratch and from a jar, and think its delightful paired with Chianti. From my experiences with Becoming an Outdoors Woman and my love for Pinterest, I’ve been inspired to cook real food campside. No more MREs or dehydrated meals in a bag…I want real food. So last week when we camped (glamped?) in Big Bend National Park (West Texas), we did just that. We brought a camp stove and dutch oven from home, camping utensils, some ingredients from our kitchen, and bought some chicken along the way. It was easy, fun, and very satisfying! After a long day’s hike, it’s nice to come back to the camp site and enjoy a hearty meal that isn’t out of a bag.
Campside Chicken Arrabbiata
1-2 glubs olive oil
1 onion, thinly sliced
3 new potatoes, chopped
1 tbsp minced garlic
16 oz chicken
1/2 yellow bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 handful cherry tomatoes, halved
24 oz jar arrabbiata sauce
1/4 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
In a small dutch oven, combine all ingredients (leaving sauce to pour over top). Cover, cook on low heat for 1 hour.
Yields: ~4 servings
Happy camp cooking!