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Yummy Gluten-Free Chicken Recipes

ByAshley Baal

Dr. Baron’s wife Danielle has created some amazing gluten-free recipes for her husband. I would like to share those with you because they are too good to keep a secret!

Chicken Soup

Ingredients:

  • 1 (2-lb) rotisserie chicken
  • 3 celery ribs
  • 1 medium onion, quartered and left unpeeled
  • 2 tablespoons chopped fresh parsley
  • 10 cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C. REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF WATCHING SODIUM!!!)
  • 2 medium carrots, cut into 1/4-inch-thick slices
  • 1/2 cup long-grain rice, rinsed

Directions:

1. Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, thyme sprigs, and chicken broth/water. Simmer, partially covered, 1 hour.
2. While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
3. Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.
(adapted from epicurious)

Parsley and Garlic Chicken

Ingredients:

  • one package of chicken breasts
  • cornstarch
  • olive oil
  • salt and pepper
  • chopped parsley
  • chopped garlic
  • butter

Directions:

CUT ONE PACKAGE OF CHICKEN BREASTS INTO SMALL CHUNKS. DREDGE IN CORNSTARCH. HEAT OLIVE OIL IN A PAN. ADD CHICKEN TO BROWN AND SALT, PEPPER. ONCE BROWNED, ADD A LARGE AMOUNT OF CHOPPED PARSLEY AND FRESHLY CHOPPED GARLIC ALONG WITH 1 T. BUTTER. STIR TO COAT!

Chicken and Broccoli Stir Fry

Ingredients:

  • CHICKEN BREAST PACKAGE
  • CORNSTARCH
  • BROCCOLI
  • MACADAMIA NUT OIL
  • TOASTED SESAME OIL
  • TERIYAKI SAUCE (CAN USE GF)
  • FRESH PINEAPPLE

I CAN’T FIGURE OUT YET IF THIS WAS SO GREAT BECAUSE OF THE CORN STARCH CRUST OR THE CAST IRON PAN BUT IT WAS BY FAR THE BEST STIR FRY I HAVE EVER MADE. HERE IS MY “HOW-TO:”

1. CUT 1 PACKAGE OF CHICKEN BREASTS INTO SMALL PIECES AND PLACE IN A ZIPLOC WITH ENOUGH CORNSTARCH TO COAT GENEROUSLY.

2.  POUR IN 2 TABLESPOONS OF TOASTED SESAME OIL AND SHAKE THE CHICKEN AROUND! I BUY MY OIL AT TRADER JOES BUT REGULAR FOOD STORES SELL IT NOW, TOO.

3. HEAT A FEW TABLESPOONS OF MACADAMIA NUT OIL IN THE CAST IRON PAN UNTIL HOT! ADD CHICKEN AND COOK UNTIL BOTH SIDES ARE BROWN, JUST A FEW MINS. REMOVE THE CHICKEN TO A PLATE.

4. ADD A LOT OF BROCCOLI TO THE PAN (SORRY- I DON’T MEASURE THIS PART! LOL) ALONG WITH THE BROCCOLI, ADD APPROX. 1/4C. WATER TO HELP STEAM IT. ONCE IT TURNS BRIGHT GREEN AND THE WATER EVAPORATES, RETURN THE CHICKEN TO THE PAN. (ADD MORE WATER IF PAN STARTS TO SCORCH)

5. ADD FRESH PINEAPPLE AND DRIZZLE TERRIYAKI SAUCE ON TOP TO YOUR LIKING. (I USE GF TERRIYAKI SUACE)
SERVE OVER QUINOA OR BROWN FRIED RICE!

Thanks Danielle for all of your delicious recipes! Check out her blog at https://hugsandcookiesxoxo.com/ and Facebook page at https://www.facebook.com/HUGSANDCOOKIESXOXO