Zesty Italian Chicken and Rice

Edit

Servings: 4 Prep: 30 min Cook: 55 min Dairy Free Gluten Free Budget Casserole Freezable Homestyle Oven Added 7 months ago Updated 7 months ago

Missing nutrition data for: Chicken Thigh, Celery, Italian Seasoning, Cassava Flour, Dried Minced Onion, White Rice

Ingredients

1 pound chicken thigh, or chicken breast ⚠

2 stalks celery ⚠

½ onion

3 tablespoons extra virgin olive oil

2 tablespoons Italian seasoning ⚠

1 teaspoon sea salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

¼ cup cassava flour ⚠

8 ounces full fat coconut milk

2 cups water

1 tablespoon dried minced onion ⚠

1 teaspoon garlic powder

1 ½ cups white rice ⚠

1 tablespoon balsamic vinegar

1. Preheat oven to 325F.

2. Chop chicken into 1 inch pieces. Peel and dice celery and onion.

3. In a bowl, mix together chicken, 1/3 of the olive oil, 1/2 of the Italian seasoning, and salt and pepper.

4. Heat remaining olive oil in a saucepan over medium heat. Add onion and celery and sauté until beginning to soften.

5. Make a roux by sprinkling in flour while continuously stirring for about two minutes.

6. Slowly whisk in coconut milk and water to make a thick sauce. Let simmer for 8-10 minutes.

7. Meanwhile, mix minced onion, garlic powder, the remaining Italian seasoning, salt, and pepper together in a small bowl.

8. In a baking pan, mix together rice, sauce, and seasoning mix. Add chicken and balsamic vinegar and mix to combine.

9. Cover and bake for 60-75 minutes, until rice and chicken are cooked through or chicken reaches an internal temperature of 165F.

Per serving incomplete

8347

Cal

31g

Carbs

958g

Fat

24g

Protein

Carbs 1%

Fat 98%

Protein 1%