Gluten Free Chicken Rice A Roni Dinner Recipes

Steps:

• Place broken spaghetti on dry cookie sheet and place in 400°F oven shaking every couple of minutes until it is brown and smells nutty, usually between 5 to 10 minutes. Remove and set aside.
• In a deep pan with a lid or a dutch oven on medium, heat butter and oil until bubbly then add onions, carrots, and celery. Salt the vegetables to help them release their liquids and cook until onions are translucent. Add the poultry seasoning, pepper and the dry rice and cook, stirring constantly until the rice is coated, about one minute.
• Add the pasta, the stock, the bay leaves, zucchini and the chicken, stir and cover. Bring to a boil then turn heat down to medium low and cook for 15 minutes. Check to see that it has enough fluid, if not add a 1/2 cup of water and continue cooking, covered until rice is done, about five more minutes.
• If you like spinach, add it now and cook until it wilts down.
• I stir in a couple of tablespoons of butter at the end for the flavour and shine. Remove the bay leaves and serve.

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.