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Gluten-Free Brazilian & South American Recipes
Gluten-Free Brazilian & South American Recipes - Please submit your favorite gluten free recipes here by registering as an author on our site. Your recipes will appear here and help thousands of other people with celiac disease.
Soups are a common part of many types of cuisine. This soup recipe offers a variation on the delicious chowder the Peruvians know as Chupe de Pollo. It marries chicken and broth with vegetables, herbs, spices, hominy and cream with a dash of adobo, and smokey chipotle pepper to produce a rich, hearty chowder fit for fair weather or foul.
This recipe for Peruvian-style cilantro chicken soup delivers a rich, flavorful soup that marries chicken with cilantro with carrots, sweet red bell peppers, yellow onion, a savory broth, and some chili pepper for a nice zesty snap.
This Peruvian-style soup incorporates rice, corn, peas, and other vegetables, along with a bit of serrano chili for a nice snap.
This Chilean-style stew features a whole chicken, with pumpkin or squash, rice, potatoes, onions, corn and other delicious vegetables that will satisfy hungry eaters.
Pebre is a mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, that can be found on almost any table in Chile.
This delightful Peruvian-style salsa makes a great topping for toasted gluten-free bread.
Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp. This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp.
I've been trying to eat more quinoa lately, and this recipe is easy to make, and delivers a tasty, nutritious dish that compliments most any entrée.
Want to turn a few new corners with lamb? This recipe for perfectly cooked lamb loin chops and a yummy mint chimichurri sauce will do the trick. This recipe works best with lamb loin chops or thick rib chops.
Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that.