AI Created Backpacking Chicken and Instant Rice

Scared of AI taking over the world and making us its slaves? I am pretty sure it isn’t quite yet there – and for now you still need me to dream up recipes for your backpacking trips.

But let’s keep an eye on it…..because Kirk asked ChatGPT4 to make a backpacking recipe with chicken and rice. But let’s just say it still needed Ol’ Sarah to make it usable. So for now the overlords haven’t corralled me. For now.

AI generated artwork by Kirk Kirkconnell, 2023.

Before you know it…..the freezer bags might be taking us on as well. Be careful in your kitchen, kids!

Direct from ChatGPT4, comes this very heavy on the meat, one pot method recipe. It has so much meat in it, you’d swear a freeze-drying company rigged the results.

Copied with no changes to what AI wrote up for me. Parameters given to the AI were chicken and instant rice for backpacking. The human generated version is below, so keep scrolling.

Backpacking Chicken and Instant Rice (Made by AI)

Ingredients:

• 1 cup instant rice
• 1 cup freeze-dried chicken or canned chicken (drained)
• 1 cup freeze-dried vegetables (peas, carrots, corn, etc.)
• 1 tablespoon chicken bouillon powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (optional for added richness)
• 2-3 cups of water (for rehydrating)

At home preparation:

1. Mix the instant rice, freeze-dried chicken, vegetables, chicken bouillon, garlic powder, onion powder, salt, and pepper in a zip-top bag or vacuum-sealed pouch. If using canned chicken, you’ll pack this separately.
2. Pack olive oil in a small leak-proof container if using.

In the field preparation:

1. Pour the chicken and rice mixture into your cooking pot.
2. Add 2 cups of water (use more if needed) and the olive oil if using.
3. If using canned chicken, drain it, and add it to the pot now.
4. Stir well and bring to a boil. Since you’re using instant rice and freeze-dried ingredients, it should rehydrate quickly.
5. Reduce the heat, cover the pot, and let it simmer for about 5-7 minutes, or until the rice and vegetables are tender and the chicken is heated through.
6. Adjust seasoning if necessary, and enjoy your meal!

This meal is lightweight and easy to pack, providing energy and nutrition for your hiking adventures. The freeze-dried ingredients help to keep the weight down, while the instant rice ensures quick cooking. The combination of chicken, vegetables, and rice offers a balanced and satisfying meal. Enjoy your backpacking trip.

My take on it:

This recipe would need 3 cups water if using freeze-dried chicken. Only 2 cups if one was using canned chicken. 1 cup chicken would be a 10 ounce can drained, or a 7 ounce pouch, for reference. And no, do not drain and carry it with you. Open it in camp. And you can add in the broth to help flavor the meal.

As well, 2 Tbsp of oil is double what a meal needs – even if it serves 2 people. Olive oil is great to boost calories, helping digest dried ingredients but too much oil…and you’ll have quite the greasy cleanup in your pot, but also your stomach may not like you. So go easy on the oil. Use just enough – in moderation.

The directions are backwards for the cooking. Bring the water and oil to a boil, then add the the dry ingredients. Stir well, cover tightly and let sit for 15 minutes. No need to simmer for 5 to 7 minutes. That is just burning fuel and risking scorching your food.

But no matter what, enjoy your backpacking trip. Lol.

Backpacking Chicken and Instant Rice (Made By A Human)

Ingredients:

• 1 cup instant rice
• 1 cup freeze-dried chicken
• 1 cup crumbled/chopped freeze-dried vegetables (I used ¼ cup each peas, carrots, corn, red bell peppers)
• 1 Tbsp chicken bouillon powder (3 packets low sodium)
• 1 tsp garlic powder
• 1 tsp onion powder
• Pinch of sea salt

Also Take:

• 1 Tbsp or 1 packet olive oil
• Salt and Pepper to taste

At home:

Pack all dry ingredients into a zip top bag. Tuck olive oil packet with it.

One Pot Method:

Add 3 cups water and oil to your pot. Bring to a boil.

Add in dry ingredients, stirring well. Take off the stove, cover tightly and let sit for 15 minutes.

In cooler weather, or at high altitude, use a pot cozy to insulate it.

Stir well, season to taste with salt and pepper, if desired.

Notes:

Adding in a couple Tablespoons of shelf stable Parmesan cheese is a good addition. Kirk added chipotle hot sauce to his.

To make FBC (Freezer Bag Cooking), pack all ingredients into a gallon freezer bag. Place freezer bag into a larger FBC Cozy, add water and oil as noted, stirring well. Seal and let sit for 15 minutes.

Serves 2 generously.

~Sarah