This is one of the ways I like to use the chicken I cook when I make stock. It’s so simple to put together – really only 30 minutes of active time and 30 minutes to finish baking. And, it’s one of Joe’s favorites. He even likes it after it’s been frozen and reheated which says a lot for a man who doesn’t eat leftovers.
Naturally gluten-free and sugar-free, this is a great recipe for anyone new the diet. I do use heavy cream, though I don’t think that it’s excessive as it serves so 6 to 8, maybe more. Split a cup of cream eight ways and you end up with two tablespoons each – most people use more than that in one cup of coffee. I like to serve this with a big green salad and steamed or roasted veggies. If you don’t eat dairy, I’m sure coconut milk would work although I haven’t tried it.
I use brown rice because it’s so much healthier than white rice, but if you want to use white rice there’s no need to bake it first for 30 minutes. Brown rice takes longer to cook. Cremini mushrooms (a.k.a. Baby Bellas) have a much meatier flavor than regular white mushrooms, which is why I like them. I always have them on hand and use them in everything from cooking to salads.
I adapted this from Rachel Ray’s magazine, which I thought I didn’t like. I happen to get more magazines than any one person could ever read. I’m sure I shoved her magazines to the bottom of my ever-growing piles and didn’t look at it until recently. The editor’s son is gluten intolerant and is very sensitive to that in her recipes. Her magazine is brimming with incredible food ideas that I’ve been able to easily adapt to my kitchen. I’ve been converted and am now an official Rachel Ray fan.
What are some of your families favorites? Let’s talk about it.