Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
68
High
Nutrition per serving
Calories2177.1 kcal (109%)
Total Fat93.2 g (133%)
Carbs147 g (57%)
Sugars35.9 g (40%)
Protein178.9 g (358%)
Sodium2153.9 mg (108%)
Fiber15.8 g (57%)
% Daily Values based on a 2,000 calorie diet
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
1 x 400gcan diced tomatoes
1 cupchicken stock
salt
to taste
1 tablespoonkhmeli-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 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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