• 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