LAST week Roothy showed us how to cook fish and chips when you’re 1000km from the ocean. This week he’s got a Mexican-inspired dish that’ll spice up your campsite menu.
Roothy’s stolen the recipe from his old mate Chooka, and now he’s sharing this spicy treat with you.
The aptly named Chook Amigo dish is part nachos, part fried chicken. And the end result will have you salivating.
As is always the case with Roothy’s Bush Cooking adventures, the method is very simple.
First, lather a couple of chicken legs in olive oil and top them with taco seasoning – mild or hot. Then, when the oil is bubbling away, whack the legs on the pan.
Roothy uses a Gladiator Series stove from Coleman and he reckons it gives off enormous heat, which is a good thing, as chicken is definitely something you don’t want to undercook. So make sure the meat is cooked right through to the bone and is entirely white.
On a serving dish, plate up a layer of corn chips and top with avocado, sour cream and salsa (it wouldn’t be a Mexican dish without these key ingredients).
Once it’s plated – and you’ve stopped picking at the chips – place the chook on top!
Now, where’s the tequila?
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