Thursday, August 7, 2008

Gluten Free Cuban Chicken Recipe

My friend Amy made this delicious chicken and rice dish when I took Our Gluten Free Family on the road while our kitchen was being renovated. The brown rice cooks in a stock with onions and peppers and tomato so it ends up being creamy like risotto but having the yummy flavors of a burrito. I was so impressed by her gluten free dish I had to post it, even though I haven't actually made it yet.

olive oil
2# chicken-cubed
1 tsp cumin
1 tsp chili powder
2-3 cloves garlic
1 large onion, diced small
1 yellow or red pepper, diced small
3 cups brown rice
7 cups chicken stock
1can diced tomatoes with green chilies
1 can black beans (optional)
1 tsp salt
1/2 tsp pepper
cilantro

Put olive oil in bottom of large pan. Sprinkle cumin and chili powder and salt on chicken. Saute in olive oil until chicken is brown. Set aside chicken. Saute garlic, onion and pepper until onion is translucent. Add 2 cups of brown rice and saute for a few more minutes. Follow directions of whatever rice you are using. Add 4 cups chicken stock or amount of water on package. Add a can of diced tomatoes w/ green chilies, black beans and chopped cilantro. Cover and simmer until rice is absorbed 10 minutes before it is done throw chicken back in. Add fresh cilantro, salt and pepper to taste.

Other spicy recipes:
Another GFCF Taco Recipe
Summertime Chicken Tacos

1 comments:

Cathy said...

Did you add 2 or 3 cups of rice?

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