Candida Diet Friendly Gluten Free Hearty Chicken and Rice Casserole

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 5 min

4.7

(4)

Candida Diet Friendly Gluten Free Hearty Chicken and Rice Casserole

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
1 ½ cups long-grain white rice, uncooked
2 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 cups chicken broth
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
1 tsp dried thyme
1 tsp dried parsley
½ tsp smoked paprika
1 cup frozen peas
Ingredient note
Candida diets often limit peas early on because they are high in starch. This recipe works out to only about 2 1/2 tablespoons of peas per serving, which is likely fine. If you prefer to always avoid peas, please tap it and change its rating to Red.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the skillet.

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