The RV Chronicles — Tighter than an elephant in a suitcase

A 32-foot RV sounds good to someone who has spent many nights in a two-pound tent. But hanging my hat here for the foreseeable future will undoubtedly test my claustrophobic tendencies.

My bedroom is a queen-sized bed … and that’s it. Seriously, there are about 10 inches between the mattress and the wall. The bathroom isn’t much roomier, albeit slightly larger than my oven. The nifty thing though is that I am able to flush the toilet from the shower. And then there is the kitchen…

RV kitchens, I’ve decided, are the iron pyrite of amenities. They look really nice on the surface, but offer very little compared with the real thing. The storage provides just enough space for a handful of spices and sauces, and about three days of provisions. But, hey! I’m the carnivore who became a vegan for three months just to prove that I could. I also know how to cook an egg in a paper bag over a fire, or use my pants as a life preserver, if need be.

I still need to figure out how to get dressed while standing on one foot, but I think I can do this RV cooking thing.

StubbsGreenChileMy first recipe from the road was going to be a ham sandwich, until the folks at Stubb’s came through in the clutch. If you’re a regular here, you know that Stubb’s is among the very few commercial sauces that I’ll buy. Sure, the packaging is old school cool, but it’s what’s inside that really takes it over the top. Real ingredients that I can pronounce, and nothing that my doctor would scold me for eating.

Some time ago, Stubb’s called on me and offered to send sauces my way. My only obligation: to cook with them and talk about them here. Easy for me, especially considering that I was already a longtime customer. The latest batch came on a day that I was traveling to my new temporary home and it included one of my favorites from the Stubb’s lineup: Green Chile Anytime Sauce™.

It’s Hatch chile season, in case you haven’t heard, and this stuff combines New Mexico’s most famous export with garlic and lime. I’ve used it as a marinade, basting sauce and in this week’s recipe it flavors the whole dish.  This has a little bite to it. You can either serve it with a side of sour cream and avocados, or use only half the bottle of Stubb’s Green Chile Anytime Sauce™ and replace it with 3/4 cup of additional chicken stock.

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Dutch Oven Chicken and Rice Verde

Dutch Oven Chicken & Rice Verde — One pot. A handful of ingredients. Hatch bliss.

Dutch Oven Chicken & Rice Verde — One pot. A handful of ingredients. Hatch chile bliss.

5.0 from 4 reviews
Dutch Oven Chicken and Rice Verde
 
Don't own a cast iron Dutch oven? This recipe is a great excuse to head to the local camping store and buy yourself a 4-qt. model. Dutch ovens are cheap and they last forever. Plus, they're fun to use!
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 3 – Chicken quarters, trimmed and rinsed (about 2 lbs.)
  • 1 lb. - Smoked sausage (or Polska kielbasa), sliced
  • 1 – Small onion, sliced or diced
  • 1 bunch – Cilantro, chopped
  • 2 – Carrots, chopped
  • 1 bottle (12 oz) – Stubb's Green Chile Anytime Sauce™
  • About 2 TB – Stubb's All-Natural Spice Rub for Pork
  • 2½ cups – Chicken stock
  • 2 cups – Long grain rice
Instructions
  1. Season chicken with Stubb's All-Natural Spice Rub for Pork, and set aside.
  2. Light about 24 pieces of charcoal in a charcoal starter. In about 10 minutes, they’ll be ready to cook with. (We just want them to be grey around the edges.)
  3. Place 12-15 hot charcoal briquets on a fireproof surface (I tend to use an old recycled roasting pan); set the Dutch oven atop the coals.
  4. Add sliced sausage and brown lightly to render some fat.
  5. Once sausage has rendered some fat (about 3-5 minutes of cooking), remove and set aside.
  6. Add chicken quarters, skin side down.
  7. Add onions and carrots.
  8. Cook until chicken is slightly browned, stirring vegetables and turning chicken regularly, about 5-7 minutes.
  9. Add chicken stock, cilantro, Stubb's Green Chile Anytime Sauce™, rice and sausage; stir to combine and spread rice out as evenly as possible.
  10. Cover with Dutch oven lid; place remaining charcoal pieces on lid.
  11. Cook until rice has absorbed all the liquid and chicken is fall-off-the bone tender, about 45 minutes.
  12. Serve with a side of sour cream and avocados if desired.

 

 

Comments

  1. Welcome to my world! This dish looks good, might try it in my slow cooker which is also an essential appliance in this mini-kitchen!

    • adamjholland says:

      I do have my slow cooker/pressure cooker combo. I think I’ll be using it a lot more than I used it on Chestnut Lane.

  2. Very impressive given the cramped cooking quarters. I will try this.

    • adamjholland says:

      Thanks, Leslie. The photo was shot with a cell phone, which is very unusual for me. I’ll make this again and get you a better photo. :-)

  3. The cast iron dutch oven sounds more affordable for me than the Cuisinart that I have been wanting for a very long time. I will have to check it out.
    This looks wonderful but I too, will be using my crock put if I can find this particular Stubbs up here. I do not remember seeing it on the shelf at my local grocery.

    • adamjholland says:

      Jill – Why not get both? They are two different types of cooking vessels. The cast iron one is a camping person’s dream though.

  4. YES!!!! – I get to show Mark that RV life sux. He’s trying to convince me that once both kids are off at college (1 down, 1 to go) that we’re going full RV and traveling the country which is a big ol’ fat hell to the no. Thanks Adam :)

    On another note, your chicken and rice verde looks pretty damn amazing.

  5. Man – that looks incredible! I love Stubbs myself and I will look for the green chile in my grocery…….YUM!

  6. Flush the toilet from the shower? Getting dressed while balancing on one foot? This RV life sounds AMAZING. That’s it! I’m bulldozing my house and living in a RV, even if it never moves. Now let’s see what my Prius driving neighbors think about THAT.

  7. Adam, what a timely post! We just devoured babyback ribs last night smothered in Stubb’s original (the ONLY sauce I will buy) along with some Texas BBQ beef brisket smoked for six hours. However, as an appetizer, I roasted several Hatch chiles, tomatoes, onions, and garlic and made a killer Hatch Chile salsa to serve with tortilla chips. In fact, I just went back to the store today and got the last couple of pounds of Hatch chiles that were in the bin to roast up and freeze before I go camping this weekend.

    I don’t mean to make this comment a book, but I also wanted to let you know that me and my (not husband yet at that time) spent six months traveling the U.S. in a 17-foot Class C Camper back in 1993! Talk about cramped, LOL!

    • adamjholland says:

      I sincerely hope that we aren’t shopping at the same store, because I was planning on doing to Hatch chile roasting this weekend. A 17-footer? I think I could do that, so long as I was able to pitch a tent outside. ;-)

  8. I’m trying to wean myself off bottled sauces, BUT, this Stubbs Green Chile sauce must be tried. Love your comparison of the bathroom being slightly bigger than the oven. ;)

    • adamjholland says:

      You must know, Lea Ann, I’m not a huge bottled sauce, salsa or dressing guy. Keep in mind too that the folks at Stubb’s aren’t compensating me, rather they are asking for my opinion. Don’t get me wrong: I like the idea of getting $15 in sauce in the mail every eight weeks or so, but this is truly about singing the praises of one of the (very few) brands that I’ll buy. You too should try the green sauce, but do it once Hatch chiles aren’t in season. It’s clutch. I promise.

  9. You seem to be lining up my meals for when the in laws approach. They arrive via RV from Dickinson, TX and connect it to our front faucet and outdoor electric outlet. Luckily we have very understanding neighbors. They are now 84, so maybe there is something to this RV’ing. They assure me they only stay in 5 star parks, so perhaps that is the secret. I just hope this year that the visit isn’t more than 2 weeks, but it is lookin’ like three. I need more recipes like this Adam!

    • adamjholland says:

      That’s funny, Abbe! Dickinson is right down the road and I know a few folks there. Small world. ~ Tonight, I pan fried some flat-iron steaks; then put them in another pan with mushrooms, flour and some beef stock. I’m going old school (Southern) and serving it over rice. For dessert? Green Apple Jelly Bellys that I bought in bulk. I sincerely hope my doctor doesn’t read my blog on the sly. ;-)

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