Friday, January 1, 2016

Curry Chicken and Rice

Curry Chicken and Rice


An Instant meal that is sure to please!

Easy to make since everything is dehydrated and only hot water is needed.

 Plenty of variations can be made with the base recipe. Start with the chicken and rice and go from there. I added a mix of frozen vegetables, which I dehydrated and also added dehydrated red peppers, mushrooms and zucchini squash which I had dehydrated as well. I also toasted cashews for a little added flavor.
It's versatile and delicious!

I packaged the dry stuff and the chicken separately. Open both pouches and place in large Ziploc bag. 
Add 2 cups of boiling water and wait.... patiently. For 15-20 minutes. The frozen peas and green beans tend to take a little longer to fully rehydrate. 

We placed the bag inside an insulated pouch to keep it hot while it's cooking. 
Halfway through, I stirred and turned the bag upside down to allow the veggies that had floated to the top to fully hydrate. 

After 15 minutes, stir and serve! 




Curry Chicken and Rice
2 servings
Print Recipe

Ingredients
At home
1/2 cup instant brown rice
1/2 cup dehydrated chopped chicken
1/4 cup chopped roasted cashews
1/4 cup dehydrated sliced mushrooms
1/4 cup dehydrated sliced red peppers
1/2 cup dehydrated mixed vegetables
2 Tablespoons of dehydrated chopped onion
2 teaspoons sodium free chicken bouillon
2 teaspoons curry powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or more to taste)

On the trail:
2 cups boiling water

Directions
At home: Add all ingredients except the water to a quart freezer Ziploc bag or vacuum sealed bag.

On the trail: Boil 2 cups of water. Pour into bag with all of your ingredients. Seal bag and let soak for 10 minutes. Stir and turn bag upside down so the veggies that have floated to the top will get more liquid. After 15-20 minutes total, stir and serve!!


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