2cupsof cooked and cubed chickenor freeze dried chicken
3tablespoonsolive oil
1/2onionfinely chopped (or use freeze dried)
1/2cupcarrotsdiced small (or use freeze dried)
1/2cupcelerydiced small (or use freeze dried)
1 1/2tspgarlic powder
1teaspoonchicken bouillon powder
1/2tsp.black pepperto taste
Dash cayenne pepper
1/4cupcornstarch
2cupsmilkor evaporated milk
1cupchicken broth
Saltto taste
2tsp.parsley flakes
4cupscooked rice
Toppings:
Raisins
Chinese Noodles
Shredded Cheesefreeze dried works great
Canned Pineapple Tidbits
Canned Madarin Oranges
Green Onionssliced
Tomatoesdiced
Coconut Flakes
Instructions
Cook the rice as you are preparing the gravy mixture. Two cups uncooked rice will make about 4 cups cooked and will work for this size of recipe.
For the gravy, in a large sauce pan, add the olive oil, onion, carrots and celery and saute until tender. Add the seasonings and cook for about one minute, stirring, until fragrant.
Add the cornstarch to the vegetable mixture and saute until the cornstarch is coating the vegetables.
Pour the milk and broth into the mixture and bring to a simmer.
Chop your cooked chicken (or use pre-hydrated freeze dried chicken) to the gravy and stir. Let simmer until the gravy starts to thicken. Season with salt as needed and garnish with parsley. Serve the hot gravy over the cooked rice and top with your favorite toppings.
Notes
*If you are using freeze dried vegetables and chicken, simply add a 1/2 cup of water to the onions, celery and carrot mixture as you are sauting those in the olive oil. Ten minutes before making the gravy, place two cups of freeze dried chicken into a bowl and pour 1 1/2 cups of water over the chicken to hydrate. Let it sit until the chicken is tender and then add the tender chicken to the recipe as you normally would. Hold onto the chicken juice until you know that you don't need it for the gravy, or use it as your chicken broth in the gravy. Make the rest as usual.