Prepping · Recipes

Prepping Meals: Chicken and Rice

This recipe goes back a long way for me, it was one of the first recipes I developed for TrailCooking. It has history for me. It’s also a solid recipe for having in a long-term food storage pantry, sealed up in a mason jar to keep fresh. All you need is boiling water and to wait a few minutes for a hot meal. In emergencies, this is a great option for prepping.

You can use freeze-dried chicken instead, a quarter cup of it, plus a quarter cup more water would be the ratio.

Chicken and Peas

At home pack the dry ingredients in a quart freezer or sandwich bag. Mark bag “Add 2¼ cups water”. Pack the chicken can with the bag.

FBC method:

Add the chicken with broth and 2¼ cups near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes.

Mug method:

Add the chicken with broth and 2¼ cups boiling water to ingredients. Stir well, cover tightly and let sit for 15 minutes.

One Pot Method:

Bring 2¼ cups water and chicken, with any broth, to a boil, in a small pot or saucepan. Add in dry ingredients, stir well. Turn off stove, put on lid and let sit for 10 minutes. In cool weather, or at altitude, put in a pot cozy.

Serves 2.
*Minute Rice. Instant brown rice can be substituted for some or all, but will need to simmer a bit before turning off the stove. Brown rice works better as a One Pot Method, rather than FBC or Mug Methods.
**The green can (Kraft) or similar.
***Don’t use dehydrated green peas instead of freeze-dried, unless you soak them in warm water for 30 minutes or so first. Dehydrated green peas take a long time to come back.