We love a classic hot dog, but man the Dutch oven can do serious wonders at camp. With just a bed of coals and a handful of hardworking ingredients, you’ll get juicy Pale Ale pulled chicken ready for taco artistry. We topped ours with avo, cotija and onion, but go wild with your favorite fixings.
1 tablespoon olive oil
1 medium onion, diced
2 teaspoons chili powder
1 pound boneless, skinless chicken thighs
1 cup Sierra Nevada Pale Ale
12-oz can of diced tomatoes with green chiles
Salt and black pepper, to season
Serve with crumbly cheese, like cotija or feta, avocado, sliced red onion
Heat a large Dutch oven over a bed of coals. Add oil, onions, and chili powder. Season with salt and black pepper. Cook until onions are a bit translucent, 5–7 minutes. Add chicken and season with salt. Cook chicken for 5–7 minutes to brown, and turn over. Cook for another 5 minutes.
Add beer and diced tomatoes. Cover with lid and cook for 15–20 minutes, adding more beer or water, if necessary, to keep moist. Shred chicken with two forks and remove from heat.
Serve chicken on tortillas and top with cheese, avocado, and red onion.