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Submitted by admin on Sat, 08/09/2008 - 06:51
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At Home: | | Ingredients | Metric | Standard | | | Vegetable Oil | 30 ml | 2 Tbsp | | | Rice | 500 ml | 2 cups | | 4 | Boneless, Skinless Chicken Breasts | | | | 1 | Onion, minced | | | | | Diced Celery | 250 ml | 1 Cup | | 1 | Green Pepper | | | | 1 | Red Pepper | | | | | Tomato Juice | 1 L | 4 cups | | | Crushed chilis (optional) | 5 ml | 1 tsp | | | Ground Black Pepper | 5 ml | 1 tsp | Instructions: - Cut chicken into thin strips
- In a dutch oven, heat vegetable oil, and sauté until cooked.
- Remove chicken and set aside to cool.
- Sauté vegetables until tender.
- Cut chicken into small pieces and return to dutch oven.
- Add all ingredients and cover.
- Reduce heat to lowest setting and cook for 25 minutes or until rice is tender.
- Spread mixture over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- Click here for more information on drying meals.
In Camp:
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