When the weather cools, having recipes for warming, nourishing, gluten-free soups and stews is essential. This chicken and rice stew can also be made vegan by replacing the chicken with kidney beans or pinto beans. Sometimes I make two versions of the same meal for the vegan in our house, though other times we usually have enough leftovers to have a complete meal.
If you are interested in reading more on Celiac Disease and the myriad of nutritional considerations that go along with it then check out Tom's review article that was recently published, entitled, Digestive and Nutritional Considerations in Celiac Disease.
Today's recipe can be made in a snap if your rice is precooked. We almost always have leftover cooked grains hanging around the kitchen which makes dinners go quickly and easily. I like to use short grain brown rice in this stew but I imagine long grain rice or even quinoa would work too.
Serving some sort of raw veggie salad with a stew like this helps to digest the meal. A quick cabbage slaw made from chopped savoy cabbage, grated carrots, chopped parsley, and fresh corn off the cob is quite delicious. I make a dressing that is almost identical to the dressing I use for my Spring Slaw, only replacing the apple cider vinegar with champagne vinegar.
Spiced Chicken and Rice Stew
Your house will smell of savory spices while this stew is cooking, quite a nice way to cheer up a cool, Autumn evening. Serve with a large, raw green or cabbage salad for maximum digestion. When cooking this stew start with the lesser amount of spices and garlic. Taste the stew towards the end of cooking time to determine if it needs more of anything then add them at this time. Add a little extra sea salt to bring up the flavor if needed. If you don't have smoked paprika on hand use regular paprika, they both work well here.
3 to 4 tablespoons extra virgin olive oil
1 large onion, chopped
3 to 4 cloves garlic, crushed
2 to 3 teaspoons ground cumin
1 to 2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 teaspoons Herbamare or sea salt
1 to 1 1/2 pounds (raw) organic chicken, cut into cubes
1 red bell pepper, diced
3 carrots, diced
5 cups water or chicken stock
6 tablespoons tomato paste
2 cups cooked short grain brown rice
chopped fresh parsley
Heat a 6-quart pot over medium-high heat. Add the olive oil then the onions and saute until soft and starting to turn color, abut 6 to 7 minutes. Add the garlic and saute 30 seconds more.
Then add the cubed chicken, spices (cumin though black pepper), and Herbamare. Saute for a few minutes. Then add diced red bell pepper and carrots; saute a minute more.
Next add the water or stock, tomato paste, and rice. Add more rice for a thicker stew if desired. Simmer on medium-low heat for about 25 minutes.
Taste and add more salt and/or seasonings if needed. Simmer a few more minutes. Garnish each bowl with the chopped parsley. This stew tastes even better on the second and third days. Enjoy! :) Souce: www.nourishingmeal.com
How to cook a pot of Brown Rice:
We usually cook 2 or 3 cups of rice at a time but here is the measurements for one cup which can be doubled or tripled as needed.
Place 1 cup of short grain brown rice and 2 cups of water into a small (heavy-bottomed) pot. Add a pinch of sea salt and place the pot, covered, over high heat. Bring to a boil then immediately turn heat to a low simmer and cook for about 45 minutes. Do not stir at all while cooking!
After it is cooked, remove the pot from heat and let cool for at least 10 minutes before serving. That's it! Cooking rice is so easy!
Other warming soups and stews:
Healing Quinoa Cabbage Soup
Curried Carrot Cauliflower Soup
Yellow Split Pea Dal
Halibut and Potato Chowder
Chipotle Black Bean Bean and Yam Stew
If you live in the Portland, OR area then come visit Tom and I at the Wordstock Festival held at the Oregon Convention Center this weekend, October 10th-11th. Tom will be on a panel discussion at 4pm on Saturday and both he and I will have a talk and book signing beginning at 4pm on Sunday. Hope to see some of you there! :)
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Thursday, October 8, 2009
Spiced Chicken and Rice Stew Recipe
Posted by Ali Segersten at 10/08/2009 08:15:00 PM
Tags: autumn, Celiac disease, chicken, main dishes, quick meals, rice dishes, Soup, stews, whole grains
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!