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Found 145 results

  1. Celiac.com 10/27/2018 - Looking for a simple one-pot meal that can handle family dinner as easily as it can tackle a casual get-together? This recipe marries the flavors of hard cider and chicken with Brussels sprouts and apples to deliver a knockout dish with a tasty sauce that goes great with rice or mashed potatoes. Ingredients: 4 slices bacon, chopped 6 bone-in, skin-on chicken thighs (about 2½ pounds) 2 medium tart red apples, cored and cut into wedges 1 12-ounce bottle hard apple cider, such as Crispin, Harpoon, or Doc’s Draft 2 tablespoons chopped fresh thyme 2 tablespoons whole grain mustard 1 teaspoon kosher salt 2 cups fresh Brussels sprouts, trimmed and halved if large Directions: In large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook about minutes until skin side is browned. Turn the chicken and cook another 5 minutes or so, and remove from skillet. Add apples to the skillet and cook 4-5 minutes, stirring until browned on both sides; remove from skillet. Drain and discard drippings from skillet. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boil and reduce heat. Put the chicken back in the skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is cooked through. Serve with chicken thighs, Brussels sprouts, and apples with rice or potatoes. Top with cider mixture.
  2. Celiac.com 10/02/2018 - With fall looming just over the horizon, we’re taking moment to share our six most popular gluten-free soup recipes. These delicious gluten-free soups have satisfied thousands of hungry gluten-free eaters, and they make great go-to recipes. They will help to anchor your gluten-free eating through the cold winter months. Make extra and freeze for a quick reliable gluten-free meal at home or on the fly. Just heat it up and dig in! Celiac.com’s Six Most Popular Gluten-Free Soup Recipes are: Gluten-Free Easy Chicken Soup This gluten-free chicken soup will have you coming back for more. Perfect for a cold day, or for a day when you have a cold. Just Like Lipton's Onion Soup Mix (Gluten-free) This gluten-free version of good old Lipton’s Onion soup is one of my favorites. Make it ahead of time, and store for instant soup goodness. Works for all those recipes that call for Lipton’s soup. Great for dips, etc. Blend with yogurt for a great low-cal dip. Gluten-Free Split Pea Soup What’s cold weather without good split-pea soup? This tasty gluten-free version of traditional pea soup will have you wishing for a cloudy day. Gluten-Free Vegetable Beef Soup This hearty vegetable beef soup will help nourish you body and soul. Really Good Gluten-Free Potato Soup This rich, hearty delicious potato soup will warm your tummy and make your mouth smile. Gluten-Free Creamy Tomato Soup When you need a good, creamy gluten-free tomato soup, this recipe is your new best friend.
  3. Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe
  4. Celiac.com 08/18/2018 - This happy marriage of tangy lemon, salty capers and spices turn ordinary chicken breasts into an extraordinary entree. Easy to make and sure to appeal to even picky eaters, this creamy, tangy recipe will take your chicken from seven to eleven in no time. Ingredients: 4 chicken cutlets 1½ cups chicken broth 5 tablespoons potato starch 2 tablespoons olive oil 3 tablespoons capers 4 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon lemon pepper 1 splash heavy cream Zest and juice of 1 lemon Parsley, for garnish, as desired Directions: On a plate, combine kosher salt, pepper, lemon pepper and 2 tablespoons of potato starch. Cover the chicken cutlets in potato starch mixture and place on a separate plate. Sprinkle half of the lemon zest over the cutlets and gently pat it on. Heat oil in a large skillet over medium heat. Brown chicken until cooked through, about 3-4 minutes on each side. Move browned cutlets to a fresh plate. In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. Pour into skillet with drippings and whisk until blended. Add cream, as desired and stir until blended and smooth. Return chicken to pan and heat for about 2 minutes. Serve cutlets on white rice with your favorite vegetables on the side. Spoon sauce over cutlets and garnish with parsley, as desired.
  5. Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies. Ingredients: 4 skinless, boneless chicken breast halves 4 thick slices bacon 4 teaspoons garlic powder 4 small sprigs fresh rosemary salt and pepper to taste Directions: Heat an outdoor grill to medium-high heat, and lightly oil the grate. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Place a rosemary sprig on each chicken breast. Wrap the bacon around the chicken and the rosemary. Hold bacon in place with a toothpick or extra rosemary stem. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. Keep an eye out for any grill flare ups from the bacon grease. Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.
  6. Celiac.com 01/27/2018 - If you've ever had a good version of this crowd-pleasing dish at a restaurant, you likely wondered if it could be made at home. It can, indeed, and you can do it gluten-free with no extra trouble at all. This version is tasty and easy to make. Enjoy it over rice. Ingredients: 2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks 1 tablespoon vegetable oil 3 cloves garlic, minced ½ medium onion, diced ½ cup gluten-free soy sauce or tamari ¼ cup ketchup 2 teaspoons sesame oil ½ cup honey 2 tablespoons cornstarch 3 tablespoons water 2 scallions, white and light-green parts, chopped, for garnish ⅓ cup Toasted sesame seeds ½-1 teaspoon crushed red pepper flakes, as desired Kosher salt Freshly ground black pepper Potato starch for dredging Directions: Season the chicken lightly with salt and pepper, and dredge in potato starch. Add vegetable oil to a medium skillet, and sauté onion until translucent. Add the garlic, and chicken and stir, cooking, until the chicken browns slightly and the onion softens. Add the soy sauce, ketchup and crushed red pepper flakes, and stir to mix. Add the sesame oil and honey, stirring to incorporate. Dissolve the cornstarch in water in a small bowl, then add to the pot, a little at a time, stirring as you go, until it thickens as desired. Stir in most of the sesame seeds. Divide among individual plates; sprinkle with the scallions and remaining sesame seeds. Serve over rice.
  7. Celiac.com 01/20/2018 - This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer. Ingredients: 3 pounds chicken thighs, bone-in, skin-on 6 cups chicken stock 3 cups medium-grain white rice ¼ cup orange juice ¼ cup fresh lemon or lime juice 3 cloves garlic, minced
3 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoon dried oregano ¼ cup Annatto oil 1 cup yellow onion, chopped ½ cup green bell pepper, chopped ½ cup red bell pepper, chopped 1 cup tomato, seeds removed, chopped ½ cup dry white wine ¼ tsp saffron threads, crumbled ½ cup gluten-free lager-style beer 2 tablespoon capers 2 cups frozen peas, thawed 1 cup roasted red pepper, sliced thin Salt and pepper Directions: In a large bowl, combine the chicken thighs, orange and lemon/lime juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix well. Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator. Remove the chicken from the marinade and pat dry. In a large, wide pot, heat the annatto oil over medium heat. Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside. In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute. Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit. Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes. Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed. Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes. Add the final 2 cups of the stock and the beer and cook for 5 more minutes. Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more. Adjust seasoning to taste.
  8. Celiac.com 12/02/2017 - Pozole, pozole, pozole. Pozole seems to be popular lately. Pozole is a hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. I've noticed a number of references to pozole lately. I've seen articles touting pozole in place of traditional turkey dinner for Thanksgiving, and articles about using leftover Thanksgiving turkey to make pozole. This tasty recipe calls for chicken, but you can easily substitute turkey, leftover or otherwise. When stewed in chicken broth and other tasty ingredients like tomatillos, green chiles. Ingredients: Three 15-ounce cans of hominy, drained 8 cups chicken stock 2 cups water 6 chicken thighs on the bone, with skin 1 pound tomatillos, husked and halved 1 medium onion, quartered 2 poblano chiles, cored, seeded and quartered 2 jalapeños, seeded and quartered 6 large garlic cloves, smashed 1 tablespoon oregano leaves Salt and freshly ground black pepper 1 tablespoon vegetable oil For Serving: Finely shredded cabbage Fresh Mexican cheese (queso fresco) chopped cilantro sliced radishes chopped onion diced avocado sour cream tortilla chips lime wedges Directions: In a large stock pot, bring the chicken stock and water to a boil. Add the chicken thighs, cover and simmer over very low heat until they're tender and cooked through, about 30 minutes. Skim any fat from the cooking liquid and reserve. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Blend until coarsely chopped. With the machine on, add 1 cup of the cooking liquid and purée until smooth. Season with salt and pepper. In a large deep skillet, heat the vegetable oil. Add the tomatillo purée and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes. Pour the green sauce into the cooking liquid in the stock pot. Add the hominy and bring to a simmer over moderate heat. Add the chicken thighs back to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, and garnish as desired with quest fresco, cabbage, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
  9. Is Sprouts Market Corner Herb Riasted Chicken gluten free?
  10. Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner. Ingredients: 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch) 8 tablespoons gluten-free soy sauce, split 3 tablespoons honey or brown sugar 2 teaspoons, sake or white wine, just a splash 4 garlic cloves, minced 3 fresh medium brown mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper, as desired 1 pound green beans, trimmed, cut into bite size pieces 2 carrots, peeled, cut to matchstick-size strips 2 tablespoons cooking oil, like avocado or canola, corn, etc. 1 large red bell pepper, cut into bite-size strips 1 thumb peeled fresh ginger, sliced ½ medium onion, cut into wedges, sautéed 1 green onion, thinly sliced ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that Directions: Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl. Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute. Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender. Transfer vegetable mixture to a dish. Add remaining 1 tablespoon cooking oil to wok and allow to heat. Add meat and stir-fry 3-5 minutes more, until cooked through. Add the cashews, stirring briefly, about 30 seconds. Add the soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer into the bowl with the veggies, and mix well. Sprinkle with sliced green onions and serve over rice. Serves about 4 people.
  11. Celiac.com 10/10/2017 - If you're looking for a delicious, easy to make meal that is perfect for the start of fall, this slow-cook chicken vegetable soup is just the thing. Ingredients: 2 chicken thighs, skin removed 1½ cups zucchini, halved lengthwise and sliced 1 cup yellow onion, chopped 1 cup celery, chopped 4 large cloves garlic, chopped 3 thyme sprigs, fresh 1 tablespoon chopped fresh sage 2 tablespoons vegetable oil 8 cups unsalted chicken broth 3 large carrots, diagonally sliced (2 cups) 2 large parsnips, peeled and chopped 3 cups chard, chopped ½ cup uncooked wild rice 2 teaspoons kosher salt 1 teaspoons black pepper 2 tablespoons fresh lemon juice Directions: Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a large slow cooker. Cover and cook on high until vegetables have slightly softened, about 10-12 minutes. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add chicken thighs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Remove chicken thighs from slow cooker. Cut meat from bones and shred meat. Discard bones, or freeze them for stock. Return meat to slow cooker. Stir in chard, wild rice, salt, pepper, and zucchini. Cover and cook on low about 1 hour, until rice is tender. Discard thyme sprigs. Stir in lemon juice to taste. Serve.
  12. Celiac.com 06/20/2017 - Anyone looking for a quick, and tasty dinner entree will likely love this recipe. Just grab some chicken breast halves, some fresh mushrooms, a can of artichokes, and a few other ingredients, and bang, you have the makings of a solid gluten-free meal. Ingredients: 4 skinless, boneless chicken breast halves 2 tablespoons butter 1 clove garlic, minced 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved 1 cup sliced fresh mushrooms 1 cup white wine potato starch for dredging chicken salt and pepper Directions: Season chicken with salt and pepper, and dust both sides with potato starch. Heat butter in a large skillet over medium heat, until it sizzles. Add chicken and sauté for 2-3 minutes on each side, until browned, but not cooked through. Remove chicken from skillet, and set aside. Add garlic and cook about a minute, until fragrant. Add artichoke hearts and mushrooms to the skillet, and sauté mushrooms until brown and tender. Return chicken to skillet, and add artichoke liquid and wine. Simmer on low heat for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat, and serve over rice or gluten-free pasta.
  13. Celiac.com 05/06/2017 - Want a great gluten-free dinner idea that's tasty and ridiculously easy to make? This recipe for honey-glazed garlic chicken is just what you've been looking for. Just toss the chicken into the slow-cooker, blend the ingredients, pour over the chicken, and turn it on. Come back later, and dinner is ready to go. Serve over rice or gluten-free pasta, and add your favorite side for a delicious dinner. Ingredients: 6 skinless, boneless chicken thighs ½ cup ketchup ½ cup gluten-free soy sauce 3 tablespoons honey 3 cloves garlic, minced 1 teaspoon dried basil Directions: Arrange chicken thighs in the slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl. Pour over the chicken. Cook on low for 6 hours. Serve with rice, or your favorite gluten-free pasta.
  14. Celiac.com 05/10/2017 - Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please. Ingredients: 
 8 cups chicken broth 1 cup diced, cooked chicken meat 8 egg yolks ½ cup gluten-free chicken soup base or broth ½ cup fresh lemon juice ½ cup carrots, shredded ½ cup onion, chopped ½ cup celery, chopped ¼ cup butter ¼ cup potato starch (as rue, to thicken) ½ teaspoon ground white pepper 1 cup cooked white rice 16 slices lemon fresh cilantro sprigs, as desired. Directions: In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil, then simmer for 15-20 minutes. Mix the butter and the potato starch into a rue, and slowly add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks in a mixing bowl. Slowly stir a little hot soup into the egg yolks. Return the entire egg mixture to the soup pot, and heat a few more minutes. Stir in the chicken meat and rice. Ladle hot soup into bowls and garnish with lemon slices, and cilantro, as desired.
  15. Jefferson Adams

    Gluten-free Chicken Francese

    Celiac.com 05/03/2017 - If you're looking for a rich, decadent dinner entree that also happens to be gluten-free, then look no further. This recipe for chicken Francese, that's Italian for "chicken in the French style," delivers a rich, flavorful entree that is sure to leave a trail of smiles and empty plates. Ingredients: 2 boneless skinless chicken breasts, filet thinly to create 2 to 3 breasts servings 1cup very condensed chicken broth ¼ cup white wine juice of 1 lemon 3 eggs grated parmesan cheese 2 garlic cloves, crushed parsley ½ cup unsalted butter potato starch, for dredging White rice, or gluten-free pasta Directions: Prepare rice according to directions. Dust chicken with potato starch. In a flat container mix together eggs and enough parmesan cheese to create a thick batter; something like pancake batter. Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides. Remove all chicken to a platter, and place in a warm oven. In same skillet increase heat to a med-high and lightly brown the garlic. Add enough wine to deglaze pan with wine, and let it boil down for a few minutes. Add broth and butter, and cook until butter melts. Blend in the parsley. Add lemon juice to taste taste. Thicken if desired. Serve over chicken and rice, and garnish of lemon wedges and parmesan cheese, as desired.
  16. Celiac.com 04/19/2017 - Love Chicken Corden Bleu, but can't find a great gluten-free version? This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious. Ingredients: 4 skinless, boneless chicken breast halves 6 slices Swiss cheese 4 slices cooked ham 1 egg 1 egg white 2 tablespoons oat flour, for dredging ⅓ cup gluten-free oats, lightly ground ⅓ cup amaranth ¼ teaspoon parsley flakes (crushed) ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon sugar ¼ teaspoon oregano ½ teaspoon Italian seasoning, crushed ½ teaspoon ground black pepper (divided) ½ teaspoon salt (divided) butter, to coat pan Directions: Heat oven to 350 degrees F (175 degrees C). Lightly coat baking dish with butter. Pound chicken breasts to about ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Season oat flour with a dash of salt & pepper in one bowl. Beat egg and egg white in another bowl. In a mixing bowl, combine salt, pepper, ground oatmeal, amaranth, sugar, other spices. Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating. Place in baking dish, and bake for 20-25 minutes, or until crispy and cooked through. Remove from oven, and place ½ cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and allow to cool slightly, until cool enough to touch, but still warm. Cut rolls into pinwheels and serve.
  17. Celiac.com 08/11/2015 - Sesame chicken is a big favorite with American diners. It's also a dish I generally avoid at restaurants, due to gluten concerns. Fortunately, sesame chicken is pretty easy to make. Here's a recipe for delicious gluten-free sesame chicken that comes together easily, and will have your guests smiling. Ingredients: 2 pounds boneless, skinless chicken breasts, cut into pieces 3 tablespoons potato starch or tapioca flour 2 tablespoons sesame oil 1 tablespoon canola or safflower oil 3 garlic cloves, minced 2-3 tablespoons toasted sesame seeds 1 tablespoon gluten-free soy sauce, or tamari 1 tablespoon brown sugar 1 tablespoon apple cider vinegar ½ cup chicken stock ½ teaspoon salt ½ teaspoons pepper Directions: Heat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside. Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and tapioca flour or potato starch. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then turn and cook until golden again, about 2-3 minutes. Remove chicken onto a paper towel as it finishes cooking. Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake at 400 degrees F for 15–20 minutes, until sizzling hot. Remove and top with sesame seeds. Serve with choice and brown or white rice.
  18. 03/02/2017 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour. Ingredients: 6-8 chicken thighs 1 tablespoon cornstarch 1 tablespoon cold water ½ cup white sugar ½ cup gluten-free soy sauce ¼ cup cider vinegar 1 clove garlic, minced ½ teaspoon ground ginger ¼ teaspoon ground black pepper Directions: In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat. Heat oven to 425 degrees F. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake for 15-20 minutes. Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork. Top with sauce every 10 minutes while cooking.
  19. Celiac.com 02/25/2017 - Here's a great recipe for game day or for grill day. These sweet and spicy chicken wings will hit the spot. Various kinds of pepper dance with honey and garlic to deliver this surefire hit. Ingredients: 5 pounds chicken wings, wingtips removed 1 tablespoon freshly ground black pepper 2 teaspoons ground lemon pepper 1 teaspoon cayenne pepper 2 tablespoon sweet paprika 1 teaspoon onion powder 4 medium cloves garlic, smashed to a paste with a little salt 3 tablespoons olive oil ½ cup honey, room temperature kosher salt Directions: Lay the chicken wings out on a baking sheet and season well with salt and pepper, then transfer to a large mixing bowl. Add all ingredients, except honey and stir until mixed. Add honey and stir until mixed and evenly coated. Let sit for 1 hour at room temperature, or cover and refrigerate for up to overnight. Heat the oven to 375F. Spread the wings evenly in a large roasting pan or baking sheet. Roast, uncovered, until they are nicely browned and crisp, about 1 hour. Turn as needed. Serve.
  20. I love miso soup, but whenever I've made it at home, I've never been able to get the full, deep, rich, complex flavor that I routinely have at my favorite Japanese restaurants. That's because, until recently, I hadn't discovered the secrets of dashi. Dashi is one of the most basic cooking stocks in Japanese cuisine, and it is the secret to a truly delicious miso soup. Dashi is made by boiling dried kelp (seaweed) and dried bonito fish flakes. You can find numerous kinds of instant dashi at most Asian or Japanese markets. The more dashi you add, the richer the soup will taste. This miso soup can be made with yellow, white or red miso paste. Yellow miso makes a sweet and creamy soup, while red miso makes a stronger, saltier soup. Ingredients: 1/2 to 1 small chicken breast (about 2 to 4 ounces), cut into bite sized pieces 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package medium or silken tofu, diced 1 tablespoon dried seaweed (optional) 2 green onions, sliced diagonally into 1/2 inch pieces 2 strips lemon peel, thinly sliced Directions: In a medium saucepan over medium-high heat, combine dashi granules and water. Add chicken and bring to a boil. Skim any foam that accumulates as chicken cooks. Reduce heat to simmer. Add seaweed. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes and gently dissolve the miso paste into the liquid. Serve in small bowls. Garnish with lemon rind.
  21. Celiac.com 02/03/2015 - Want to crush it at your next big party this year? This fried chicken recipe will help you kick any party into high gear. From Manhattan to San Francisco, and points beyond, Korean fried chicken is all the rage in the food world. This fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp. It will have your guests begging for more and pestering you for the recipe. Ingredients: 4 pounds chicken wings (about 2 kg), washed and drained 1½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon minced ginger 1 cup potato starch 4 cloves garlic, minced 3 to 4 large dried red chili peppers, seeded, cut crosswise into …“ inch pieces (as desired) ½ cup gluten-free soy sauce ½ cup rice syrup or corn syrup 1 tablespoon cider vinegar 1 tablespoon gluten-free mustard 1 tablespoon brown sugar 1 tablespoon sesame seeds Lard or vegetable oil for frying Marinade Ingredients: 2 tablespoons fresh ginger, minced 4-5 cloves garlic, minced 1½ cups soy sauce Directions: First, marinate the chicken in a refrigerated bowl for at least 4 hours, and up to 24 hours in advance. Next, begin by making the sauce by heating a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside. Remove chicken from the marinade, and pat dry with paper towels. You may trim and chop the chicken before marinating if you wish. I usually marinate before trimming. Cut off the tip of each wing and chop the wing in half. When you’re finished, you’ll have about 30 to 36 pieces. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Put ½ cup potato starch in a bowl. One at a time, dip wings in the potato starch to coat. Add the additional potato starch as needed, and top off potato starch, if you come up short and still have a few pieces to do. Squeeze each wing to press the coating to it tightly. To fry the chicken, put 4 cups of cooking oil in a frying pan or pot and heat it on high heat. You want the oil hot, but not smoky. Test the oil’s heat level by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Gently add the coated wings one by one into the hot oil and cook for about 10-12 minutes, turning a few times. Transfer the cooked wings from the oil to a paper towel-lined wire rack. Lower the heat on the oil to prevent smoking, and let the wings cool for a few minutes. Raise the heat and fry the wings again for another 12 to 15 minutes until they all are golden brown and crunchy. When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon until well-coated. Remove from the heat and transfer the coated chicken to a large plate. Sprinkle with sesame seeds and serve immediately. Note: This chicken travels well and stays crunchy, so don’t hesitate to take it to a potluck. Just be sure to make enough!
  22. Celiac.com 11/29/2016 - Paprika is great. Roasted chicken is great. Roasted paprika chicken is exponentially great. This recipe makes a terrific dinner entrée, and goes great over rice. Ingredients: 8 skinless, boneless chicken thighs 2 tablespoons tomato paste 1 tablespoon sweet smoked paprika About 1½ teaspoons Worcestershire sauce About 1 teaspoon hot sauce About 1 tablespoon olive oil, plus more for drizzling 2 tablespoons butter 1 large clove garlic, grated or finely chopped 1 shallot, finely chopped ¼ cup chopped flat leaf parsley Salt and pepper Directions: Wash rice and put on the stove to cook. While the rice is cooking, place the tomato paste in a small bowl and stir in ¼ cup of the boiling pasta water. Stir in the paprika, Worcestershire and hot sauce. Heat a large skillet over medium-high heat. Drizzle the chicken thighs with olive oil, season with salt and pepper, and add to the skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste. In a large skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat. Add the garlic and shallot, and cook for 3 minutes. Serve chicken thighs each over rice.
  23. Celiac.com 11/02/2016 - For anyone looking for a gluten-free meal that is also lower carb and higher protein, this recipe fits the bill nicely. Ingredients: 8-10 skinless, boneless chicken thighs 1 large can (24 to 28 oz.) white beans, rinsed 1 cup chicken stock 2 tablespoons olive oil, plus more for drizzling 1 lemon, zest and juice 6 cloves garlic, finely chopped 2 - 3 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh thyme 1 head escarole, coarsely chopped 1 wedge Romano cheese, for shaving Sea salt and pepper Steamed rice Directions: Heat oven to medium-high. Pat the chicken dry and drizzle with olive oil and season with salt and pepper. Grill the chicken, turning, for 12 minutes each side. Drizzle half of the lemon juice over the chicken as it comes out of the oven. Heat 2 tablespoons olive oil, 2 turns of the pan, in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the escarole and wilt in the pan; season with salt, and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice. Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Shave the cheese over the top. Season with salt and pepper, as desired. Serve with steamed rice, or with your favorite gluten-free corn bread.
  24. I'm making this post topic again because although I was reassured by you guys I still seem to get sick every time i buy chicken. I try to get organic but I have heard that a lot of chicken can be 15% chicken broth that contains gluten. Does anyone else on here eat different brands of chicken breast and not get sick?
  25. This Asian-style barbeque chicken makes a great summer treat. Barbecue chicken is a perennial summer favorite around these parts, and this recipe delivers barbecue chicken with a decidedly Asian flare. Ingredients: 1-2 pounds chicken thighs and drumsticks, skinless ⅓ cup dark brown sugar, packed ⅓ cup gluten-free soy sauce 3 tablespoons fresh lime juice 1½ tablespoons vegetable oil 1 tablespoon Sriracha hot sauce ½ teaspoon sesame oil ¾ teaspoon Garam Masala (or curry powder) 1 teaspoon fresh grated ginger 4 cloves garlic, minced 3 scallions light and dark green parts only, thinly sliced Garam Masala Spices 1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground cardamom ¾ teaspoon ground black pepper ¾ teaspoon ground cinnamon ⅓ teaspoon ground cloves ⅓ teaspoon ground nutmeg Seal in a jar and use as needed. Instructions: In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours. Heat grill to high heat. Grease the grill lightly, and place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.
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