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One Pot Miracle

One Pot Miracle
Yields
4 servings

This is a great easy meal that is especially cozy on a chilly fall night. It’s also good when you’re pressed for time or having people over at the last minute. This is a basic recipe but you can always substitute, throwing in some of your own personal favorites. Open a nice bottle of wine and enjoy.

Recipe from “Scared Wheatless”, copyright © 2015 by Mary Jo Eustace. Whitecap Books.

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ingredients

2
Tbsp (30 mL) olive oil
4
chicken breasts, with skin and bone
1
red pepper, julienned
¼
cup (60 mL) sundried tomatoes, chopped
1 ½
cups (350 mL) Arborio rice (works best)
3
cups (700 mL) gluten-free chicken stock (another free ingredient)
¾
cup (180 mL) chopped fresh Italian parsley
Salt and pepper, to taste
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directions

Notes

Why not try …Adding olives instead of sundried tomatoes, and using fresh basil to finish the dish?

Step 1

In a large heavy-bottom pot, brown the chicken in the olive oil over medium-high heat, approx. 2 to 3 minutes per side, seasoning both sides with salt and pepper. You want the chicken to be a nice golden-brown color.

Step 2

Add the red peppers and sauté until they start to soften, about 1 to 2 minutes.

Step 3

Add the sundried tomatoes and rice and combine with the other ingredients, browning the rice slightly.

Step 4

Add the chicken stock and bring to a boil, then reduce to medium-low heat and continue cooking until the rice and chicken are cooked, approx. 25 to 35 minutes, checking occasionally and stirring the rice so it does not stick.

Step 5

Or you can bake in a 385°F (195°C) oven for approximately 35 to 40 minutes, stirring every 8 to 10 minutes so it doesn’t stick.

Step 6

Serve it straight out of the pot or on a platter. Garnish with the fresh parsley and lots of salt and cracked pepper.

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