Dehydrated Backpacking Meals: Georgian Chicken Stew

Georgian Chicken Stew, dehydrated backpacking meals

This Chicken Stew is a traditional Georgian dish called Chakhokhbili. It’s name comes from the Georgian word “khokhobi” which means “pheasant”, but nowadays it’s usually cooked with chicken, turkey, duck and even beef.

You’ll need:

1 tablespoon olive oil
1 kg / 2.2 lb chicken breast, cubed
2 red onions, sliced
2 red bell peppers, cut into thin strips
2 green bell peppers, cut into thin strips
1 can (400g/ 14 oz.) diced tomatoes
1 cup chicken stock
Salt, to taste
1 tablespoon Khmeli Suneli *
2 cups cooked rice
1 cup finely chopped mixed fresh herbs (cilantro, flat parsley, basil)

* – Traditional Georgian spice mix. The herbs and spices used in Khmeli Suneli are: 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.

At home:

Heat the olive oil in a large pan.
Add the chicken and cook until it browned all over.

Georgian Chicken Stew Step 1
Add sliced onions and cook, stirring, for 5 minutes until soft.

Georgian Chicken Stew Step 2
Stir in bell peppers,  tomatoes and chicken stock.

Georgian Chicken Stew Step 3
Bring to a boil and season to taste with salt and Khmeli Suneli.
Reduce heat to low, put a lid on and leave to cook for a further 15-20 minutes.
Add the cooked rice and chopped herbs. Stir well and simmer for a couple of minutes together.

Georgian Chicken Stew Step 5

Remove from the heat and let cool thoroughly.
Spread the chicken stew on dehydrator trays covered with non-stick sheets or parchment paper.

Georgian Chicken Stew Step 6
Dehydrate at 63C/145F for 4-8 hours until brittle.

Georgian Chicken Stew dried
Divide the dried meal into equal portions (about 1 cup each) and pack them into separate zip lock bags.

On the trail:

(To rehydrate 1 portion)

Put the dried meal in a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10-15 minutes or until rehydrated.

Servings: 4, cooking time: 15 min, weight: 105 g / 3.70 oz, cooking gear: one-pot
Nutrition facts: Calories: 545, Protein: 58.8 g, Carbs: 50.3 g, Fat: 10.6 g (saturated o.6 g), Sugars: 7.6 g, Sodium: 369 mg, Dietary Fiber: 4.1 g


  1. Susan (Deepam) Wadds on November 23, 2023 at 6:07 pm

    Do you drain the liquid before putting on the trays?

    • Tanya Krezevska on December 3, 2023 at 9:49 am

      no. Why do you have to do it? It’s a tasty sauce. Just try to make it more thick during the cooking.

  2. Niki on June 18, 2022 at 6:34 am

    Hi could I use cauliflower rice? Or not add rice at all? Thanks in advance

  3. Janna on September 27, 2019 at 3:20 pm

    HI! I have a question.. How long do these last?

    • Tanya Krezevska on October 3, 2019 at 12:22 pm

      Hi Janna! The shelf life depends on many factors as light, temperature, oxygen etc. If food was dried properly and stored in a right way, it can last years!

  4. Karen on May 22, 2019 at 3:34 pm

    What can I use as a substitute for khmeli spice. I can’t find it in my country

    • Tanya Krezevska on May 22, 2019 at 3:39 pm

      Hi Karen! You can make your own khmeli suneli mix. Here is the recipe:

  5. Lori on August 24, 2017 at 1:41 am

    This sounds fantastic, I might make it for dinner tonight and dehydrate the leftovers. It would be wonderful if there was a printable version of the recipe available.

    • Tanya Krezevska on August 25, 2017 at 6:27 pm

      Hi Lori! Thank you for your comment. We are working now on new concept of design for website and printable version of recipes. Stay tuned!

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