Greek Green Beans and Chicken, One Pot
Slow-cooked green beans and chicken thighs rebuilt from dried vegetables and a foil pouch.
- calories
- 620
- weight
- 5.5 oz
- cal / oz
- 113
- protein
- 38 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 15 min
- total time
- 17 min
- water
- 450 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Backpacking
- Basecamp
- Car camping
- Canoe / raft
- Gluten free
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dried green beans | 1 cup | freeze-dried rehydrate faster than air-dried |
|---|---|---|
| Sun-dried tomatoes | 1/4 cup | dry-packed, chopped small |
| Dried minced onion | 2 tbsp | |
| Garlic powder | 1 tsp | |
| Dried dill | 1 tsp | |
| Chicken bouillon | 1 cube or 1 tsp powder | |
| Foil-packet chicken | 5 oz | |
| Olive oil | 1 tbsp | dropper bottle |
| Lemon juice powder | 1 tsp | or a citric acid pinch |
| Kosher salt and black pepper | to taste |
Method
- Bring 450 ml of water to a boil with the bouillon dissolved in it.
- Dump in the beans, tomatoes, onion, garlic, and dill. Boil two minutes, then cut the heat.
- Cover the pot and let it sit ten minutes. The beans need the soak more than they need the flame.
- If the beans are still tough, relight for two minutes and add a splash of water.
- Stir in the chicken, oil, and lemon powder. Salt and pepper hard; dried vegetables take more salt than fresh ones.
The original cooks for hours in a slow cooker so the beans go soft and take on the fat from bone-in thighs. Neither of those is available on a stove with one canister. The workaround is a short boil and a long covered soak: dried green beans rehydrate on their own heat, and the pot lid does the work the crock did. Chicken from a foil pouch replaces the thighs, and the olive oil replaces the fat those thighs rendered.
Lemon and dill are what make this taste Greek rather than generic, and both survive drying. Add the lemon powder off the heat so it stays sharp. Sun-dried tomatoes stand in for fresh ones and bring their own salt and acid, which is why the bouillon is the only other seasoning that matters.
Packing
Everything dry goes in one bag except the chicken pouch and the oil. Chop the sun-dried tomatoes at home with scissors so you are not doing it in the dark.
Variations
- Swap the chicken pouch for a can of white beans at camp if you are car-camping and weight is free.
- A tablespoon of instant potato flakes at the end thickens the broth into a stew.
- Dried oregano in place of dill moves it toward a plainer Mediterranean braise.
https://www.bowlofdelicious.com/slow-cooker-greek-style-green-beans-and-chicken-thighs