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.
- 1 tablespoon olive oil
- 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
- 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.
for paleo version replace rice with more veggies
Sodium: 369mg | Sugar: 7.6g | Fiber: 4.1g | Calories: 545kcal | Fat: 10.6g | Protein: 58.8g | Carbohydrates: 50.3g