Georgian Chicken Stew
Servings: 4
Ingredients
- 1 T. olive oil
- 2.2 lb. chicken breast, cubed
- 2 red onion, sliced
- 2 red bell pepper, thinly sliced
- 2 green pepper, thinly sliced
- 1 can diced tomatoes (14 oz.)
- 1 c. chicken stock
- salt to taste
- 1 T. Khmeli-Suneli*
- 2 c. cooked rice**
- 1 c. mixed fresh cilantro, parsley, basil, finely chopped
Instructions
- Heat the olive oil in a large pan
- Add chicken, cook until it browned
- Add sliced onions; cook, stirring, for 5minutes until soft
- Add bell peppers, tomatoes, chicken stock
- Bring to a boil, season to taste with salt and Khmeli Suneli
- Reduce heat to low, cover, cook for a further 15-20 minutes
- Add cooked rice and chopped herbs; stir well and simmer 2 minutes
- Remove from heat, cool thoroughly
- Spread chicken stew on dehydrator trays cover with parchment paper
- Dehydrate at 145F for 4-8 hours until brittle
- Divide dried meal into equal portions (about 1 cup each); pack into zip-lock bags
On the trail
- Rehydrate each portion in a pot with 1 c. water
- Bring to a boil; cook, stirring occasionally, about 10-15 minutes
Notes
- *Traditional Georgian spice (Khmeli Suneli): coriander, dill, bay leaf, marjoram, fenugreek, parsley, black pepper, celery, thyme, hyssop and mint. If you can't find this mix in your region, simply substitute it with your favorite seasoning for chicken
- *for Paleo, replace rice with more veggies