With only a few ingredients, chipotle rub and the nCamp Stove, we created a campsite delicacy. Pulled chipotle chicken tacos, served with spicy cabbage slaw on a flour tortilla are easy to make and only take about 15 minutes. Serves 2 people.

  • 2 tablespoons oil
  • salt and pepper
  • 1 chicken breast
  • 1 cup of cabbage
  • 1 serrano pepper
  • 1 carrot
  • chipotle rub or your choice of seasoning
  • 4 tortillas

When using wood to cook, fill the combustion chamber with twigs and light. Allow your fire a minute to catch a good flame. Add cooking oil to the pan and heat. Add chicken breast to the pan and cook for 5 – 7 minutes. Flip and cook for 5 – 7 minutes more. Thinly slice the cabbage and put in a bowl. Add a thinly sliced serrano pepper, grated carrot, salt, pepper and oil to your cabbage and mix together. Remove the chicken from the stove and use two forks to shred. Add as much or as little seasoning as you’d like. We suggest using chipotle rub but feel free to get creative. Serve chicken and slaw on flour tortillas and you are all set to enjoy a delicious meal.