Tuesday, June 14, 2011

Rachael Ray's Park City Cashew Chicken--gluten free!

I love to adapt recipes I see on TV or on-line to make them gluten free. This one didn't need much--give it a try! My husband loves it.

Park City Cashew Chicken
by Rachael Ray in 365: No Repeats
(*with gluten-free notes by yours truly)

3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1-1/2 cups brown rice
3 cups chicken stock or broth  (*I use Swanson's)
1-1/2 pounds chicken tenders; boneless, skinless chicken breasts; or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning (*this works for me!)
4 garlic cloves, chopped
1 red bell pepper, cored, seeded, and thinly sliced
3 tablespoons chipotle in adobo (international foods aisle) or 1-1/2 tablespoons ground chipotle powder (*be careful--these are HOT)
1 tablespoon ground cumin (*I use McCormick's)
2 tablespoons honey
1/4 cup real maple syrup (Make sure it's real or it tastes funny)
2 to 3 tablespoons chopped fresh cilantro or flat-leaf parsley
1 cup raw cashews (Check the label to make sure it doesn't contain trace amounts of wheat, etc. I use the Planter's lightly salted halves and pieces--adds a little extra salt, so keep that in mind.)

In a medium pot over medium heat, combine 1 tablespoon of the vegetable oil and the butter. When the butter melts into the oil, add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rise is tender (17-18 mins). (* or you can use your own recipe for rice...whatever you like--this is just to put underneath the cashew chicken)

While the rice cooks, make the chicken. Heat a large skillet over high heat. Add the remaining 2 tablespoons of vegetable oil, then the chicken. Season the chicken with the grill seasoning. Lightly brown the chicken on both sides, then move off to one side of the pan. Add the remaining onions, the garlic, and the bell peppers. Cook for 2 to 3 minutes, then mix the vegetables and meat together and add the chipotles and cumin. Toss to coat. Glaze the mixture with the honey and maple syrup and turn off the heat. Add the chopped cilantro or parsley and the nuts.

Top the rice with the cashew chicken and serve. Makes 4 servings.

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