A fun-to-make, traditional camping delicacy is pouch pocket stew. Here’s the chicken version … you can do a beef version with frozen burger patties, tater tots and ketchup. Mmmmm.
Anyone can put these together … we have done this many times with Cub Scouts assembling their own pouch pockets (it’s true that an 8-year old boy requires a bit more supervision than most adults). And I’m hearing that MrsMowry is working on a gourmet recipe to make at home….
Next time you go camping, have Pouch Pocket Stew!
Ingredients
- Frozen chicken breasts, diced. 4 oz per person. Or, go crazy.
- Minute Rice (add equal parts water and Minute Rice if you use uncooked rice. Allow for rice expansion as it steams.)
- Frozen mixed vegetables
- Water
- Cream of mushroom or cream of chicken soup
- salt, pepper, and Magic Dust seasoning to taste
- Be creative. Butter can be a nice addition. Beer, too.
- Fresh onion, garlic, broccoli, cauliflower and pre-cooked rice can be used.
Instructions
Tear off a large piece of aluminum foil to make the pouch pocket.
Butter the aluminum foil so you don’t burn the chicken. It’s bad if you have anything in direct contact with the charcoal fire: don’t burn your dinner.
Add chicken, vegetables, rice, water, soup and seasoning to taste. Your stew really can’t be too wet. Using frozen ingredients is great … the ice-cold ingredients keep the rest of your camping supplies cool.
Fold the aluminum foil into a pouch pocket that doesn’t leak. Fold carefully.
Cook about 10 minutes directly on a bed of hot charcoal. Flip, cook for another 10 minutes.
Remove from the fire. Open the pouch. Enjoy.
