This recipe is a hybrid one: The rice is prepared FBC, the sauce is one pot method. It doesn’t need a big pot, a 1.3 or 1.5 liter pot will work perfectly.
Curried Chicken over Rice
- 1 cup instant rice
- 1 3-5 ounce can (with pop-top) or 3-ounce pouch chicken breast
- ¼ cup dehydrated sweet potato cubes
- 2 Tbsp dehydrated or freeze dried apple slices, crumbled
- 2 Tbsp dehydrated red bell pepper
- 1 Tbsp dehydrated onions
- 1 tsp dried parsley
- ½ tsp curry powder
- ¼ tsp ground ginger
- ¼ tsp sea salt
Place the rice in a quart freezer bag, mark “Add 1 cup water”. Tuck the can or pouch
Pack the remaining ingredients into a sandwich bag. Mark “Add 1½ cups water”.
Bring 1 cup water to a boil. Place the instant rice bag into an FBC cozy (or similar) and slowly add in water. Stir, seal tightly and let sit for 15 minutes insulated.
Meanwhile, add the chicken (with any broth), and the dry ingredients into a pot, with 1½ cups water. Let sit for 5 minutes to start hydrating.
Bring to a boil, reduce flame to as low as it will go and let simmer for 10 minutes.
Serve over the rice, or stir the rice into the sauce. Both ways work.
For additional calories, for cold weather trips, add in 1 packet oil.
Serves 1 to 2. It is a large meal, but smaller appetites could split it.