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Showing results for tags 'chicken'.
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Gluten-Free Ramen: A Comforting Bowl of Japanese Tradition
Scott Adams posted an article in Chinese & Asian
Celiac.com 02/18/2025 - Ramen is more than just a meal in Japan; it’s a beloved comfort food that carries a rich history. Originating from Chinese immigrants in Japan during the early 20th century, ramen has evolved into its own iconic dish, with various regional styles and unique flavors. Traditionally, ramen is made with wheat noodles, but for those with gluten sensitivities, there's no need to miss out on this warm, flavorful dish. Gluten-free ramen provides the same hearty experience, with a delicious homemade broth and toppings that can be easily customized. This gluten-free ramen recipe swaps traditional wheat noodles for gluten-free ramen noodles, while still preserving the deep, savory umami flavors in the broth. The broth, made with a rich combination of miso, soy, and ginger, provides a perfect base for tender chicken, mushrooms, and a soft-boiled egg. It’s a satisfying, nourishing dish that you can enjoy any time you need a comforting meal. Gluten-Free Ramen Recipe Ingredients: For the Broth: 4 cups chicken broth (make sure it's gluten-free) 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon miso paste (check for gluten-free labeling) 1 teaspoon rice vinegar 1-inch piece of fresh ginger, sliced 2 garlic cloves, smashed 1 tablespoon sesame oil For the Noodles: 2 servings gluten-free ramen noodles (or other gluten-free noodles of your choice) For the Toppings: 1 boneless, skinless chicken breast or thigh, cooked and sliced 2 boiled eggs (soft or hard, depending on your preference) ½ cup sliced mushrooms (shiitake, button, or a mix) 2 green onions, sliced A handful of spinach or Bok choy (optional) 1 tablespoon sesame seeds (optional) Nori strips (optional) Instructions: Prepare the Broth: In a medium pot, heat the sesame oil over medium heat. Add the sliced ginger and smashed garlic, sautéing for about 2 minutes until fragrant. Pour in the chicken broth, gluten-free soy sauce or tamari, and miso paste. Stir well to combine, and bring the broth to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together. If you want a smoother broth, you can strain out the ginger and garlic pieces before serving. Cook the Noodles: While the broth simmers, cook the gluten-free ramen noodles according to the package instructions. Be sure to stir occasionally to prevent sticking, as gluten-free noodles can sometimes clump together more easily. Once cooked, drain and set aside. Prepare the Toppings: While the noodles and broth are cooking, slice the cooked chicken breast or thigh into thin pieces. If you haven’t already, boil the eggs to your liking—soft-boiled eggs with a runny yolk are a classic topping for ramen. Slice the mushrooms and sauté them in a small pan with a bit of oil for about 5 minutes, until tender. Assemble the Ramen: To serve, divide the cooked noodles into bowls. Ladle the hot broth over the noodles, making sure to cover them well. Arrange the sliced chicken, boiled egg halves, sautéed mushrooms, and spinach or Bok choy on top of the noodles. You can also add a few sesame seeds or a strip of nori for extra flavor and presentation. Serve and Enjoy: Garnish with green onions, and if you like, add a drizzle of extra gluten-free soy sauce. Serve hot and enjoy the comforting flavors of this homemade gluten-free ramen! Serving Suggestions: This gluten-free ramen makes a wonderful meal on its own, but you can also serve it with a side of edamame or a light salad for extra vegetables. For those who prefer a richer flavor, a dollop of chili paste or a dash of sriracha can bring some heat to the bowl. With its deep umami broth, hearty toppings, and gluten-free noodles, this ramen is a satisfying dish that brings the taste of Japan right to your kitchen. -
Gluten-Free Yakitori: A Delicious Twist on a Japanese Classic
Scott Adams posted an article in Chinese & Asian
Celiac.com 01/28/2025 - Yakitori, which translates to “grilled chicken” in Japanese, is a beloved street food that has been enjoyed in Japan for centuries. Originating in the Edo period, this dish became popular as a quick, affordable meal, often paired with sake or beer in bustling izakayas (Japanese pubs). Traditionally, yakitori is made by skewering various parts of the chicken—thighs, wings, or even gizzards—and grilling them over hot charcoal. The smoky flavor and savory-sweet glaze make it a favorite among locals and travelers alike. For those following a gluten-free lifestyle, the challenge lies in the glaze. Conventional yakitori sauce often includes soy sauce, which contains gluten. This gluten-free yakitori recipe preserves the authentic taste of the dish by substituting tamari for soy sauce. The result? A rich, umami-packed glaze that perfectly complements tender, smoky chicken. Whether you’re hosting a backyard barbecue or recreating Japanese flavors at home, this recipe is a guaranteed crowd-pleaser. Gluten-Free Yakitori Recipe Ingredients (Serves 4): 1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces 2-3 green onions (optional), cut into 1-inch segments 8-10 bamboo skewers, soaked in water for 30 minutes For the Yakitori Glaze: ⅓ cup gluten-free tamari 3 tablespoons mirin (a sweet Japanese cooking wine) 2 tablespoons brown sugar 1 teaspoon gluten-free rice vinegar 1 garlic clove, minced ½ teaspoon grated ginger Optional Garnish: Toasted sesame seeds Finely chopped green onions Instructions: Prepare the Glaze: In a small saucepan, combine tamari, mirin, brown sugar, rice vinegar, garlic, and ginger. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool. Assemble the Skewers: Thread the chicken pieces onto the soaked bamboo skewers. If using green onions, alternate the chicken with onion segments. Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking. Grill the Yakitori: Place the skewers on the grill and cook for 6-8 minutes, turning frequently to ensure even cooking. Brush the chicken generously with the yakitori glaze during the last 2-3 minutes of grilling to caramelize the sauce without burning. Serve and Enjoy: Transfer the skewers to a serving plate and sprinkle with sesame seeds and chopped green onions if desired. Serve immediately with rice or a side of grilled vegetables for a complete meal. Tips for Success: Bamboo Skewers: Soaking the skewers prevents them from burning on the grill. Charcoal Grill: For an authentic flavor, use a charcoal grill to mimic the smoky taste of traditional yakitori. Marination: While not necessary, marinating the chicken in a small portion of the glaze for 30 minutes can enhance flavor. This gluten-free yakitori recipe is proof that you don’t have to compromise on taste when accommodating dietary needs. It’s a flavorful nod to a Japanese classic, ensuring everyone at the table can savor the experience without worry. Enjoy your yakitori adventure! -
Celiac.com 01/11/2025 - Japanese curry, or "kare," is a beloved dish that has become a staple in Japanese households and restaurants. Its origins trace back to the late 19th century when the British Navy introduced curry powder to Japan. Over time, the dish evolved, blending Indian-inspired spices with a uniquely Japanese taste profile. Unlike its spicier Indian counterpart, Japanese curry is milder, slightly sweet, and has a thick, stew-like consistency. It’s often served with rice and a variety of proteins and vegetables, making it a hearty and versatile comfort food. For those who follow a gluten-free diet, enjoying Japanese curry can be a challenge due to the traditional roux, which contains wheat flour. This recipe recreates the iconic flavors of Japanese curry with a homemade gluten-free roux, ensuring everyone can savor this warming dish. Packed with tender chicken, potatoes, carrots, and a rich, aromatic curry sauce, this dish is perfect for a cozy meal that feels like a hug in a bowl. Gluten-Free Japanese Curry Recipe Ingredients For the Curry: 2 tablespoons neutral cooking oil (e.g., vegetable or sunflower oil) 1 pound chicken thighs or beef, cut into bite-sized pieces 1 large onion, sliced 2 medium carrots, peeled and sliced into rounds 2 medium potatoes, peeled and cut into chunks 4 cups gluten-free chicken or vegetable stock 1 apple, grated (optional, for sweetness) For the Gluten-Free Curry Roux: 2 tablespoons gluten-free all-purpose flour 2 tablespoons butter or dairy-free alternative 2 tablespoons gluten-free soy sauce or tamari 2 teaspoons gluten-free curry powder 1 teaspoon gluten-free garam masala 1 teaspoon gluten-free ground turmeric 1 teaspoon gluten-free paprika 1 teaspoon honey or sugar (optional) To Serve: Cooked white or brown rice Pickled ginger or Japanese pickles (optional garnish) Instructions Prepare the Roux: In a small saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste. Add the curry powder, garam masala, turmeric, and paprika. Cook for another minute to toast the spices. Slowly whisk in the soy sauce or tamari until combined. Remove from heat and set aside. Cook the Curry: Heat the cooking oil in a large pot over medium heat. Add the chicken or beef and sear on all sides until lightly browned. Remove the meat from the pot and set it aside. In the same pot, add the onions and sauté until translucent, about 3-5 minutes. Stir in the carrots and potatoes, cooking for another 2-3 minutes. Return the seared meat to the pot. Simmer the Curry: Pour in the stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking. Thicken with the Roux: Gradually stir the prepared roux into the simmering curry. Stir well to ensure it dissolves completely and thickens the sauce. Add the grated apple and honey for sweetness, if desired. Simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt or additional soy sauce if needed. Serve: Ladle the curry over bowls of warm rice and garnish with pickled ginger or Japanese pickles, if using. Serve hot and enjoy! This gluten-free Japanese curry captures the essence of the traditional dish while being accessible to those with dietary restrictions. Its rich, savory-sweet flavors are sure to make it a new favorite at your dining table! -
Gluten-Free Chicken Teriyaki: A Classic Japanese Dish
Scott Adams posted an article in Chinese & Asian
Celiac.com 01/10/2025 - Teriyaki is one of Japan's most beloved culinary exports, known for its balance of sweet and savory flavors and a glossy glaze that perfectly coats the ingredients. The word "teriyaki" comes from "teri," meaning shine, and "yaki," meaning to grill or cook. Traditionally, teriyaki sauce is a combination of soy sauce, sugar, mirin, and sake. However, for those with gluten sensitivities or celiac disease, soy sauce is off-limits due to its wheat content. With the right adjustments, you can enjoy this classic Japanese dish without compromising on taste or texture. This gluten-free chicken teriyaki recipe swaps traditional soy sauce for gluten-free tamari and combines it with honey and fresh garlic to create a rich, flavorful marinade. Pan-fried or grilled to perfection, this dish delivers the same glossy, sticky coating that makes teriyaki so irresistible. Pair it with steamed rice and sautéed vegetables for a wholesome, gluten-free meal that celebrates the essence of Japanese cooking. Gluten-Free Chicken Teriyaki Recipe Ingredients: For the Chicken: 4 boneless, skinless chicken thighs or breasts 1 tablespoon neutral oil (like avocado or vegetable oil) For the Marinade and Sauce: ¼ cup gluten-free tamari 2 tablespoons honey (or maple syrup for a vegan alternative) 1 tablespoon rice vinegar 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon cornstarch dissolved in 2 teaspoons water (optional, for thickening) Optional Garnish: Sesame seeds Sliced green onions Instructions: Prepare the Marinade: In a small bowl, whisk together the gluten-free tamari, honey, rice vinegar, garlic, and ginger. Set aside. Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor). Cook the Chicken: Heat the oil in a large skillet over medium heat. Remove the chicken from the marinade, letting any excess drip off, and place it in the skillet. Cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Make the Sauce: While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1-2 minutes. Glaze the Chicken: Once the chicken is fully cooked, brush or spoon the sauce generously over the pieces, allowing it to caramelize slightly in the pan. Serve and Garnish: Transfer the chicken to a serving plate. Drizzle any remaining sauce over the top. Garnish with sesame seeds and sliced green onions if desired. Serving Suggestions: This gluten-free chicken teriyaki pairs beautifully with steamed white or brown rice and a side of sautéed snap peas, carrots, or broccoli. For a low-carb option, serve it with cauliflower rice or over a bed of greens. Enjoy this flavorful and gluten-free twist on a Japanese classic! -
Gluten-free Chicken with Herbs and Honey Butter
Jefferson Adams posted an article in American & British
Celiac.com 12/24/2024 - This Chicken with Herbs and Honey Butter is a deliciously simple dish that combines savory herbs with the sweetness of honey for a satisfying meal. Crispy, golden breaded chicken breasts are pan-cooked in butter, adding rich flavor and tenderness, then served with a dollop of honey butter that melts over the top. Perfect for a quick yet comforting dinner, this dish pairs beautifully with roasted vegetables, rice, or a fresh green salad. Ingredients: 1 large egg, lightly beaten ¾ cup gluten-free seasoned bread crumbs 2 tablespoons dried parsley flakes 1 teaspoon Italian seasoning ¾ teaspoon garlic salt ½ teaspoon gluten-free poultry seasoning 4 boneless skinless chicken breast halves (6 ounces each) 3 tablespoons butter Honey Butter: ¼ cup butter, softened ¼ cup honey Directions: Place egg in a shallow bowl. In another shallow bowl, combine gluten-free bread crumbs and seasonings. Dip chicken into egg, then coat with bread crumb mixture. Heat a large cast-iron or other heavy skillet over medium heat. Cook chicken in butter until a thermometer reads 165°F, 4-5 minutes on each side. Meanwhile, combine softened butter and honey. Serve with chicken. -
Gluten-Free Crispy Ranch Chicken with Buttery Pasta
Jefferson Adams posted an article in American & British
Celiac.com 10/19/2024 - If you're looking for a simple, delicious entrée for a special lunch or dinner, this gluten-free crispy ranch chicken with buttery garlic pasta is the way to go. The chicken cutlets are coated in a crunchy Rice Chex (or gluten-free breadcrumbs) crust and seasoned with ranch seasoning, for a bold, satisfying flavor. Paired with a savory gluten-free garlic butter pasta, it's a perfect meal for weeknights or special occasions. Ingredients: Chicken: 6 (6-oz.) chicken breast cutlets 6 tablespoons ranch seasoning mix, divided (from 2 [1-oz.] envelopes) 3 teaspoons kosher salt, divided, plus more to taste 1 teaspoon black pepper, divided 3 large eggs ½ cup potato starch or tapioca flour 3 cups crushed Rice Chex cereal, or gluten-free breadcrumbs 1 cup canola oil, divided ½ cup capers Hot Buttered Gluten-Free Pasta: 16 oz. uncooked gluten-free spaghetti 6 tablespoons unsalted butter 4 teaspoons finely chopped garlic 2 cups freshly grated parmesan cheese Lemon wedges, crushed red pepper, and chopped dill, for topping (optional) Instructions: Prepare the Chicken: Heat oven to 200°F. Pound chicken cutlets to ¼-inch thickness between sheets of plastic wrap or parchment paper. Season with 2 tablespoons of ranch seasoning, 2 teaspoons of salt, and ½ teaspoon of pepper. Set Up Dredging Station: In a shallow bowl, beat the eggs. In another bowl, place the potato starch of tapioca flour. In a third bowl, mix crushed Rice Chex (or gluten-free breadcrumbs) with remaining ranch seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper. Coat the Chicken: Dredge each cutlet in potato starch or tapioca flour, shake off excess, dip in egg, then press into the Rice Chex mixture to coat. Cook the Chicken: Heat ½ cup oil in a skillet over medium-high heat. Cook cutlets 2 at a time with the capers, about 2 minutes per side, until golden brown and internal temperature reaches 165°F. Keep cooked cutlets warm in the oven on a wire rack-lined baking sheet. Repeat with remaining cutlets, adding oil as needed. Make the Pasta: While cooking the chicken, prepare gluten-free spaghetti al dente, according to package instructions, reserving 1 cup of pasta water. Prepare the Sauce: In a skillet, melt butter over medium heat. Sauté garlic until golden, about 1 minute or so. Add cooked spaghetti, reserved pasta water, and Parmesan cheese. Stir until the pasta is evenly coated, about 2-3 minutes. Serve: Divide the pasta into 4 bowls. Slice the chicken cutlets and place on top of each serving. Garnish with fresh dill, crushed red pepper, more Parmesan, and lemon wedges. Enjoy! -
Celiac.com 10/18/2024 - You want it easy, you want it tasty, you want it gluten-free. This garlic butter chicken is might be the new favorite chicken recipe for our dinner table. Ready in just 30 minutes, this gluten-free garlic butter chicken is perfect for a fast and flavorful weeknight meal. The chicken is pan-seared to golden perfection and topped with a rich, garlicky butter sauce. We use chicken cutlets for quicker cooking, but thighs work just as well. Pair it with asparagus, a fresh salad, or roasted potatoes for a complete, satisfying gluten-free dinner. Ingredients: 4 (5 to 6 oz.) chicken cutlets ¾ teaspoon kosher salt ½ teaspoon ground black pepper ⅓ cup potato starch or tapioca flour 6 tablespoons unsalted butter, divided 4 cloves garlic, minced ⅔ cup chicken broth 1 tablespoon minced fresh chives 3 tablespoons minced fresh parsley Directions: Season and Dredge the Chicken: Sprinkle the cutlets evenly with salt and pepper. Place the potato starch in a shallow dish and lightly dredge each cutlet, shaking off any excess. Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes on each side until golden brown and cooked through. If necessary, cook in batches to avoid overcrowding the pan. Keep Warm: Transfer the cooked chicken to a plate and loosely cover with aluminum foil to keep warm. Make the Garlic-Butter Sauce: In the same skillet, add 1 tablespoon of butter and the minced garlic. Cook for 1 to 2 minutes until fragrant. Add the chicken broth and simmer, stirring frequently and scraping up the browned bits, until the liquid reduces by half (about 5 minutes). Finish the Sauce: Reduce the heat to low and whisk in the remaining 3 tablespoons of butter until melted. Stir in the chives and parsley. Serve: Spoon the garlic butter sauce over the chicken cutlets and serve immediately. Enjoy this quick, savory dish with your favorite sides! -
Celiac.com 08/23/2024 - Moroccan Chicken Tagine is a celebration of North African flavors and culinary traditions, showcasing the rich heritage of Morocco’s diverse cuisine. Named after the distinctive earthenware pot in which it is traditionally cooked, a tagine, this dish reflects the region’s history of spice trade and cultural fusion. Tagine recipes have been passed down through generations, blending spices such as cumin, coriander, and cinnamon with ingredients like dried apricots and olives to create a savory-sweet symphony that embodies the essence of Moroccan cooking. This gluten-free version of Moroccan Chicken Tagine preserves the dish’s authentic character while accommodating modern dietary needs. The result is a flavorful and aromatic stew that pays homage to its ancient roots, offering a taste of Morocco’s vibrant culinary landscape. Ideal for a cozy meal or a festive gathering, this tagine brings a touch of North African warmth to your table with every savory bite. Gluten-Free Moroccan Chicken Tagine Ingredients: 2 lbs chicken thighs, boneless and skinless 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 1 tsp paprika ½ tsp ground cinnamon ¼ tsp cayenne pepper (optional, for heat) 1 cup chicken broth (ensure gluten-free) 1 can (14.5 oz) diced tomatoes 1 cup green olives, pitted and halved ½ cup dried apricots, chopped ½ cup almonds, toasted and roughly chopped 1 cup fresh cilantro, chopped Salt and pepper to taste Instructions: Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 5-6 minutes per side. Remove and set aside. Cook the Aromatics: In the same pot, add the onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. Spice It Up: Add cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper to the onions. Cook for 1-2 minutes, stirring constantly to toast the spices and release their flavors. Simmer the Tagine: Return the chicken to the pot, and pour in the chicken broth and diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and fully cooked. Add the Finishing Touches: Stir in the olives, apricots, and toasted almonds. Cook uncovered for an additional 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Garnish and Serve: Sprinkle with fresh cilantro before serving. Enjoy your Moroccan Chicken Tagine over gluten-free couscous or alongside steamed rice. This dish combines the earthy spices and sweet, savory elements characteristic of Moroccan cuisine, all while being fully gluten-free. It’s perfect for a hearty and exotic meal that satisfies and delights. -
Celiac.com 08/09/2024 - In the heart of Mexico's culinary heritage lies a tradition of marinated grilled chicken that dates back centuries, influenced by indigenous cooking methods and Spanish culinary techniques. Known for its vibrant flavors and tender texture, marinated grilled chicken has long been a staple in Mexican cuisine, celebrated for its ability to transform simple ingredients into a feast for the senses. Originally, this dish evolved from the practice of marinating meats in citrus juices and native herbs to tenderize and infuse them with robust flavors before grilling over open flames or hot coals, a technique perfected over generations across different regions of Mexico. This recipe for Authentic Mexican Gluten-Free Marinated Grilled Chicken honors this rich culinary tradition with a marinade that balances the tang of fresh lime juice with the earthy warmth of cumin and smoked paprika. Enhanced by hints of honey or agave syrup for sweetness and dried oregano for depth, the marinade not only enhances the chicken's natural flavors but also encapsulates the essence of traditional Mexican spices. Grilled to juicy perfection, this dish promises to transport you to the bustling markets and sun-drenched streets of Mexico, where the aroma of sizzling chicken over an open grill tantalizes the taste buds and embodies the spirit of authentic Mexican cooking. Authentic Mexican Gluten-Free Marinated Grilled Chicken Recipe Ingredients: 4 boneless, skinless chicken breasts 3 cloves garlic, minced ¼ cup fresh lime juice ¼ cup olive oil 2 tablespoons honey or agave syrup 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon chili powder ½ teaspoon sea salt ¼ teaspoon black pepper Fresh cilantro, chopped (for garnish) Lime wedges (for serving) Instructions: Prepare the Marinade: In a bowl, whisk together the minced garlic, fresh lime juice, olive oil, honey or agave syrup, ground cumin, smoked paprika, dried oregano, chili powder, sea salt, and black pepper. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably up to 4 hours, to allow the flavors to meld. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off any excess. Grill the chicken for about 6-7 minutes per side, or until fully cooked through and grill marks appear. The internal temperature should reach 165°F (74°C). Rest and Serve: Remove the grilled chicken from the grill and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side. Serve: Slice the grilled chicken and serve it alongside Authentic Mexican Gluten-Free Pico de Gallo (see recipe above) and a side of gluten-free tortillas or rice for a complete meal. Tips: Variations: Feel free to adjust the seasonings and spices in the marinade to suit your taste preferences. Add a pinch of cayenne pepper for extra heat or swap out smoked paprika for regular paprika for a different flavor profile. Storage: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. It's great for slicing and adding to salads or making sandwiches. Enjoy this flavorful and tender Authentic Mexican Gluten-Free Marinated Grilled Chicken, perfect for a delicious and satisfying meal! -
Authentic Mexican Gluten-Free Chicken Mole (Pollo en Mole)
Scott Adams posted an article in Mexican & Spanish
Celiac.com 07/31/2024 - Chicken mole, a cherished gem in Mexican cuisine, embodies a legacy steeped in ancient culinary traditions and cultural fusion. Originating from the Mesoamerican era, mole traces its roots back to the rich culinary practices of indigenous communities in Mexico. Legend has it that mole was first created in the convent of Santa Rosa in Puebla, where nuns combined local ingredients with Spanish influences to craft a sauce that would later evolve into the intricate dish known today. The word "mole" itself derives from the Nahuatl word "molli," meaning mixture or sauce, reflecting its diverse blend of flavors and ingredients. This Authentic Mexican Gluten-Free Chicken Mole recipe pays homage to centuries of tradition, featuring tender chicken simmered in a velvety sauce enriched with the nuanced flavors of dried chilies, chocolate, and aromatic spices. Each element of this dish speaks to the cultural tapestry of Mexico, where culinary craftsmanship and reverence for ingredients converge. Whether served during festive celebrations or cherished family gatherings, chicken mole stands as a testament to the enduring allure of Mexican gastronomy, inviting diners on a sensory journey that celebrates history, flavor, and the art of cooking. Authentic Mexican Gluten-Free Chicken Mole Recipe Ingredients: 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken drumsticks Salt and black pepper, to taste 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 2 tomatoes, chopped 2 dried ancho chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded 2 cups chicken broth ¼ cup raisins ¼ cup slivered almonds ¼ cup sesame seeds ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground cumin ¼ teaspoon dried oregano 1 ounce unsweetened chocolate, chopped 1 tablespoon honey or agave syrup Fresh cilantro, chopped (for garnish) Toasted sesame seeds (for garnish) Instructions: Season and Brown the Chicken: Season the chicken thighs and drumsticks generously with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on all sides until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside. Prepare the Sauce: In the same skillet, add chopped onion and garlic. Sauté until softened, about 3-4 minutes. Add chopped tomatoes, ancho chilies, guajillo chilies, and chicken broth. Bring to a boil, then reduce heat and let it simmer for 10 minutes, until the chilies are softened. Blend the Sauce: Transfer the sauce mixture to a blender. Add raisins, almonds, sesame seeds, ground cinnamon, ground cloves, ground cumin, dried oregano, unsweetened chocolate, and honey or agave syrup. Blend until smooth, adding more chicken broth if needed to reach desired consistency. Simmer with Chicken: Return the blended sauce to the skillet or Dutch oven. Add the browned chicken pieces back into the sauce. Bring to a simmer, cover, and cook over low heat for 45-60 minutes, or until the chicken is cooked through and tender. Serve: Remove from heat and let it rest for a few minutes. Serve the chicken mole hot, garnished with chopped fresh cilantro and toasted sesame seeds. Serve with rice or corn tortillas for an authentic Mexican meal. Tips: Adjusting Heat: For a spicier mole, add more dried chilies or include some of the chili seeds. Adjust sweetness with more honey or agave syrup if desired. Storage: Chicken mole develops even richer flavors when allowed to sit overnight. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy this Authentic Mexican Gluten-Free Chicken Mole, a dish that celebrates the complex flavors and rich culinary heritage of Mexico! -
Celiac.com 06/18/2024 - Crispy, tangy, and irresistibly spicy, buffalo wings are a crowd-pleaser at any gathering. For those who need to avoid gluten, enjoying this classic favorite might seem challenging. However, with the right ingredients and techniques, you can create delicious gluten-free buffalo wings that rival any restaurant version. This recipe ensures that everyone, including those with celiac disease or gluten sensitivities, can savor these mouthwatering wings without worry. The secret to perfect buffalo wings lies in achieving the ideal balance between a crunchy exterior and a juicy, tender interior. By using a gluten-free flour blend and a few simple tricks, these wings come out perfectly crispy every time. Tossed in a fiery buffalo sauce made from gluten-free ingredients, these wings pack a punch of flavor that will leave you craving more. Whether you're hosting a game day party or simply treating yourself to a tasty snack, these gluten-free buffalo wings are sure to be a hit. Gluten-Free Buffalo Wings Ingredients: For the Wings: 2 pounds chicken wings, separated into drumettes and flats 1 cup gluten-free flour blend 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cayenne pepper (optional, for extra heat) 1 tablespoon baking powder (ensure it's gluten-free) Oil for frying (canola, vegetable, or peanut oil work well) For the Buffalo Sauce: ½ cup Frank's RedHot Original Cayenne Pepper Sauce (or any other gluten-free hot sauce) ¼ cup unsalted butter 1 tablespoon honey or agave syrup (optional, for a touch of sweetness) 1 teaspoon Worcestershire sauce (ensure it's gluten-free) ½ teaspoon garlic powder Directions: Prepare the Chicken Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. This helps ensure they become crispy when fried. In a large bowl, mix the gluten-free flour blend, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder. Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour. Fry the Wings: Heat oil in a deep fryer or large pot to 375°F (190°C). Make sure there is enough oil to fully submerge the wings. Fry the wings in batches, being careful not to overcrowd the fryer. Cook each batch for 8-10 minutes, or until the wings are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil. Prepare the Buffalo Sauce: In a small saucepan over medium heat, melt the butter. Add the Frank's RedHot sauce, honey or agave syrup (if using), Worcestershire sauce, and garlic powder. Stir to combine. Bring the mixture to a simmer, then remove from heat. Toss the Wings: Place the fried wings in a large mixing bowl. Pour the buffalo sauce over the wings and toss them until they are evenly coated. Serve: Transfer the coated wings to a serving platter. Serve immediately with celery sticks and your favorite gluten-free dipping sauce, such as ranch or blue cheese. Enjoy your crispy, tangy, and spicy gluten-free buffalo wings! -
Celiac.com 03/19/2024 - Tinga de Pollo is a slow-cooked Mexican chicken dish that is highly versatile. Serve it on its own, with rice, beans, and tortillas, or use it in tacos, enchiladas, burritos, tostadas, and more. Any way you serve it, this gluten-free chicken Tinga will delivery big flavor and make for many happy eaters. Ingredients 1½ pounds Roma tomatoes, about 5 1 medium yellow onion, sliced into half moons 4 dried chipotle peppers, stem and seeds removed 1 large clove garlic, finely chopped 2 bay leaves 2 tablespoons neutral cooking oil 1½ pounds boneless, skinless chicken thighs 1 splash distilled white vinegar Salt, to taste Directions: Gather the ingredients. Set the oven to broil. Place the sliced onions in a cast-iron skillet and put the whole Roma tomatoes on top. Place under the broiler close to the flame. Turn them occasionally, so that the tomatoes get lightly charred on all sides. Remove from the oven and place the tomatoes and onions into a large bowl. Add the chipotles, chopped garlic, and bay leaves. Toss to combine. Put the skillet you used for the tomatoes on the stove over a high flame. Add the oil. When hot but not smoking, add the chicken thighs. If necessary, cook the chicken in batches to avoid overcrowding the pan. To brown well, keep the meat in a single layer and leave undisturbed for a couple of minutes before turning. When the chicken is browned (but not cooked through), add it to a slow cooker. Scrape all the pan juices into the pot as well. Add the tomato, onion, garlic, chipotles, and bay leaves on top. Put the lid on the slow cooker and cook on the low setting for about 6 hours. Stir the contents of the crockpot and remove the bay leaves. All the ingredients will be quite soft. As you stir, the chicken will shred. You may have to exert a little effort breaking up the tomatoes. Season the stew with a splash of vinegar and salt to taste. Serve immediately, with assorted condiments, such as cilantro, limes, radishes, etc., as desired. Store and Freeze Chicken Tinga This chicken Tinga can be stored in the refrigerator for up to a week, reheating as desired. It can also be frozen for up to three months. -
Savory Gluten-Free White Chicken Chili Delight
Jefferson Adams posted an article in American & British
Celiac.com 03/15/2024 - For anyone craving a rich, creamy, and gluten-free alternative to traditional tomato-based chili, this simple yet delicious white chicken chili recipe is a guaranteed crowd pleaser. Get ready for rave reviews, second helpings, and clean plates galore! Ingredients: 1 tablespoon olive oil 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes 1 onion, finely chopped 2 cloves garlic, minced 2 (15.5 ounce) cans great Northern beans, rinsed and drained 1 (14.5 ounce) can chicken broth 2 (4 ounce) cans chopped green chiles 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground black pepper ¼ teaspoon cayenne pepper 1 cup sour cream ½ cup heavy whipping cream Directions: Begin by heating olive oil in a large saucepan over medium heat. Add the cubed chicken, chopped onion, and minced garlic to the saucepan. Cook and stir until the chicken is thoroughly cooked and no longer pink in the center, typically around 10 to 15 minutes. Stir in the rinsed and drained great Northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Bring the mixture to a gentle boil. Once boiling, reduce the heat and allow the chili to simmer uncovered for approximately 30 minutes, allowing the flavors to meld and the chili to thicken to your desired consistency. After simmering, remove the chili from the heat. Gradually stir in the sour cream and heavy whipping cream until fully incorporated, creating a lusciously creamy texture. Serve the white chicken chili hot, garnished with your favorite toppings if desired, and savor the delightful flavors. Enjoy this comforting and satisfying dish with family and friends! -
Creamy One Pan Lemon & Dill Chicken (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/22/2023 - Searching for a homemade culinary masterpiece that's both tasty and easy-to-make? Look no further. This creamy lemon and dill skillet chicken recipe will be a star contender for your next weeknight dinner extravaganza. Ingredients: 4 (4 ounce) chicken cutlets ½ teaspoon ground pepper, divided ¼ teaspoon salt, divided 1 tablespoon extra-virgin olive oil 1 large shallot, finely chopped 1 large clove garlic, minced ½ cup chicken broth ½ cup heavy cream 1 tablespoon lemon juice 1 small lemon, thinly sliced 2 tablespoons chopped dill, plus more for garnish Directions: Sprinkle chicken with ¼ teaspoon pepper and teaspoon salt. Heat oil in a large skillet over medium heat until shimmering. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Transfer the chicken to a plate. Add shallot and garlic to the pan; cook, stirring until fragrant, about 15 seconds. Add broth; cook, stirring occasionally and scraping up the brown bits on the bottom of the pan, until reduced by half, 1 to 2 minutes. Stir in cream, lemon juice, lemon slices and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt; simmer until slightly thickened, 1 to 2 minutes. Add the chicken, with any accumulated juices, and dill; turn to coat with the sauce. Sprinkle with additional dill, if desired. -
Roasted Honey Mustard Chicken Thighs (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 05/30/2023 - If you're looking for a quick and easy way to have a fresh, tasty meal with minimal hassle, these honey mustard chicken thighs are quick, easy, and deliver perfect blend of sweet, tangy and salty. Ingredients ¼ cup Dijon gluten-free mustard ¼ cup grainy gluten-free mustard ½ cup honey 1 teaspoon gluten-free soy sauce or tamari 2 teaspoons chopped fresh tarragon 1 tablespoon finely grated ginger root 8 skinless, boneless chicken thighs, trimmed of excess fat Directions Heat the oven to 350 degrees F (175 degrees C). Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs. Bake in the heated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon cooked sauce from the pan over chicken thighs before serving. Serve with white rice and your favorite vegetables. -
Gluten-Free Thai-style Chicken Salad (Larb Gai)
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 04/28/2023 - Larb gai, also known as Thai chicken salad, is a dish made with ground chicken, chiles, mint, lime and basil, and folded into lettuce cups, a bit like a burrito. Larb gai can be served as a main dish, but it makes a great appetizer. Ingredients: 1 pound ground chicken 2 tablespoons canola oil 2 shallots, thinly sliced 2 green or red fresh chiles, seeded and chopped 2 garlic cloves, minced 2 tablespoons lime juice 3 tablespoons fish sauce 1 tablespoon sweet chili sauce 2 teaspoons brown sugar 1 to 2 teaspoons Sriracha chili sauce 1/4 cup fresh cilantro leaves 2 tablespoons minced fresh mint 2 bunches of rice "stick noodles" Boston lettuce leaves, optional Directions: Put the noodles into a dish or bowl of boiling water. Follow directions to cook noodles until tender, but chewy. Drain and set aside. In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with lettuce leaves and rice noodles on the side. To build it, put a bit of noodles into the lettuce cup, top with some larb, fold like a burrito and eat. Note: Be careful with peppers! The oils can burn skin. Be sure to wear disposable gloves when cutting hot peppers. Avoid touching your face. -
Celiac.com 03/17/2023 - If you're looking for a flavorful and easy way to freshen up your dinner routine, then this recipe for Chimichurri Chicken Thighs is just the thing. The succulent chicken thighs are marinated in a tangy chimichurri sauce made with fresh herbs, garlic, and vinegar, and then grilled to perfection. Bursting with vibrant and zesty flavors that will tantalize your taste buds, this recipe is perfect for a weeknight dinner or a weekend BBQ. Ingredients: 2 tablespoons water 12 ounces fingerling potatoes, halved 5 tablespoons extra-virgin olive oil, divided 8 skinless, boneless chicken thighs (about 1½ pounds) 1 teaspoon kosher salt, divided ¾ teaspoon black pepper, divided 1 red Fresno chile, halved crosswise 1 cup fresh flat-leaf parsley leaves 1 cup fresh cilantro leaves 1 tablespoon chopped shallots 2 garlic cloves 2 tablespoons fresh lemon juice Directions: Place 2 tablespoons water and potatoes in a microwave-safe bowl; cover and microwave at HIGH 4 minutes or until almost tender. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon black pepper. Add chicken to pan; cook 5 minutes on each side. Remove from pan; keep warm. Cut half of chile into thin slices; finely chop remaining half. Add potatoes and chile slices to drippings in pan; cook 4 minutes. Stir in ¼ teaspoon salt and ⅛ teaspoon black pepper. Place chopped chile, parsley, cilantro, shallots, and garlic in a mini food processor; pulse to combine. Add remaining 3 tablespoons oil, ¼ teaspoon salt, ⅛ teaspoon black pepper, and juice; process until smooth. Serve with chicken and potatoes. -
Celiac.com 01/31/2023 - Lemon chicken piccata is a delicious, easy to prepare dish that will make you look like a cooking pro, and maybe even win you some fans. This delicious marriage of lemon, butter, capers deliver a tangy, alluring sauce. Serve it with herb-roasted potatoes or steamed rice for a home run meal. Gluten-Free Lemon Chicken Piccata Ingredients: 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions salt and pepper to taste ½ cup gluten-free flour or potato or tapioca starch 2 tablespoons vegetable oil, or as needed 1 clove garlic, minced 1 cup chicken broth ½ lemon, thinly sliced ¼ cup fresh lemon juice 3 tablespoons butter 2 tablespoons Italian (flat-leaf) parsley, minced (Optional) 2 tablespoons capers, drained and rinsed Directions: Heat oven to 200 degrees F. Place a serving platter into the oven to warm. Heat the vegetable oil in a skillet. Season the chicken breast pieces with salt and pepper and dredge them in gluten-free flour or potato or tapioca starch. Shake off excess. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with the chicken, drain most of the oil from the skillet, leaving a bit in the pan. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about ⅔ cup, 5 to 8 minutes. Add the lemon juice and capers (Optional); simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.- 1 comment
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Celiac.com 11/09/2019 - Fall weather calls for hearty and delicious, while the dwindling daylight call for quick and easy. This rich, cheesy, gluten-free chicken broccoli rice casserole is a surefire hit with kids, and guaranteed to warm your kitchen, heart and stomach. This casserole freezes beautifully, so make as much as you need and freeze it for later. Ingredients: 2 heads fresh broccoli 3 tablespoons salted butter 3 cups cooked brown rice or basmati rice 1 cups sliced fresh brown mushrooms 2 teaspoon minced garlic ¾ cup milk 4 ounces (2 cups) cheddar cheese, shredded, divided 2 cups shredded chicken 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder Directions: Cook rice ahead of time. Cook, cool, and shred enough chicken for 2 overflowing cups. Lightly oil one 9x13 baking pan. Set aside. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese melts fully. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently. Remove from heat and spoon mixture evenly into the baking pan. Sprinkle the remaining cheese evenly over the top. Bake at 350°for about 15-20 minutes, until casserole is heated throughout and broccoli is tender. -
Rosemary Ranch Chicken Kebabs (Gluten-Free)
Jefferson Adams posted an article in Indian & Middle Eastern
Celiac.com 12/06/2022 - These easy rosemary ranch chicken kebabs are tasty, tender, and guaranteed to please even choosy eaters. This chicken is seasoned with salt, rosemary and spices, then marinated in ranch dressing, olive oil, and gluten-free Worcestershire sauce. Ingredients: 5 skinless, boneless chicken breast halves - cut into 1 inch cubes ½ cup olive oil ½ cup ranch dressing 3 tablespoons gluten-free Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice 1 teaspoon white vinegar ¼ teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (Optional) Directions: In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Put chicken in the bowl, and stir until well-coated with the marinade. Cover and refrigerate for 30 minutes. Heat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. -
Barbecue season is upon us once again, and when I want barbecued chicken, nothing else will do. This recipe makes a sweet, tangy barbecue chicken that will have people smiling. Ingredients: 10 chicken thighs or drumsticks 2½ tablespoons brown sugar 4 large cloves garlic, chopped ½ cup finely chopped sweet onions ¾ cup ketchup 2 tablespoons vegetable oil 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 2 teaspoons salt 1 teaspoon black pepper Directions: Using mortar and pestle, grind brown sugar, garlic, salt, and pepper into a paste. Put the paste into a resealable plastic bag. Add the chicken to the bag, coating each piece with the paste. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours, or overnight. When it's time to cook, begin by heating the oil in a small saucepan over medium heat. Add the onion and cook about 4-5 minutes, until softened. Stir ketchup, white wine vinegar, and Worcestershire sauce into onions; bring to a simmer and cook for about 10 minutes, until the flavors blend. Heat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade. Cook chicken on hot grill until lightly browned on all sides, about 1 minute per side. Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it. Baste chicken with the sauce and cook another 10 minutes; turn again and baste again with sauce. Keep grilling the chicken until juices run clear, about another 10 to 15 minutes.
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Gluten-Free Chicken Souvlaki (Kebabs) with Tzatziki Sauce
Jefferson Adams posted an article in Greek
Celiac.com 10/26/2022 - The Greeks know a thing or two about good food and grilled meat. Souvlaki is Greek-style marinated meat on a stick. These delicious gluten-free Greek-style grilled chicken kebabs are easy to make, and sure to please your hungriest eaters. Ingredients: Kebabs: ¼ cup olive oil 2 cloves garlic, minced 2 tablespoons lemon juice 1 teaspoon dried oregano ½ teaspoon salt 1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces 6 wooden skewers, or as needed Tzatziki Sauce: 1 (6 ounce) container plain Greek-style yogurt ½ cucumber - peeled, seeded, and grated 1 tablespoon olive oil 2 teaspoons white vinegar 1 clove garlic, minced 1 pinch salt Directions: For the kebabs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours. For the tzatziki sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours. Soak wooden skewers in a bowl of cold water for about 15 minutes. Heat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade. Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side. Serve with tzatziki sauce. -
Celiac.com 10/13/2022 - Satay is the Thai version of marinated meat grilled on a stick. This chicken satay recipe is a tasty marriage of chicken marinated in Asian spices, then skewered and grilled to create a flavor sensation. With grilling season still in full swing in many locations, these delicious treats are sure to disappear and leave lots of happy smiles in their wake. Ingredients 2 pounds chicken thigh meat, trimmed and cut to small chunks 6-8 12-inch long metal skewers ¼ cup packed brown sugar ¼ cup gluten-free fish sauce 4 cloves garlic, crushed 2 tablespoons minced onion 2 tablespoons vegetable oil 2 tablespoons gluten-free soy sauce 2 tablespoons ground coriander 1 tablespoon grated fresh ginger root 1 tablespoon ground cumin ½ teaspoon ground turmeric ⅛ teaspoon cayenne pepper 1 2-inch piece of fresh lemon grass (white part only) Directions Whisk together brown sugar, gluten-free fish sauce, garlic, onion, oil, gluten-free soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth. Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade. Cut chicken sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir chicken into marinade until chicken is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours. Heat an outdoor grill for high heat. Lightly oil the grate. Remove chicken from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade. Arrange skewers on the heated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving. -
Celiac.com’s Six Most Popular Gluten-Free Soup Recipes
Jefferson Adams posted an article in Gluten-Free Cooking
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. -
Hawaiian-Style Soy-Marinated Chicken (Gluten-Free)
Jefferson Adams posted an article in American & British
08/06/2022 - If you're looking for a barbecue variation that will set tongues wagging and lips smacking, then try this Hawaiian-style chicken. Marinated in a delightful blend of soy, garlic, ginger, onion, sugar and a few spices. It's perfect for grilling and sure to please. Ingredients: 5 pounds skinless chicken thighs 1 cup gluten-free soy sauce or tamari 1 cup brown sugar 1 cup water 4 cloves garlic, minced 1 onion, chopped 1 tablespoon grated fresh ginger root 1 tablespoon ground black pepper 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes (Optional) 1 teaspoon ground cayenne pepper (Optional) 1 teaspoon ground paprika (Optional) Directions: Whisk together the gluten-free soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour. Heat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
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