One-Pot Chicken Parm Rice
Recipe courtesy of Beyond Celiac. Created by Silvana Nardone of Easy Eats magazine.
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Prep Time8 min
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Cook Time48 min
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Total Time1 hr
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, smashed
- 4 boneless, skinless chicken breasts, pounded thin
- salt and pepper, for taste
- ½ cup Silvana’s All-Purpose Gluten-Free Flour Blend (recipe below)
- 1 cup long-grain white rice
- 1 (14.5-ounce) can chopped tomatoes
- 1 (8-ounce) can tomato sauce
- ¼ cup fresh basil leaves
- ¼ cup parmesan cheese or dairy-free substitute
- ¼ cup mozzarella cheese or dairy-free substitute, shredded, for topping
Silvana’s Gluten-Free All-Purpose Flour Blend
- 6 cups white rice flour
- 3 cups tapioca flour
- 1 ½ cups potato starch
- 1 tablespoon salt
Directions
- In a large Dutch oven, heat the oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Meanwhile, season the chicken with salt and pepper, and lightly dredge in the flour blend. Working two at a time, add to the Dutch oven and cook, turning once, until browned, about 4 minutes total. Transfer the chicken to a platter.
- Add the rice to the Dutch oven and stir to coat, about 2 minutes. Add the chopped tomatoes, broth and 2 teaspoons of optional salt. Bring to a boil. Top with the chicken, some tomato sauce and basil. Cover and simmer until the chicken and rice are cooked and the cheese is melted, 30 to 40 minutes.
- Preheat the broiler, top with cheeses and cook until the cheese is golden, about 3 minutes.
Silvana’s Gluten-Free All-Purpose Flour Blend
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt and xanthan gum. Transfer to an airtight storage container and place in a cool, dry place or refrigerate.
Nutrition Facts
- Calories 560
- Total Fat 13g
- Cholesterol 110mg
- Sodium 1030mg
- Carbohydrates 58g
- Dietary Fiber 2g
- Protein 50g
