This is a recipe adapted from a No. 7 Hot Sauce chicken wing recipe. I love the hot sauce so I took some liberties with the original No.7 recipe, made it back country and the result was Awesome!!!!
I’ve also prepared this recipe with ground pork, as well as shrimp and each was equally tasty.
Kitchen Cook Time and Prep: This recipe makes enough for 6 back country servings and takes about 55 minutes to prepare. Depending on how finely you have sliced the chicken dehydration time is about 10-12 hours. Using ground chicken will certainly shorten the drying time as well as re-constituting the dish in the back country.
Tools: You will need a large Dutch oven or fry pan to cook with. In the back country you will need a stove and a pot to boil water, and a spork.
Back Country-What to Expect: Usually we serve No.7 Chicken with No.7 Rice, but it is equally satisfying with steamed cauliflower or stir fried mixed vegetables. In the back country serving this dish over rice or anything else means a second pot to prepare the rice or veg and twice the fuel to boil twice the water. I prefer to add dehydrated mixed vegetables, No.7 or camp rice to the dehydrated meal before I vacuum seal it. Keep in mind that more water will be required to re-constitute the dish. RULE: 1 part dehydrated vegetable to 2 parts water (1/2 cup veg needs an additional 1 cup water); 1 part No.7 rice to 1 part water (1/2 cup camp rice needs an additional 1/2 cup water).
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love spicy food and the back country.
- 2 lbs chicken thighs, boned, skin removed, thinly sliced
- 1 tsp sea salt
- 1 tsp cracked fresh pepper
- ½ cup No. 7 Mexican Hot Sauce
- ¼ cup unsalted butter powder
- 2 tablespoons white vinegar
- ¼ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
- 1 teaspoon garlic powder
- 1 clove garlic, minced
- 1 Onion, chopped
- 1 cup mushrooms, sliced
- ½ cup home-made Chicken Stock
- 1 tbsp coconut oil
- Season chicken with salt and pepper. In a Dutch oven over med-high heat, melt coconut oil. Once melted add chicken and cook for 3-5 minutes or until the chicken is no longer pink. Add mushrooms and onion and continue to cook until onions become soft and begin to caramelize. Add garlic and saute for 3-5 minutes, until garlic is soft and fragrant. Once garlic is soft, mix in No.7 hot sauce, vinegar, Worcestershire sauce, chicken stock and cayenne pepper and slowly whisk.
- Reduce heat to low. Simmer for 10 minutes.
No.7 Chicken is in "Full Rotation" for a dinner meal at my house, meaning it is a staple. I usually make lots of extra so I can have it for lunch through the week.
Back country preparation is super easy. First allow the chicken to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the meat setting (155-165 degrees) for this dish and allow to dry for 10-12 hours, overnight usually will do it. Drying time will depend on many factors, including the consistency of the sauce and thickness of the chicken loaded into the trays.
Once completely dry break into to small pieces and store each serving in zip locks or vacuum seal bags. To each serving add 1Tbsp of powdered butter. I store all my back country meals in the freezer to prevent spoiling. Serves 1
NOTE: You can add 1 tbsp.of additional butter powder to the mixture. Makes it creamier, richer and tastier, but it's optional.
Back Country Meal Prep
Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Serve over No.7 Rice, Camp Rice or mashed potatoes.
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