15 mL (1 tbsp.) olive oil
4 half chicken breasts, cut into pieces
1 bag 250 g (9 oz.) instant rice, cooked
1 zucchini, cut into pieces
1 green or red bell pepper, cut into pieces
30 mL (2 tbsp.) paprika
5 mL (1 tsp.) chili powder
Salt and pepper to taste
In a bowl, combine olive oil, chicken, paprika, chili powder and salt and pepper to taste. In a skillet, cook chicken for about 10 minutes or until well done. Set aside.
In the same skillet, sauté the instant rice with the vegetables to heat through.
Serve chicken with rice and vegetables.
Notes and tips
Utensils needed: bowl, spoons, skillet, pan, tongs, cutting board, knifeCooking methods: with a portable stove or a backpacking stove.Be sure to clean the knife and board used to cut the chicken before using them for other foods, to avoid possible contamination risks. Double the amount of chicken if you want to quickly prepare the next day’s dinner recipe.