20 Min Sweet-Hot Chicken Potatoes and Carrots

Sweet, Savory, and some underlying heat. All-in-one meal, great for camping because the ingredients do not require refridgeration. Perfect for refueling after a long day of hiking or exploring.

Ingredients:

4-5 Carrots peeled and quartered then cut in half(honestly it doesn't matter how you cut them, but the thinner they are, the faster they will cook),
1 can of sliced white potatoes,
1 can of cooked chicken,
1/4-1/3 cup coconut oil(I just take a guesstimate scoop),
1-2 tablespoons of honey(I just give a good squeeze into the pan, food is better when you wing it),
1/4-1/2 Teaspoon of Cayenne Pepper (where the heat comes from, this one I try not to over due, it's hot),
Sea Salt (the salt chunks make for a delicious savory crunch),
Black Pepper(if you need more pepper while eating),
Parsley for whatever reason, I can't taste it.(not pictured until later)

-Using a deep skillet, heat oil to a little under 350°F(coconut smokes at 350)
-Throw the carrots in and let cook for 6 minutes or so until tender
-I stir and re flatten them out once in between to make sure they cook through.
- They will start to turn brown/some would say even burn in the thin spots, that is OK, in fact it is delicious if you ask me.

- During this time, open and drain the potatoes and chicken.

Once the brown shows up, It's dime to throw the chicken, potatoes, cayenne, honey, and water in. I don't recommend the water until last because oil and water can get crazy, trust me.

Now just mixed it all up and let it simmer uncovered. All we have to do is wait for most of the water to cook off, usually about 10-12 minutes.

Flip and rearrange it ever 3 minutes or so, I basically cook til I start getting a crisp on my chicken and potatoes.

Toss it on your plate or in a bowl and hit it with some seasalt, pepper, and parsley. Now chow down!