Scarborough Fair Chicken and Rice

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Scarborough Fair Chicken and Rice

Gluten-free, lactose-free, FODMAP friendly

Recently I took a slow cooker full of this chicken/rice medley to a potluck. It’s self defense: When I bring a FODMAP friendly dish, I know I’ll be able to eat. There were just a few grains of rice left over. I love it when that happens.

Ingredients

  • 6-8 chicken pieces
  • 1 tsp salt
  • 2 tsp cider vinegar
  • 1/2 cup uncooked brown rice
  • 1 cup uncooked white rice
  • 2 tsp dried parsley
  • 1 tsp finely crumbled sage leaves
  • ¼ tsp rosemary, ground finely
  • ½ tsp dried thyme leaves

Instructions

  1. Cook the chicken pieces in just enough water to cover, with 1 tsp salt and 2 tsp cider vinegar, for ½ to 1 hour.  Strain the broth and set aside the chicken pieces. Keep warm (or refrigerate, if you’re starting this recipe the previous night).
  2. Cook the brown rice—it takes nearly an hour—according to package directions, while preparing the chicken and broth.
  3. Recipe can be done ahead and refrigerated at this point.
  4. Cook the white rice according to package directions, using 1½-2 cups of the fresh chicken broth instead of water, and the herbs. Refrigerate leftover broth for another use.
  5. Mix hot, cooked brown rice (microwave it if you prepped ahead) with hot, cooked white rice in a greased slow cooker or large oven-proof casserole. Add about a cup of additional hot chicken broth if this dish must sit awhile before serving. Top with hot chicken pieces, cover, and keep very warm (300 F oven, or slow cooker on low) until it’s time to serve. Never let chicken sit out at room temp for more than a few minutes.
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