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Exotic Baked Chicken (Gluten-Free)

Note: I realize not everyone has time to do home-made cooking of the long-prep kind, so I’ve given you options in this recipe. I’ve put optional instructions in brackets (to prepare the packaged way see the info in the brackets). For instance, you can prepare this chicken dish in two ways, the fresh ingredients way or the packaged way. I have put the packaged ingredients in ( .)

Ingredients:
4 chicken breasts
1 tomato, cubed (1 med. can diced tomatoes)
3 sticks celery, cubed
¼ green or yellow pepper
¼ red pepper, diced (or for the peppers you can get these by taking equivalent from frozen packaged peppers)
Handful chopped fresh parsley
Baked potato, skin on, cubed (you can use a raw potato)
Pinch salt
Sprinkle cinnamon sugar over the top (or 1/8 teaspoon of each)
1 teaspoon ginger
Sprinkle dry minced garlic over the top liberally  
2 cloves garlic
½ onion, sliced thinly** and caramelized (To caramelize, you place onion in a saucepan with onions and fry unions until brown. But you don’t have to caramelize the onion. Raw onion is fine.)

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Directions:
Place in a 9” X 13” foil-lined baking dish (heavy-duty foil—enough to completely wrap the chicken and seal it tightly during baking) Coat foil on the inside with cooking spray or oil. Bake dish at 400 degrees for 30 minutes. Then reduce temperature to 350F degrees and bake for 20 more minutes.

Because of the combination of garlic, cinnamon and ginger on the chicken this dish tastes Indian and mildly exotic without smacking you in the head with curry.

**Kitchen secret:  every time I have a recipe which calls for onion I cut up several. Then I store them in the freezer in Ziplock bags. In each bag I put in ½ onion. I figure, why not go for the gold while I’m at it anyway?

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4 Responses:

 
michelle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Jul 2008 4:42:36 AM PDT
This sounds wonderful I will make this.

 
Tina G
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Jul 2008 4:37:34 PM PDT
I was diagnosed 3 years ago after being extremely ill and am so happy to find many recipes such as this. It is awesome and worth the time. THANK YOU!!

 
Rick Stiles
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
01 Jul 2008 5:08:26 PM PDT
I notice nothing in the directions that say to put any of the ingredients in the baking dish, and the peppers are not cut to small pieces for sharing.

 
Jamie S.
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Mar 2009 7:32:36 PM PDT
I would like to see one of Rick's recipes




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I agree with Ennis. It sounds like she is getting access to gluten way too often to expect healing. I had some pretty severe patches of intestinal damage when I was diagnosed. Anemia was my symptom and I had no gut issues then. So, just because she injests gluten and does not have some major symptoms right away, does not mean she is not building up antibodies. Have those antibodies been re-tested to see if they are in the normal ranges now? Missing patches of damage in the small intestine is possible. Heck, the small intestine is the size of a tennis court (goggle it). So easy to miss. Also, your GI should have taken more than four samples? How many were taken? (Forgive me, if I have forgotten.) Cross contamination in your house is real, especially if you have kids in the house. Member Jebby, a preemie doctor who has celiac disease, was not getting well. Turns out her four small and adorable children were glutening her. She made her house gluten free. Just something to consider. You mentioned she had access to gluten at a party. So, does that mean she caves in and eats it? She needs to become a stakeholder in this diet.

I think that if you soaked in the paddle in vinegar and scrubbed it a few times, you will be fine. But if in doubt, just set the mixer aside for a while until your family's health has improved. In the meantime, use your arm to mix dough! My grandma never had a mixer! I bought a bunch of new stuff because I had been married for 25 years when diagnosed. It was time for new things! Everyone is different in their response to gluten. Science has given us a good estimate, but we know that nothing is "one size fits all". You just have to figure out what is best for you and your family. My anemia resolved within months of being gluten free (ferritin levels). I still have Thalassemia, but it is mild and my body has adapted. It is most likely the one reason that I never made the Olympic team! ? BTW, family and friends are not allowed to bring in gluten into our house with the exception of beer. They can contribute to a potluck by bringing beverages, uncut fruit and veggies, new condiments, tableware, and ice cream ......etc.

Thank you so much. It's so nice to have such friendly and helpful people to talk to while I await my answers. I had an interesting experience yesterday... I ate a bowl of Kraft mac n cheese... then passed out for 4 hours and woke up vomiting. I've had a lot of experiences like that after eating over the past 2 years, but I never put those pieces together because celiac disease was totally off my radar. Just found it very interesting. I've been pushing down lots of gluten-y foods just to make sure my tests will come out right. So tired of waiting! Really, if this isn't the answer to my 40 lb mysterious weight loss, fatigue, and painful gas/bloating... then what's left? Cancer doesn't seem likely in a 33 year old, but I am really scared. Thanks for helping me through this. Anyone who stumbles accross this place is lucky to find such supportive and kind, helpful people!

Hello and welcome I don't have an answer, like you I'm eating rice in processed foods as well as a side dish so I'm also wondering if I'm eating too much. If the rice is in a product like flour there's no way to tell how its prepared etc However for this: You can pre soak and rinse the rice in advance and change the way you cook it to reduce your exposure by up to 80% Details: http://www.bbc.co.uk/programmes/articles/2F1MDzyW55pg97Tdpp7gqLN/should-i-be-concerned-about-arsenic-in-my-rice

I use almond, and coconut a lot now my bakery used to use oat and almond blends. We never used rice, or starches as our goal was to keep it low glycemic. Now days we are transitioning to cut out oats. I started having....ok I omitted and gave in after being in denial a similar reaction to oats (10% of celiacs do if I recall) over a year ago. Anyway as for flour blends premade avoiding rice and grains try simple mills at https://www.simplemills.com/collections/all I have composed a huge list of various gluten-free goods here, even recently updated with grain free, and pizza section https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/