Friday, 6 June 2014

Allergy free cooking - Chicken and rice casserole

Try to find different things to feed Bob when he is here. We had had roast chicken and all the trimmings on Tuesday, some of the remaining chicken became korma on Wednesday night, and so rather than waste the carcass and the pickings I made it into chicken and rice casserole for Thursday evening.

Recipes dont come much easier than this.

This is egg/wheat/gluten/dairy/nut/soya free


Boil the chicken carcass and skin to make a stock.
Remove carcass from pan.

Add a knorr herb infusion stock pot and stir to dissolve.

Add any available vegetables, I used cabbage, carrots, aubergine, courgettes, onion, red and green peppers. No quantities are stated as I just popped in what I had in the freezer.

Bring back to the boil, and add brownl rice.

Simmer for twenty minutes, or until rice is cooked.

Serve. Once Bobs was served I added a small amount of chicken gravy thickener to add colour to the rest of ours.

This would be nice with crusty bread.

Doesnt look to pretty but tasted beautiful.

fun as a gran

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