2 tablespoons olive oil
6 pounds (1.4 kg) chicken pieces, skinless, bone-in
4 onions, peeled
8 carrots, peeled
8 celery stalks
2 tablespoons JJ’s Veggie Blaze spice blend (or another all-purpose seasoning for veggies, salad dressings)
1 teaspoon sea salt
1/4 cup brown rice flour
1/4 cup sweet potato flour which is more nutrient dense than tapioca starch (but you can replace with equal amount of tapioca starch)
1 carton gluten-free chicken stock
1 cup green peas
1. In a large frying pan, heat oil over medium heat. Add chicken (in batches if necessary) and brown lightly on all sides.
2. As chicken is cooking, slice onions, carrots and celery stalks thinly. I like to use a food processor, especially when I’m having to chop so many veggies at once.
3. Once chicken is browned, transfer to slow cooker, set to “low”.
4. Add sliced veggies to frying pan and cook until softened. Stir in spices, then gradually sprinkle in flours. Stir well and continue cooking until liquids have thickened.
5. Pour mixture over chicken. Cover and cook on low for 5-6 hours, or until juices run clear when chicken is pierced. When finished, stir in peas.
6. Serve over a bed of brown rice, quinoa, millet or kasha. Freeze leftovers in individual containers for ready-made frozen dinners.
To see the original recipe and learn about more recipes by Victoria Yeh visit GlutenFreeFind.com.
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