An aromatic dish that is unique, robust and very flavorful. May also be made in a crock pot.
½ cup GF flour blend (seasoned with 2 t. paprika, 1 t. garlic, salt and pepper)
10 skinless chicken thighs
3 T. olive oil
½ to1pound kielbasa in sausage form, sliced into ½ inch pieces
1 medium onion, diced
1-2 cups diced potatoes, optional
1 red and one yellow sweet pepper, julienned (I use roasted red peppers in brine)
15 ounce can canned chopped tomatoes
2 T. minced shallots, optional
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives
Salt and pepper
1 cup dry white wine
15 ounce can low sodium chicken broth
½ cup finely chopped Italian parsley leaves
Pinch of crushed red pepper flakes
½ cup sliced green onions
4 cups of cooked white rice
Freshly grated Parmesan, chives, and paprika
Toss the chicken with the seasoned flour.
Heat the oil in a large cast iron skillet over medium high heat.
Add chicken and sauté until golden brown on all sides; about 5 minutes per side. Remove the chicken and set aside. Add chorizo or kielbasa sausage and cook until browned on both sides.
Add the onions, potatoes, if using, and peppers. Cook the vegetables for two minutes, stirring occasionally. Add the tomatoes, shallots, if using, garlic cloves, and olives. Season with salt and pepper to taste. Stir in wine, chicken broth, and parsley and return the browned chicken to the skillet.
Bring the liquid back to a boil and then reduce to a simmer.Cover and simmer the chicken, sausage and vegetables for 40 minutes, or until chicken falls off the bone.
Add the crushed red pepper flakes and green onions. Adjust the seasonings.
Mound the rice in the center of a serving platter. Arrange the stewed mixture around the rice.
Garnish with Parmesan, chives, and a little paprika.
Makes: 4-6 servings.
This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free CookingMy cookbook is available at: