Sunday, February 5, 2012



2 Tb. olive oil
2 large skinless, boneless chicken breast halves
1 large onion, chopped
2 red bell peppers, sliced
4 garlic cloves, minced
1 can (28 oz.) crushed tomatoes
2 sweet potatoes, peeled, cut into 1/2" pieces
3 c. sliced carrots
4 c. gluten free chicken broth, (I used Imagine brand)
1/2 tsp. curry powder
1/4 tsp. each, cumin, chili powder, cayenne pepper, cinnamon, black pepper and red pepper flakes
1 c. brown rice
1 c. natural crunchy peanut butter

Directions:  Heat oil in a skillet over medium heat and brown the chicken breasts on both sides, about 5 minutes per side.  Place the chicken in a slow cooker.  Cook the onion, bell peppers and garlic in the skillet until onions are just tender, about 5 minutes, transfer to the slow cooker.  Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth and spices into the slow cooker.  Set the cooker to HIGH and cook for 5-6 hours.  Mix in the brown rice 3 hours before finished and add the peanut butter an hour before serving.  Shred the chicken and serve.


2 Tb. vegetable oil
8 skinless, boneless chicken thighs
1/2 tsp. white pepper
1 large onion, chopped
3 garlic cloves, minced
2 Tb. curry powder
1 Tb. gingerroot, chopped
3 c. gluten free chicken broth (Imagine brand)
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (14.5 oz.) petite diced tomatoes
1 red bell pepper, seeded and chopped
1/2 tsp. salt
1 1/2 c. white rice such as jasmine or basmati
3/4 c. cilantro, chopped
Directions:  Heat oven to 400 degrees.  In a large pot, heat oil over med-hi heat.  Season chicken with 1/4 tsp. of the pepper.  Cook 5 minutes per side and remove to a plate.  Add onion to the pot and cook 3 minutes, stirring occasionally.  Add the garlic, curry and ginger, cook 1 minute.  Stir in the broth, garbanzo beans, tomatoes, red pepper, salt and remaining pepper.  Bring to a simmer.  Carefully pour the mixure into a large baking dish.  Sprinkle in the rice and arrange chicken in the dish.  Cover tightly with foil and bake for 30-35 minutes, or until the rice has absorbed the liquid.  Sprinkle with the cilantro just before serving.