Georgian Chicken Stew
This Chicken Stew is a traditional Georgian dish called Chakhokhbili. It’s name comes from the Georgian word “khokhobi” which means “pheasant”, but nowdays it’s usually cooked with chicken, turkey, duck and even beef.
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 kg chicken breast (2.2 lb), cubed
2 red onion, sliced
2 red bell pepper, cut into thin strips
2 green bell pepper, cut into thin strips
1 can diced tomatoes (400g/ 14 oz)
1 cup chicken stock
Salt, to taste
1 tablespoon Khmeli-Suneli, *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.
2 cups cooked rice, *Note: for paleo version replace rice with more veggies
1 cup mixed fresh herbs (cilantro, flat parsley, basil), finely chopped
Heat the olive oil in a large pan.
Add the chicken and cook until it browned all over.
Add sliced onions and cook, stirring, for 5 minutes until soft.
Stir in bell peppers, tomatoes and chicken stock.
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.
Remove from the heat and let cool thoroughly.
Spread the chicken stew on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 63C/145F for 4-8 hours until brittle.
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.