Chicken and Rice.
It’s the most requested hotdish that I make. So either, they like it, or it’s good. Or both. I don’t know.
I used to make the “Uncle Ben’s Rice” recipe that used to be printed on the box way back when dinosaurs roamed the earth. … you do know that dinosaur tastes like chicken, right? …… but now the seasoning packet is out. So, I just took the idea and switched it to what we can do.
The original recipe had three parts to it.
- 1. chunks of chicken
- 2. cooked -wild rice and plain rice mixed together
- 3. A nice creamy onion gravy to mix and bind parts 1 and 2 together.
It’s not that hard to recreate it for gluten free, thank goodness.
So here’s what I do. The first thing to note is that it is double the orginal recipe so that there is a lot of it to go into the freezer for us. You may need to ratchet down the amounts.
Step one: Cook the rice.
- 3/4 C wild rice
- 1 1/2 C white rice
- 5 C water
Step two: Bake the chicken
I used a pound and a half of skinless/boneless chicken thighs – baked at 425 for 40 minutes. Then I shredded the meat.
Step three: While the rice is cooking and the chicken is baking.. make the onion gravy.
- 2 T safflower oil
- 1 large onion – sliced and chopped
- 1/2 – 3/4 C mixed gluten free flours – I used millet, white rice flour and potato starch
- 1 vegan soup broth cube, thinned out in 1/4 C of broth.
- 1 C coconut milk
- Chicken broth – I didn’t measure it… but it was at least 5 C, probably more, by the time it was “gravy”
- salt, pepper, poultry seasoning to taste.
Then I layered into a lasagna pan (it’s bigger than a 9×13) a layer of rice, cooked shredded chicken and covered it with about 1/2 the gravy. Stirred and mixed all of that. Then added in the rest of the rice, and gravy. Smooth out the top of the hotdish and bake it at 400 for about 40 minutes. Or until it’s all bubbly and golden brown on top.
Let it cool completely. Freeze portions for later.