Ingredients: (serves 1-2)

• Olive Oil (at least 2 tbsp)

• 2 Boneless Chicken Thighs

• 1 onion, diced

• 1/4 green bell pepper, sliced

• 1/4 red bell pepper, sliced

• 1/2 cup button mushrooms, cut in half or quartered depending on size

• 1 clove of garlic, minced

• 1 sprig of fresh rosemary, roughly chopped

• 1 sprig of fresh thyme, roughly chopped

• 1 tsp dried oregano

• 1.5 tsp sweet smoked paprika

• 1/2 tsp chilli flakes

• 1/2 can of chopped tomatoes

• 1 tbsp of tomato paste

• dash of red wine

• 1/2 cup mixed kalamata and green olives

• 1 tbsp of capers (I forgot to bring this on my camp)

• parsley for garnish, roughly chopped

• 1 cup fusilli pasta (I like the fresh bagged because it only cooks in 3 mins)

• salt and papper to taste

Kit Needed:

1 pan (at least 7-8 in), gas stove, spatula or spoon, aluminum foil to cover the pan, pot or kettle to cook the pasta

Packing Tips:

Bag and freeze the chicken thighs the night before you leave. The chicken will then thaw throughout your hike. I also place the olives, tomato paste and the seasonings in separate containers. The oregano, paprika, and chilli flakes are combined and go into a small spice container so it can all be added together. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Heat 1 tbsp of olive oil in your pan on medium high heat.

2. Season chicken thighs with salt and pepper and place in the pan. Sear the chicken until it begins to brown. This may take around 4 minutes per side. Flip and repeat the process on the other side.

3. While the chicken is searing dice your onion.

4. Once the chicken has been browned on both sides (The chicken will not yet fully be cooked) remove and carefully wrap it aluminum foil. We will use this foil later to cover the pan.

5. Do not wipe the pan. Lower the heat to medium and add the diced onions with a pinch of salt. (Add a little more olive oil if the pan is very dry) Stir the onion.

6. While the onions begin to cook roughly chop the garlic, rosemary and thyme. Add to the pan with the onions. Stir frequently until softened and fragrant.

7. Add the chopped mushrooms, slice the green/red bell peppers, paprika, oregano and chili flakes to the pan. Stir to combine and cook while stirring for 2 min. Add a little more salt and pepper to taste.

8. Create a small space in the center of your pan and add the tomato paste. Let the paste cook for a brief moment to help the sugars caramelize. This helps improve the flavor. Stir to combine.

9. Add a dash of red wine. On this camp I added about 1/4 a cup. let the red wine bubble. Cook for around 2 min. At this point I like to scrape the bottom of the pan with my spatula (a lot of flavor there!)

10. Add the chopped tomatoes and the olives. Stir to combine and bring to a simmer.

11. Once simmering add the chicken thighs back to the pan and cover with aluminum foil. Let cook for 15-20 minutes on a low simmer.

    If you would like to add pasta to this dish:

12. After the chicken is cooked through, remove the pan from the heat and put a kettle or pot on to boil water.

13. Once boiling add your desired pasta and cook till al dente. I like to use fresh bagged pasta because it only takes 3 minutes to cook.

14. Create a small space at the side of your pan and add the pasta. Top with fresh chopped parsley and enjoy!