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How to Make a Delicious Gluten Free Chicken Dish

Updated on January 9, 2016

Ready to serve

The potatoes cut in appropriately sized pieces ... sauteing in skillet.
The potatoes cut in appropriately sized pieces ... sauteing in skillet.

Intro to a delicious gluten free main dish

Many people believe that gluten free dishes are not as flavorful and appealing as those made with a wheat product. One way to convince them otherwise is not to let them know that they are partaking of a dish that is gluten free. Of course, this particular dish does not contain obvious wheat flour anyway but others require substitutions that can be more apparent.

  • 12 chicken thighs (boneless, skinless, and with hunks of fat removed) ... rinsed with salt water
  • 2/3 cup undiluted canned milk or table cream
  • 2/3 cup rice flour or cornstarch
  • 1 small onion, finely minced
  • 1/4 yellow or orange bell pepper, finely minced
  • 1/4 red bell pepper, finely minced
  • 2 teaspoons dry parsley flakes
  • 2 teaspoons instant chicken bullion (2 cubes)
  • 2 four ounce can diced mild green chilies (or one larger can)
  • Roll the chicken in the rice flour or cornstarch until it is thoroughly coated. Brown lightly in a skillet. Do not dispose of the excess flour as it will be used in the sauce.
  • Saute the onion and peppers for a few minutes in medium hot oil ... be careful not to burn them.
  • Stir the leftover cornstarch or rice flour, along with the bullion, into the milk; stir until thick and the bullion has dissolved. Add the green chilies.

Heat oven to 350-375 degrees

  • 8-10 red or gold potatoes -- cut these into small pieces, no bigger than a one inch cube. If the skins are in good condition, do not peel the potatoes.but do wash thoroughly.
  • Add potatoes to bacon fat (2 tablespoons) and cook 15 minutes or until the potatoes are partially done, stirring frequently. The potatoes really need to be precooked (baked or microwaved until almost done because one hour baking time is not enough, especially in higher altitudes.
  • Place the potatoes in a parchment lined 9x13 or larger baking pan. Add garlic powder, dry parsley, and sea salt to the potatoes. Also add the sauteed onions and bell peppers.
  • Place chicken on top of the potatoes and pour the milk/cream mixture over that.
  • Add at least 2 cups of shredded cheese ... this can be a mixture of cheddar, colby, etc. Monterrey Jack with jalapenos makes a nice flavor mixed with cheddar and/or colby. Use cheeses that are your favorites. You might add the cheese twenty minutes before serving but we enjoy a crustier top so we put the cheese on before baking. The picture shows cheese added at the beginning and then some was added several minutes before serving. Note the difference in colors.
  • Bake until the potatoes are tender and the chicken is done. It may take 90 minutes, especially at higher altitudes.
  • Serve with a dollop of sour cream (optional) and red, yellow, and orange pepper rings on the side (also optional). Any raw or cooked green or orange vegetable is good with this dish or a simple salad would also work well.

Final explanations

Those of you that have read my hubs which have my mother's vintage recipes know that she did not usually write down directions, only ingredients. I just previewed the recipe above and thought that my instructions were sooo long that some would believe that this dish is complicated and difficult to make. It really is not. I am going to promise myself that my original recipes will have much simpler instructions in the future!

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