We went up to the Appalachian Trail for a backpacking trip the other day, and I needed a packable dinner to bring with me. Yes, I’ve heard rumors about freeze dried food for backpacking trips, and everyone else brought that…but on a one night trip, I figure I’d carry the same weight whether I go dehydrated or not because I also need to carry all the water. So, I decided to go with flavour over convenience. That’s where this meal came into existence. Oh, also, since it was a Dutch Oven meal, it would be great for a regular camping trip too.
We picked a Biryani because it would fit the nutritional needs of a backpacking trip (carbs and protein) in a way that could be easily packed into a takeout container (and then sealed in a zip top bag) with no risk of spilling during the hike. We then decided to add in Mexican flavours to our dish (somewhat in the ilk of our Taco Risotto). In the end, we had a really funky meal with some good spice. Next time you’re cooking with your Dutch Oven, give this a try!
Time: 90 Minutes (+6-8 hours to marinate)
Ingredients (makes 3-4 servings):
- 2 Chicken Breasts
- 1 Red Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- Hot Peppers per your liking. We used 2 jalapenos and a habanero.
- 2-3 Tablespoons Plain Whole Milk Yogurt
- Ground Cumin
- Chili Powder
- Salt
- Lime Juice
- 1 Cup Basmati Rice
Method:
- A few hours before you plan to cook, cut your chicken breast into cubes, and place them in a zip top bag. Scoop in your yogurt, and add your cumin and chili powder. Then, mix it all together, seal the bag, and stash in the fridge to marinate.
- When you’re ready to cook, slice your onions and peppers (including the jalapenos).
- Heat a little ghee, coconut oil, or butter in your Dutch Oven. Then, add your peppers and more ground cumin, chili powder, and a little salt. Cook until they begin to soften.
- Add your chicken to the Dutch Oven, and cook to brown.
- Pour your rice over your chicken and veggies, stir to combine, and add your water and some lime juice.
- Cover, and let simmer for 30-40 minutes until your rice has fully absorbed the liquid.
- Plate, devour, and enjoy!
