Nightshade Free Chicken and Rice Recipe
This is one of my favorite stomach filling meals to make. Whenever I am stuck for a lunch idea or I have very little in the pantry, I create this either the night before or in the morning before heading off to work. You can make big portions to get a few meals out of it.
Nightshade Free Chicken and Rice Recipe
Prep time
5 mins
Cook time
35 mins
Total time
40 mins
Serves: 4
Ingredients
- Olive oil
- 1 medium spanish onion – chopped
- 4 cloves garlic, minced
- 2 pounds boneless or bone-in chicken darkmeat
- 1 cup brown/wild/wholegrain rice
- 1/2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp oregano
- 2 cups gluten free / dairy free stock
- 1 pinch saffron strands
- 1 cup of peas
Instructions
- Saute garlic and onions in olive oil over moderate heat until beginning to brown. Remove from the pan.
- Saute the chicken until brown on both sides. Remove from the pan as well.
- Add the rice, garlic, onions and spices (cumin, turmeric, oregano) to the now empty pot. Stir to coat (about 2 minutes).
- Add the stock & Bring to a boil.
- Turn down to simmer and cover. Remove 2 tbs of liquid and cover the saffron strands.
- Allow to steep for 2 minutes then add liquid back to pot.
- Add chicken on top but press down into the ingredients underneath (so the chicken is mostly/entirely submerged).
- Simmer for about 30 minutes or until chicken is done.
- Add the thawed peas at the 20 minute mark
- When done, raise the heat to high for roughly three minutes. You want the rice on the bottom of the pot to get nice and crunch brown.
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