Gluten-Free Chicken & Rice Recipe

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Gluten-free chicken and rice only requires the right ingredients and the perfect recipe. Get a great gluten-free chicken and rice recipe with help from a board-certified, holistic health coach with an AADP designation in this free video clip.

Part of the Video Series: Gluten-Free Meals
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Video Transcript

Hi, I'm Marisa Voorhees. I'm a caterer and a party planner and I do it all gluten and dairy-freely. You can find me at So today, we're going to make a gluten-free chicken and rice dish. I went a little different here, a lot of chicken and rice dishes you'll find have the mushrooms and it's all quite delicious, don't get me wrong but I was in the mood for something a little bit different, so we're going to do a curry rice and a curried chicken with a really yummy dressing that's going to be like a yogurt dressing, but it's going to have some coconut milk in it so it will be a little bit different but this will be a totally gluten-free meal. So to make our dressing which is that important delicious topping, you're going to do a quarter of a cup of mayonnaise, a half a cup of coconut milk. You're going to do a fourth of a cup of parsley and you just need to peel it off and take the leaves off the stems. You don't need the crunchy stems in this one but put in some gorgeous leaves. You're also going to do five mint leaves and the mint adds a nice little freshness to it. So five mint leaves go in as well. Then you do a teaspoon of apple cider vinegar, two teaspoons of sugar and then finally you will do the juice of half of a lemon along with a little salt and pepper. You're going to take this over to your food processor and give it a nice whirl until everything is processed. So you've processed your dressing which is that delicious topping. Now it's time to chop the chicken. I went with chicken breast tenders for this recipe. They are a nice size, they're easy to cook and when I cook the chicken breast tenders I did them in the skillet with just a hint of olive oil in the pan and then I seasoned the chicken with two teaspoons of curry powder, about a small handful of chopped fresh parsley, the zest of one lime, or I'm sorry, the zest of one lemon. Now the trick with lemons is this and this is where I kind of feel and have a stand about organics, when you're using the zest, go with organics. If you're just going to use the juice you don't necessarily have to pay the extra cents unless you prefer organics but for those looking for ways to save on their budget, when zesting, go with organic. So long with the fresh parsley, the lemon zest and the curry powder, I did a sprinkle of ground pepper and a sprinkle of sea salt. I cooked all those together with a little red pepper flake because I love a little heat as well and let them come together and then once we chop them, we will now compile the dish. So to build your chicken and rice dish, this is a gluten-free chicken and rice dish, you're going to start with your rice. Now I did a basmati rice and I cooked it with two teaspoons of curry powder and a little bit of salt in the water. So it was two cups of basmati rice along with the water and the curry powder and the salt. Once it was all cooked down together I then topped it with two tablespoons of Earth balance, that's a vegan buttery spread so you could do butter if you have no problems with dairy but I did the vegan buttery spread. So on top of that you're going to add your chicken and then you're going to drizzle on your dressing. So you can serve this with a side salad, a nice simple side salad as well as some gluten-free tortillas. There are a couple lovely ones on the market right now or your favorite gluten-free pita. Again, I'm Marisa Voorhees, the food sensitive foodie. Thanks for watching. I wish you a delicious day.


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