Comments on: Backpacker’s Chicken Marbella

By: Eric

Eric

Needs more couscous for 2 servings, but love the flavor combinations

By: Megan Roberts

Megan Roberts

Really delicious recipe!!! I made this for my husband and daughter on a recent 5-day backpack trip. They hungrily watched me put all the ingredients in, balking at the prune and olive combo, but after the first bite they were sold. It was by far the best meal of the trip! I used the pearl sized couscous, so it took a bit longer and needed a bit more moisture but we liked the texture. I used canned chicken breast, which was heavy. I am hoping to find a source for seal packed in the future. All the flavor including the spice combination and a touch of red wine vinegar is so tasty! Very happy to have found your website and blog!!

By: Kira

Kira

Made this in Glacier Park backcountry for friends a few weeks ago and it was incredible! I couldn’t find the small broth packets so I just substituted a tablespoon powdered beef bouillon broth in with the other dry ingredients. Seemed to work like a charm!

By: Robert Hinton

Robert Hinton

Powdered Vinegar:

https://www.tastecooking.com/vinegar-now-powder-form/

By: Sarah Davidson

Sarah Davidson

Loved this on our last backpacking trip, will be bringing it again this time! We found olive packets at the grocery store and bought canned chicken (looked for one with the easy pop open can) since we couldn’t find it in the pouch. A can that you have to tote around is worth how delicious this is! 🙂

By: Fresh Out Do

Fresh Out Do

In reply to Amanda.

No need to include the prunes – that’s just how the original Marbella recipe we adapted it from was written (and they add a bit of sweetness, which plays well with the briny flavor of the olives). As for a gluten-free option, I haven’t tested any variations, but rice or a gluten-free pasta would probably work. I’m not super familiar with Whole 30 so not sure if those are allowed though! Would love to hear how you adapt it!

By: Amanda

Amanda

Why do I need prunes? What can I sub for that is also gluten free? I am doing a Whole 30 right now. Thanks!

By: Jenessa

Jenessa

I made this for a trip in the Sawtooth Range in Idaho this past weekend and it was delicious! Both my husband and I really enjoyed it and he said that it tasted really fresh, which can be a rarity in the back country.
I know the question about couscous substitutes is pretty old, but I figured I would add another suggestion. If you have a dehydrator you can cook and dehydrate quinoa and use it just like couscous in backpacking recipes. I have done this when backpacking with my sister who is gluten free and it works great!

By: Fresh Out Do

Fresh Out Do

In reply to Jesse.

Hey Jesse! You could try Minute Rice or even orzo pasta which is pretty quick cooking.

I haven’t tested these alternatives out, but based on some similar meals I’ve made, here’s where I’d start and tweak as needed:

For Minute Rice, the ratio to rice and water is 1:1. Bring the water to a boil, add the broth, rice, prunes, spices, chicken, oil, turn heat down to low and simmer the rice for 6 minutes. Then take off the heat, cover, and let it sit for an additional 6 minutes. Then add the vinegar and the olives.

I usually use orzo in dishes that will be a little saucy so that I don’t have to drain the water, but I think it could work OK in this recipe if you don’t want to use minute rice. I’d start with 1 cup orzo to 1 1/2 cups water. Add the water, broth, orzo, prunes, spices, oil, and chicken to the pot and bring to a low boil and cook until the orzo is tender – add more water as needed if it’s getting dry but the pasta still needs more cooking time. You’ll definitely want to stir often as we find that it’s easy to scorch when using our backpacking setup (MSR pocket rocket + titanium pot).

Hope those ideas work for you! If you try them I’d love to hear how they turn out.

By: Jesse

Jesse

Any suggestions for an alternative to couscous (which I loathe)?