eklektos44
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Ok, this is the new meal for the trip this time. This is my own creation, or Frankenstein's monster if you prefer. 
Backpacking Curried Chicken and Rice.
2 Pounds chicken breast minced fine or 2 pounds ground chicken
2 pounds white potatoes peeled and cubed small (Sweet Potato can be substituted)
1 small onion diced
1 cup green onion chopped
2 carrots diced
1 cup red and green bell peppers diced
3 cloves garlic minced
3 tablespoons curry powder
1/2 teaspoon dried cumin
1 teaspoon dried ginger
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes (optional)
1/4 cup soy sauce
1/8 cup apple cider vinegar
Sriracha sauce to taste (optional)
2 cups chicken broth
1 1/3 cup converted rice
Using Dutch oven brown chicken in 2 tablespoons vegetable oil. Drain in colander. Wipe out the Dutch oven and sauté onion, carrots, bell pepper, and garlic for about 2 minutes or until onions become translucent. Add spices and stir. Add chicken and stir. Add soy sauce and vinegar and stir. Add potatoes and chicken broth and stir. Cover and simmer for about 15 minutes. Stir occasionally. Uncover and simmer an additional 20 minutes or until most of the liquid is gone. Put on fruit roll up trays in dehydrator and dehydrate for 10-12 hours at 155 degrees. Put 1/2 cup servings into baggie or vacuum seal bag. Add 1/3 cup instant rice. Seal and enjoy on the trail. Keeps about 6 months in a baggie or 18 months vacuum sealed. Makes about 6 servings, assuming it all gets to the Dehydrator. Of course it never does.
Backpacking Curried Chicken and Rice.
2 Pounds chicken breast minced fine or 2 pounds ground chicken
2 pounds white potatoes peeled and cubed small (Sweet Potato can be substituted)
1 small onion diced
1 cup green onion chopped
2 carrots diced
1 cup red and green bell peppers diced
3 cloves garlic minced
3 tablespoons curry powder
1/2 teaspoon dried cumin
1 teaspoon dried ginger
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes (optional)
1/4 cup soy sauce
1/8 cup apple cider vinegar
Sriracha sauce to taste (optional)
2 cups chicken broth
1 1/3 cup converted rice
Using Dutch oven brown chicken in 2 tablespoons vegetable oil. Drain in colander. Wipe out the Dutch oven and sauté onion, carrots, bell pepper, and garlic for about 2 minutes or until onions become translucent. Add spices and stir. Add chicken and stir. Add soy sauce and vinegar and stir. Add potatoes and chicken broth and stir. Cover and simmer for about 15 minutes. Stir occasionally. Uncover and simmer an additional 20 minutes or until most of the liquid is gone. Put on fruit roll up trays in dehydrator and dehydrate for 10-12 hours at 155 degrees. Put 1/2 cup servings into baggie or vacuum seal bag. Add 1/3 cup instant rice. Seal and enjoy on the trail. Keeps about 6 months in a baggie or 18 months vacuum sealed. Makes about 6 servings, assuming it all gets to the Dehydrator. Of course it never does.