Dehydrated Spicy Chicken Loaded Bowl
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- Опубликовано: 6 апр 2024
- Dehydrated Spicy Chicken Loaded Bowl for the Backcountry
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Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation, I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions and act safely and responsibly when travelling in the backcountry. 
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Yes! A new recipe from Kevin!
Much appreciated!
And a fantastic book it is too!
Nice to see you on a Sunday night, cooking too, just like old times.
Really enjoyed that Kevin, many thanks, beard’s looking cool too ;)
Always good to see your comment Andy. Glad you enjoyed it! This style of video does feel like 'old times'. They take a lot more effort but I really enjoy putting them together.
@@KevinOutdoors
Well they’re very much appreciated. What sauce/oil did you pour over after rehydration, if you said I missed it.
Love spicy food. Going to try this one.
Awesome, good luck with it!
It IS great tasting. Thanks.
Great high protein meal, thanks for sharing
You are so welcome!
Liked, I just bought your book! Was nervous to safely dehydrate meat, you gave confidence. Thanks
Right on, I am glad the book (and perhaps these videos) helped you - that's the whole point of doing this stuff, helping others make better meals in the backcountry.
Well Kevin.
I finally got around to prepare and put together this recipe - your Spicy Chicken Loaded Bowl. And it certainly didn't disappoint. My wife is not always a fan of some of the dehydrated meals I make but this one - it was the exception.
The only problem was half of it got eaten before i even got to dehydrate it . 🙂
It now - for sure - gets onto my list of the top 6 of your recipes that I'll be using on my trips.
Thx, Peter
Thanks Peter, it is great to hear that people are using and enjoying these!
Thanks for sharing them recipes. Yummy
My pleasure 😊
Excellent recipe Kevin !! Great tip on pressure cooking the chicken !! I'm going to make my green chili chicken chili using the pressure cooker chicken.. Thanks for sharing .
Hey good luck with that. I am sure pressure cooking will help with the chicken!
I need to try this recipe!
Hope you like it!
Just in time. The dehydrator is already out working on this seasons meals. Great to have a new addition (many of which are Backcountry Eats recipes)! Thanks Kevin.
Awesome! So nice to hear that you are getting use out of the book, AND that you are doing your own meals as well! Have a great season of adventure!
@@KevinOutdoors Couldn't have done it without your book. It upped my dehydrating game to a whole new level. Thanks for writing it and your continued RUclips presence.
@@TuffTitties4U Awesome! All the best!
Kevin, you have got a real gift for this! Your videos are really well done, but the quality of the food, the way you explain and teach and even your before and after if the dehydrator trays… I mean a seriously well-done stuff here all the way around! Can’t wait to make this one!
Hey thanks so much. RUclips is a competitive environment and I try and do what I can to make the videos both entertaining and informative. I really appreciate the acknowledgement. Thanks.
Can’t wait to try this!
Hope you like it!
Looks great Kevin. Heading out in early May...will give this one a whirl.
Awesome to hear Craig, enjoy!
Kevin.
I use regularly about 7 or 8 of your recipes on a regular basis on my trips. In fact I even have to make some extra dehydrated ones because they're continually getting used at home before I can get them out on a trip.
Now you've given me another - spicy - option with this one. Looking forward to it.
Peter
That is awesome, thanks Peter. Good luck with this one and your next trips.
This is awesome! I've been having a blast experimenting with converting favorite meals I cook at home to the dehydrator, thanks to the knowledge I gained from your phenomenal book. I don't have room in my freezer though, so I vacuum seal in sealer jars with both oxygen and moisture packs. I normally eliminate all fat, I even just saute with a bit of water instead of oil, but I'm starting to take a chance on using tahini. I figure if it's shelf stable for quite a long time as is, why not dehydrated then too? Or is my logic maybe flawed, after all, cooking oil is too but it still goes rancid. But given the amount used in a dish and the vacuum sealing, I believe it should be fine for the year.
Hi Richard, thanks for the comment. So glad to hear you are getting mileage out of my book. My personal rule on fat is to try and use something that is relatively shelf stable and then to stick to 2% total fat content or less. Check out my video about fat and oil in dehydrated meals, it is a little heavy in the science but I think it will give you the confidence you are looking for. I do use tahini when dehydrating hummus, I have had really good luck with 2% cottage cheese. If you are using O2 absorbers or desiccant packs and you keep the oil down to 2% you will likely get good long shelf life out of your meals. You should be able to tell if a meal goes rancid by the smell.
I enjoy all those flavours, I’m sure it would taste great 🔥👊
BTW jalapeños aren’t optional lol
LOL, very true! 👊🍁
Absolutely loved the editing on this video!!
Glad you liked it!!
Kevin - another great dehydrated meal. Looks like it rehydrates really well. I hope you get a freeze dryer some day and write a backpacking freeze dryer book next. I just got a freeze dryer and I'm super excited about new meals. I love the signature last piece of bell pepper on the cutting board. I look for that in your videos now. Kyle
Tempted, so tempted for a freeze dryer! :) I often contemplate doing a side business making backpacking meals with one (or 2 or more) but I don't think I need another hobby! Thanks about the last piece of pepper or whatever, it is a silly little trope but I have fun and so do some of the viewers so I keep doing it. :)
This looks super tasty!
It was, I hope it works out for you. Thanks for watching and commenting. :)
@@KevinOutdoors My pleasure! I’m sorry if the multiple separate comments were annoying vs one longer comment; I was seeing if maybe posting many instead of one would boost your viewership for this video! (Not really sure how that side of YT works, so maybe it doesn’t help at all? 😬)
I certainly don't mind extra comments. They do say it helps the algorithm but who knows for sure. :)
I’m new to your channel , Kevin I just subscribed and plan to pick up your book. I’ve been wanting to make dehydrated food for quite some time for my canoe and kayak trips. I own a pressure cooker now I have to do research on buying a dehydrator. Do you recommend any particular kind? I’m thinking something made of stainless steel versus plastic. Have a great day Kevin happy tripping. You do great job with filming and content.
I usually recommend Nesco because they are the best value and you can get 'fruit roll trays' but if you are adverse to plastic I would recommend Excalibur or Cosori. I don't have a Cosori but they seem to be in the top 3 with Nesco and Excalibur. If you are getting into this for camping then you will want some 'fruit roll' trays.
Can’t wait to try it out!
Awesome, best of luck!
Oooh! Nice pressure cooker!
I love it!
Glad to see the tip on the chicken. I’ve always started clear of it.
Thanks, I have been thinking of doing a video just on chicken and do a comparison test of different methods of cooking before dehydration. I think it would help people understand what can be done.
@@KevinOutdoorsplease do,I have had zero success dehydrating chicken
@@stephenlambert9826 OK, it is going on my video 'to-do' list. :)
@@KevinOutdoors thanks Kevin,if you could go into detail about things like how far above the water you place the chicken and things like that when pressure cooking.i feel if I was present when seeing it done I could pin point what I am actually doing wrong.i simply might just be expecting better results than are actually possible.
Thanks for the video. What sauce did you use? I might have missed that part. Thanks
it is just a store bought hot sauce.
Another great video, complete with the obligatory (IMO) stragglers during prep. :) If you figure out a way to make dehydrated TimBits please be sure to let us know. ;)
Actually, now that I think about it, Erin @LostLakes is pretty handy with the bannock so maybe my idea is not all that crazy. A collab where you did dehydrated apples with cinnamon and sugar and she did the doughy part might be a masterpiece. Back-country apple fritter TimBannockBits would be freakin' AWESOME! :) :)
LOL, Jon and Erin have been big supporters of my book so perhaps we'll get together sometime. :)
Great idea. :) 🍁
Great as usual Kevin. Your book has been my backcountry cooking bible since you releases it and your videos prior to that.
I don’t think that noted what sauce you put on the meal once you rehydrated it would appreciate that detail if possible.
Thanks for the kind words, I am so glad to hear that my book is being put to good use! The sauce? It was just a store bought 'chipotle' sauce. Your favourite hot sauce will do nicely. I almost went with a siracha but that is my usual. :)
Hi Kevin, I just ordered a copy of your book. I plan on trying this recipe over the weekend and wondered if you had tried other spices for the chicken. Sometimes the flavor of chili powder takes over. I am thinking about looking for a spicy BBQ rub instead. Thoughts?
Thanks for ordering the book! Oh man flavour the chicken however you like. I think a BBQ rub would be great. As I say in the video add what ever flavours to the pressure cooker you would like it will all impart flavor to the meat. I have done garlic and herbs, lemon and herbs, pepper and lemon, whatever works with chicken will work in the pressure cooker as if you did a long marinate.
Do you add salt?
I never do in my videos, I do use salt but sparingly. I learned a lot about cooking by watching food network, and I used to salt heavily just like professional TV chefs. Then I had some high blood pressure and pulled back on the salt for about 6 months. Salt wasn't causing my high blood pressure, but I realized that food tasted just as good without salt after my taste buds adjusted. I remember watching an episode of Top Chef and after being judged the contestants remarked that the judges like it 'salty'. I think most professional chefs have blown out their taste buds with too much salt. It has it's place but I figure people can do their own thing and add salt where they see fit.
Makes sense. Thank you Kevin
Kevin, other than personal preference, is there a reason you used chicken breast meat instead of thighs?
I think that thighs have more flavor and tend to prefer them in most recipes
Hi Alan, yes there is. Thighs are generally preferred in normal home cooking but they have more fat and so won't last as long in dehydrated form. Chicken breasts have about a 3.6% fat content while thighs are about 8%. Some of the fat should drip out as the meat cooks but I am not sure how thorough that is. Since I am going for a dehydrated meal that I want to last for at least a few weeks I go with the breast meat for my backcountry meals. Great question!
Just subscribed!!
How long do u think this could last if vacuum sealed with oxygen pack and put in freezer?
If it is vacuum sealed with an O2 pack (and stored in a cool dark place) I would say easily 6 months and likely longer than a year. In the freezer I would say you will get 3-4 or more years of storage time.
Still a bit anxious about chicken, my first try wasn’t a success even with a pressure cooker. But your receipe looks so good! As usual. I don’t know if it’s easy to find sauce in small size for backpacking…
Sometime I fail at chicken but I find if it is pressure cooked for at least 15 min it comes out fine. The sauce I used here is store bought and I put into 'GoTubes' made by 'HumanGear'. Siracha is my go to and it doesn't need refrigeration.
What is the sauce you added?
It is just a store bought hot sauce.
A common pressure cooker used in the States is the Instant Pot
Absolutely, we have one too but I like this old one we have. It must be 30 years old and going strong. Thanks, I always look forward to your comment.
You can still find stovetop pressure cookers (Presto makes several) but the electric ones are certainly convenient.
@@kensmith7567 yeah and I think more popular now. I have an Instant Pot and may use it next time if people are more familiar with those?
You would be surprised at how many people don’t realize that an Instant Pot is a pressure cooker. But I do think that generally people are more likely to have an electric pressure cooker than a stovetop pressure cooker. The instructions will be different as well (for example, you ran cold water over the cooker to rapidly cool it down after 15 minutes. With an electric pressure cooker you would be more likely to run it for a shorter period of time and let the pressure gradually decrease as things cool. For example, I made the recipe today and ran it on high for 7 minutes, the cooker shut off and after ten minutes, I vented the remaining pressure and opened things up - perfectly cooked - I guess correctly. Totally off topic but I really enjoyed your compass videos. Keep making these videos, they are great!