Gluten-Free Honey-Chile Chicken on Coconut Rice Recipe

by Sandy Kirby Quandt

This delicious Gluten-Free Honey-Chile Chicken on Coconut Rice recipe comes from Better Homes and Gardens cookbook, 13X9 the Pan That Can. It makes 8 servings.

  • nonstick cooking spray
  • 2 cups water
  • 1  14-ounce can unsweetened coconut milk
  • 1 1/4 cups uncooked jasmine rice
  • 1/2 teaspoon salt
  • 3/4 cup chopped onion
  • 3/4 cup chopped yellow and/or red sweet pepper
  • 2 teaspoons olive oil
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas
  • 2 tablespoons honey
  • 2 tablespoons Asian chili paste – Pilot used red curry paste
  • 1 tablespoon lime juice
  • 2 teaspoons gluten-free soy sauce
  • 3 cups chopped cooked chicken breast

Preheat oven to 350 degrees F. Coat a 3-quart rectangular baking dish with cooking spray.

In a small saucepan bring the water and coconut milk to boil. Pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes.

Meanwhile, in a large nonstick skillet, cook onion and sweet pepper in hot oil over medium heat about 5 minutes, or just until tender. Stirring occasionally. Add ginger and garlic. Cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice.

In a medium bowl, combine the next four ingredients. Stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15-20 minutes more or until heated through and rice is tender.


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Gluten-free Baked Chicken Cordon Bleu Recipe

by Sandy Kirby Quandt

This gluten-free baked Chicken Cordon Bleu recipe is easy and fast to make. Plus, it’s delicious!

With this recipe you have a choice – buy uncooked chicken breast meat and cook it yourself, or purchase pre-cooked chicken breast meat. To save time and energy, Pilot purchased two packages of cooked, cubed deli chicken.

  • 4 cooked chicken breast cut horizontally in half
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white cooking wine
  • 1/4 cup low fat sour cream
  • 1 tablespoon Dijon mustard
  • 4 oz thinly slice Swiss cheese
  • 4 oz thinly sliced ham
  • 6 small sprigs thyme

Heat oven to 425 degrees F.

Heat olive oil in a large skillet over medium heat.

Add onion, season with salt and pepper and cook, covered, stirring occasionally until tender, 6 to 8 minutes.

Stir in cooking wine and simmer until slightly reduced, about 1 minute.

Remove from the heat and stir in sour cream and mustard until blended.

Spoon half the sauce on the bottom of a shallow 2-quart baking dish.

Arrange the chicken, cheese and ham, overlapping, on top.

Spoon the rest of the sauce over and around the chicken and sprinkle with thyme.

Bake until cheese is melted and chicken is heated through. 10 to 15 minutes.


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Gluten-free Country Captain Chicken Recipe

by Sandy Kirby Quandt

Pilot recently whipped up a fabulous recipe for gluten-free Country Captain Chicken he found in Anne Byrn’s cookbook, Unbelievably Gluten-Free. He followed the recipe but believes by making a couple tweaks, he can cut the time down on the recipe, and create a totally different dish.

Here is the original recipe as written in the cookbook with Pilot’s tweaks in parenthesis.

This recipe can be made a day in advance, then reheated and served over hot rice. If the sauce needs more thickening, remove the lid of the pan to let the liquid evaporate. If the sauce is the right consistency, leave the lid on the pan. (Reminds me of a Squirrel Nut Zippers song. 😉 )

  • 2 tablespoons gluten-free flour (Pilot used g-f Bisquick)
  • 1 tablespoon plus 1/2 teaspoon curry powder (Red Curry is the spice of choice)
  • salt and pepper to taste
  • 6 skinless boneless chicken thighs 1 1/2 lbs total (Pilot used a whole chicken, cut up, but says he’ll use skinless chicken fingers to cut down on the cooking time. He also believes substituting shrimp for the chicken would be tasty. )
  • 3 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 cans (14 1/2 oz each) diced tomatoes with their juices
  • 1/3 cup raisins
  • Steamed rice for serving
  • Shredded coconut, chopped peanuts, mango chutney, chopped scallions, and cooked crumbled bacon for garnish

Place the Bisquick and 1/2 teaspoon of curry powder in a medium-size bowl. Season with salt and pepper to taste and stir to combine. Add the chicken and toss to coat on all sides. Set aside.

Place the oil in a large frying pan over medium-high heat. (Because our frying pan does not have high enough sides, Pilot placed this in a Dutch Oven.)

When the oil is hot, add the chicken and brown on one side, about 2 minutes, then turn and brown on the other side, 1 to 2 minutes.

Remove the pan from the heat and transfer the  browned chicken to a plate to stay warm.

Place the pan back over medium heat and add the onions, bell pepper, and garlic.Cook stirring, until the vegetables soften, about 3 minutes.

Add the tomatoes (Pilot only added 1 of the cans of juice from the tomatoes) and remaining 1 tablespoon of curry powder and season with salt and black pepper to taste.

Let the mixture simmer, uncovered, until the liquid has reduced a bit, about 10 minutes.

Return the chicken to the pan, spooning the tomato mixture over it.

Cover the pan and reduce the heat to low.

Let the chicken simmer until it is tender and cooked through, 30 to 35 minutes.

Add the raisins to the pan and stir to combine.

If the sauce is too thin, uncover the pan and simmer the sauce over low heat for about 5 minutes.

Serve the chicken warm over rice, and garnish with the coconut, peanuts, chutney, scallions and bacon. (We didn’t add the scallions or bacon, but the chutney is a MUST.)


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