(*As of Summer 2021 I have been having trouble tolerating dairy and I will be experimenting making a dairy free version of this recipe, stay tuned for that and when I have perfected it, that recipe will be linked here.)
Long introductions on recipes are annoying, let’s just get right to it.
♥ 2 cups dry rice
♥ 2 tablespoons Gluten Free All-Purpose Flour
♥ 1 small pack of thawed boneless, skinless chicken thighs (usually 5-6 chicken thighs)
♥ 4 + 1/2 cups Gluten Free chicken broth
♥ 1 stick butter (I use Kerrygold, it’s the only butter I find that I can tolerate well)
♥ 1 cup organic heavy cream (I try to avoid heavy cream with carrageenan as an ingredient)
♥ 3/4 cup shredded cheese (I use Cabot sharp cheddar for this, and it is naturally lactose free)
♥ Salt + Pepper to garnish (I also like to cut up green onions for garnish as well)
Optional addition ideas to change it up! :
(If you decide to add multiple optional items, use a larger dish to bake in, as you’ll see there’s not much extra room for additions in a 8 x 11.5 ” pan)
♥ 1 white or yellow onion diced
♥ 1 green or red bell pepper diced (only add these if you are a fan of peppers, be sure to cut them into small pieces)
♥ 6-7 strips chopped pre cooked Gluten Free turkey bacon
♥ Set oven to 350* Fahrenheit (176* C)
♥ Lightly oil pan ( 8 x 11.5 ” or 9 x 13 or larger)
♥ Take dry rice and pour it directly into pan. (Yay for not pre cooking rice!)
♥ Scoop gluten free flour on top of rice, do not spread or mix it around yet, leave in a pile on top of rice.
♥ Melt stick of butter on stove or microwave.
♥ Pour a few tablespoons of melted butter on top of flour pile and stir until all flour is dissolved. Thouroughly mix the rice and butter together.
♥ If you are adding any additions like onion or peppers, add them now and mix well.
♥ Pour in chicken broth and mix well.
♥ Add in the heavy cream and mix well.
♥ Wash chicken thighs and pat dry with paper towel. Next, place chicken thighs into dish. Chicken should be sitting on top of the rice, and partially underneath the liquid mixture, but should not be completely submerged! You should have only about 1/4-1/2 of your chicken thigh under the liquid part.
♥ Brush/pour remaining melted butter over top of exposed chicken.
♥ Bake covered for one hour. (I put a cookie sheet on top of my pan, you could also cover with foil. Be careful removing foil/ or baking sheet as sometimes chicken will stick to the top)
♥ After the hour is complete, carefully uncover dish and sprinkle cheese on top of casserole, and place back in oven for 25 minutes.
♥ When time is complete use a food thermometer to ensure chicken is completely cooked.
♥ Let cool and add salt and pepper to taste. Enjoy!