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Ingredients
1 servings
1 tablespoonolive oil
1kgchicken breast
cubed
2red onion
sliced
2red bell pepper
cut into thin strips
2green bell pepper
cut into thin strips
400gcan diced tomatoes
1 cupchicken stock
salt
to taste
1 tablespoonKhmeli-Suneli spice mix
Traditional Georgian, 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 cupsrice
cooked, Note: for paleo version replace rice with more veggies
1 cupmixed fresh herbs
cilantro, flat parsley, basil, finely chopped
Instructions
Step 1
Heat the olive oil in a large pan.
Step 2
Add the chicken and cook until it browned all over.
Step 3
Add sliced onions and cook, stirring, for 5 minutes until soft.
Step 4
Stir in bell peppers, tomatoes and chicken stock.
Step 5
Bring to a boil and season to taste with salt and Khmeli Suneli.
Step 6
Reduce heat to low, put a lid on and leave to cook for a further 15-20 minutes.
Step 7
Add the cooked rice and chopped herbs. Stir well and simmer for a couple of minutes together.
Step 8
Remove from the heat and let cool thoroughly.
Step 9
Spread the chicken stew on dehydrator trays covered with non-stick sheets or parchment paper.
Step 10
Dehydrate at 63C/145F for 4-8 hours until brittle.
Step 11
Divide the dried meal into equal portions (about 1 cup each) and pack them into separate zip lock bags.
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