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.
- 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
- 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).
- Cook the brown rice—it takes nearly an hour—according to package directions, while preparing the chicken and broth.
- Recipe can be done ahead and refrigerated at this point.
- 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.
- 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.