Arroz Con Pollo (Chicken with Rice)

Name: Arroz Con Pollo (Chicken with Rice)
Yield: 4
Cuisine: Fusion
Ingredients: rice; chicken bouillon cubes; saffron threads; tomato sauce; chicken; peas, dried; water

Submitted by HollyHobbie

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

YIELD

4 servings

PREP

5 min

COOK

20 min

READY

25 min

This is arroz con pollo built for the backcountry.

All the bold flavors of the classic Latin dish, packed into lightweight bags you can toss in a backpack. Freeze-dried chicken, dried peas, a dried tomato sauce leather, a bouillon cube, and a pinch of saffron threads rehydrate together with rice in one pot over a camp stove.

In about 25 minutes, you’ve got a hot, satisfying meal that tastes like it came from an actual kitchen, not a trail.

Trail Tips

Pre-pack ingredients into 3 small bags for easy assembly at camp
Crumble the saffron threads into water and let them soak while the rice starts cooking
Add extra water if your altitude runs things dry faster
This recipe packs light and serves 4 hungry hikers

Ingredients

CUP RICE

EACH CHICKEN BOUILLON CUBE *

⅛

TEASPOON SAFFRON THREAD *

PACKAGE TOMATO SAUCE
4 inch by 4 inch dried *

PACKAGE CHICKEN
freeze-dried *

CUP PEAS, DRIED *

CUPS WATER

Directions

Equipment needed: 1 pot and 1 cup PACKING THE FOOD: Put into 3 small bags, then package with the trail directions: 1. Rice and (unwrapped) bouillion cube. 2. saffron. 3. dried sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add 2 cups water to rice, cover, bring to a boil and simmer 15 minutes. Meanwhile, crumble the saffron threads into 1 tablespoon water in a cup and let them soak. 2. About halfway through the rice cooking time, add 1½ cup more water, the saffron water, the dried sauce, chicken and peas. Cover, bring back to a boil and simmer until rice is cooked, about 7 more minutes. Add more water if necessary. Time: 20 to 25 minutes.