Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Latin Chicken & Rice

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

2 lb. chicken thighs with skin and bone
Salt and freshly ground black pepper
1 Tablespoon unsalted butter
1 Tablespoon olive oil
2 medium shallots, chopped
2 garlic cloves, minced
1 cup medium-grain white rice
1-3/4 cups gf Chicken Stock
1/4 teaspoon saffron threads, crushed
1 bay leaf
1/2 teaspoon dried marjoram
1 cup frozen peas (not thawed)

Directions

Pat the chicken thighs dry with paper towels and season with salt and freshly ground black pepper. Heat the butter and the oil in a deep skillet over medium high heat and add the chicken. Brown the chicken on both sides, about 10 minutes total. Transfer the chicken thighs to a plate and set aside.

Pour off all but about 2 Tablespoons of fat (that might be what you have - if so leave it in the pan), add the shallots; saute for 2 minutes. Add the garlic; saute for 30 seconds or until fragrant. Add the rice and cook, stirring, for about 1 minute. Add the chicken stock, saffron, bay leaf and marjoram. Bring to a full boil. Nestle the chicken in the rice (keeping as much rice around the chicken rather than under the chicken). Cover and simmer over low heat until the chicken is cooked through, and most of the liquid has evaporated, about 25 minutes. Remove from heat and stir in the peas. Cover with a clean kitchen towel and let stand until all the liquid is absorbed, about 15 minutes longer. Discard the bay leaf. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.

Recommended Tools