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Learn how to make BBQ Chicken Hash in a Dutch Oven.
Tags:BBQ Chicken,bbq chicken hash,bbq chicken hash in a dutch oven,cooking lessons,cooking recipes,cooking tutorials,dave can cook,dutch oven,jaybobed
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Hey. How are you all doing? This is “Cooking with Dave” once again. I’m Dave. And today, I am going to cook some chicken. I’m going to cook some barbecue chicken hash. It’s a good stuff. I make sauces out of it. You really don’t—my hash is good.
I find this chicken. I’m going to show this chicken to you. I find this chicken in the store and it’s on sale all the time, a boneless, skinless chicken breast. Now, what do I do with boneless, skinless chicken breast? It has got no bone. You can cook it with no bone. It got no skin on it. It got no fretful flavor. It’s going to be dry if you cook this chicken. Now, you can fry it. It’s pretty good and I could fry it but it is pretty much all you can do with it. Fry it.
So, a couple of weeks ago, I said, “What else can I do with this?” So, you know what? I’m going to put it in the Dutch oven. You will see why. So, I put it in the Dutch oven and man, it’s wonderful. It is tender, it is juicy. I added barbecue sauce to it. I gave it a big stir and it’s just so tender and juicy. It falls all apart. It becomes a nice hash, you cannot beat it. You’ve got to love it. It is very, very good. Alright, I’m going to bring it here and show you how to do it.
See, boneless, skinless chicken breast on sale, I got one, two, three, four, five, six, seven big bad boys with $14.92 is what they cost when it was out. It is special today. They’re frozen. I’m up on that. Special today for $6.48, man you can't beat that. That’s less than half price on these things, $1.79 a pound for breast meat. But like I said, they drop because there’s no bone, there’s no skin. What do you do with this? We’re going to put it in Dutch oven.
Okay. Here’s my chicken. What I’m going to do is like I always do. I’m going to hit it with some pepper. I’m going to put a little more because I'm going to stir the chicken around. Instead of flipping it over, I’m just going to put a bunch of spices on top of it. So much of Italian season of course. You all know, I got to use Italian seasoning. It’s my way. The Italian season in and then we’re going to hit it with some onion powder. Onion powder, we’re going to onion powder it up, onion powder it up. Then we’re going to garlic powder it up, garlic powder. Then we’ll go put a little salt on it, salt action.
All right, and then we’re going to give it all a big stir and make sure everybody is covered with bases. Cover it with bases because we got spices on them. Alright now, for best results, you should put this in the freezer. I pulled it on and put the refrigerator. Let it sit with those spices for four or five hours. Let those spices marinade up into the chicken and it will be good. Okay. I touch it again. I'll be washing my hands.
Alright, here we go over the Dutch oven. Take the lid off. I'm going to put a little olive oil. I don’t have enough we’ll see. A little olive oil on the bottom of the Dutch oven, just give it a little layer of it. Add olive oil except for this — it’s great yeah. I'm going to put my own rule, let’s say three teaspoons of garlic down at the bottom. We’re going to put a whole chopped up onion because you all know that’s my way. I like the chopped up onion. I like the garlic. This stuff is good for you. Now, I'm, going to hit that with just a little bit of salt to soften the chicken and with just a little bit of pepper. And I’m going to stir it all up real good.
Stir it all up. Try to get that oil on the garlic and the onions with the salt and pepper. Everybody all mixed up nice and then kind of just make yourself a little bed of onions and garlic, like so. Now, I want to put a little more Italian seasoning so I’m going to put a little bit of Italian season down at the bottom just like that. And then I’m going to leave my chicken on top of that. I will use some tongs so I don’t have to touch the chicken. Then, I will lay it down just to make me a flat layer of chicken on the bottom of my dutch oven like so. And then, we will put some little more Italian seasoning on top of that. We really want some flavor real up on our chicken there and those herbs are going to give us lots of flavor. We like flavor. And then I'm going to put the last two pieces of chicken like so.
Okay. Now, I'm going to add just a little more Italian season on top of those two guys and make sure they got enough and it’s about right. And then all I have to do give this thing a work to cook that’s why I loved it so much. Just put the lid on it. You can put this in the oven at 375 degrees for about an hour. Give it a check. Drain the juice off and then we’re going to add some barbecue sauce and I'm going to show you how we do it.
I’m just going to throw it right on my grill. I'll cook this on the grill. I’ll will put the lid down on the grill just like an oven and cook it for about an hour and then we’ll give it a check and see what’s going on.
Alright, here we are back at our Dutch oven. I just took it off the grill. Remember you put this in the oven. Use whatever you put some heat to the Dutch oven. The great thing about it, it will cook your food. That’s the important thing about the Dutch oven is make it hot and it will cook your food.
Alright, just take it off of the grill. So hot, looking good. It looks like it’s all done. It’s going to be tender and fall apart. What I want to do is look down at the bottom. Can you all see that? Down at the bottom I've got some fat, I've got some grease. I got my onion still. Alright, I'm, going to drain this grease off but I'm, going to try to keep my onions and my garlic if I can. I will use some of it but it’ll be all right. Mostly I just wanted to get rid of that grease but I don’t want any grease that barbecue have. You know what I'm saying? I’ll be right back.
Okay. Drain my grease off as much as I could and get some onions and get garlic and I was going to make me some mustard beef barbecue sauce. And this is just some Carolina barbecue sauce, regular old mustard base. It’s a good stuff. You can use whatever kind of barbecue sauce that you like. Just dump it right into the pan there. I'm going to save a little bit. I'll put on the—dip in and then we’re just going to start stabbing those breasts. See how tender they are? See how much they have cooked? And they are just falling apart, just falling apart, just falling apart tender and juicy, awesome good.
And all I have to do now is just break them up. If you do that barbecue sauce in there to cover on everybody. If I want to, I will throw it back on the grill for about five to 10 minutes. You can put it back in the oven for about five to 10 minutes. Just let it get some heat build up in your barbecue sauce. This thing is so hot you probably just throw the lid back on it and let it sit right here for about 10 minutes and everybody will be hot throughout. This is looking good. So, there you go. There is barbecue chicken hash.
And I will tell you right now, this is good stuff. I’m going to put on some sandwiches and have it with some baked beans. And this is going to be so good. Hey, what do you all think? You all think that I should put some more barbecue sauce up in this? What do you all think? A little bit? Alright, I’m going to put a little bit more barbecue sauce jus t a little bit. I still want to save a little bit barbecue sauce and put on the sandwich when I make it. Get that barbecue sauce up in there like so. Oh, it smells wonderful, the barbecue sauce, the onions, and the garlic, tag season, oh man, it smells good. Alright, now we’re just going to put the lid back on it and let it sit there for about 5 to 10 minutes and call it done.
Alright, I got me some baked beans and I'm going to take my barbecue chicken hash. It is wonderful. Do you all see this, how wonderful that look? It looks good. And I'm just going to take some and shovel out here with my spatula and just stick it onto my bread and make me a sandwich. I have some baked beans. Oh man, this is going to be so good. I like this chicken cooked like this. I can say it’s hard to do anything with this chicken, boneless, skinless; you don’t have any flavor in that. You put some barbecue sauce up on it. Look at that, it’s a nice sandwich. Cook it in your Dutch oven and man this is going to be good, alright.
Okay, so there’s our barbecue chicken hash. It’s good. It’s a good stuff. The other thing when I made this barbecue chicken, I didn’t put a—under you. I took that last picture of what I eat and then when I eat it and—oops. So, it can make a day, make me a leftover sandwich from the barbecue hash. And man, it’s good. I put it on to here. I didn’t have a bun, I would rather put this on bun and make it like you know, a whole port of sandwich but I got two here as I put it on. Man, this is good. It’s day one. It’s good.
Alright anyway, it’s barbecue chicken hash. It’s no big deal. A little onion, a little garlic, bottom of the dutch oven, some oil, put it in your oven at 375 or 350 for about an hour, you know, check it for about an hour and a half and when it’s really tender, it’s done—put your barbecue sauce in there. Give it a good stir, mix it all around. I do that a couple of times when I'm cooking it. I cook it a little 5 to 10 minutes to 15 minutes in the oven. I tried the sauce when I first stirred it up and I go ahead and stir it with some more. I’m going to add a little more sauce. Check it out. Some of you think, “Man, it is wonderful.”
Go ahead and try it. It is easy to do. You’re going to love it. You all have a great day. Thank you.