Gluten free.
Soy free.
Low histamine.
Nightshade free.
My conventional-eating dad ate three servings.
He said it reminded him of his mom's cooking. I'm feeling pretty good about myself this evening.
The low-histamine and allergic individuals involved ate heartily as well. So did the two-year-old. It's super yummy.
Bon appetit!
I feel bad that I keep borrowing other people's photography. A) I have a two-year-old. B) My cell phone camera sucks. C) I don't have time for styling and lighting food properly. So, you get a crappy Paint drawing of what this looked like. Voila! (PIN ME!)
Homestyle Creamy Chicken and Carrots
Cook approximately 3 cups rice or pasta/noodles to serve this over.
I made this in a pressure cooker, but it could easily be made in a Crock Pot by combining all ingredients except the corn starch slurry, cooking 6-8 hours on low or 4-6 hours on high, and adding the slurry at the very end to thicken.
2 cups water
4 large FROZEN chicken breasts
1/2 t. thyme
1/2 t. parsley
Place in pressure cooker and cook 10 minutes on high pressure (reduce time for thawed chicken breasts).
1 cup baby carrots
Add to pressure cooker and cook 8 minutes on high pressure (or less if you prefer firmer carrots--these were very soft, which is how one of our family members prefers them). Quick release, then scoop out carrots and chicken with a slotted spoon, leaving liquid behind. Pull the chicken apart into bite-sized pieces.
1 cup rice milk
1 can coconut milk
Add nondairy milks and bring to a boil using saute or browning feature on the pressure cooker (no lid).
1/4 cup cornstarch
1/4 cup water
Stir together cornstarch and water until smooth. Add to boiling liquid. Boil until thickened into gravy. SALT (you'll need more than you think--we added almost a tablespoon and everyone salted theirs more at the table!) and season (I added a bit more thyme) to taste. Add carrots and chicken back into the gravy. Heat together and serve over rice or pasta.
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