Solar Oven Chicken Stew
I did tweak it a bit from the original and it was a total success. Instead of plum tomatoes I uses the diced fire roasted tomatoes and 1 can of whole olives rather than 1/4th cup of sliced olives.
The pot I used was a 3 quart graniteware with lid. Just right for 2 people although this could easily serve 4. We did have left overs for the next day. It was served over quick rice with a simple dinner salad.
|Dump everything in the pot raw||Mix it all up and cover it with the lid|
|Set up the sun oven||Focus by centering the sun spot|
|Preheat the oven for about a half hour||Add your pot of stew and clamp down the lid|
2 hours later.
I did refocus the oven once or twice during the cooking span.
The temperature never got much above 300 degrees.
- 1 can diced fire roasted tomatoes
- 1 Tbsp. Costco dry onions
- 2 tsp. Costco dry garlic granules
- 1 can whole large olives
- 2 tsp. herbs de Provence
- 2 Tbsp. extra virgin olive oil
- 6 boneless, skinless chicken thighs
- salt and pepper to taste
- Set out the oven to preheat
- Put all ingredients in the pot except the chicken.
- Mix it all up and then add the chicken nestled into the sauce.
- Cover and cook to fork tender. It can take from 1 1/2 hours to 2 hours depending on the heat of your sun.
- It will not burn so do not worry if you keep it in the pot longer.
- I spooned the chicken over rice. It would be great over pilaf or noodles too.
- Equal amounts of these herbs
- dried savory
- dried rosemary
- dried thyme
- dried oregano
- dried basil
- dried marjoram
- dried fennel seed
- I make a big batch of this up and keep it in my pantry.
- For instance 3 Tbsp. of each herb.
- Store in air tight jar and you are good to go when you need it.