Brown Stew Chicken with Gluten-Free Dumplings

Ingredients

• 2 lbs Chicken pieces
• 2 tbsp Brown sugar
• 2 tbsp Soy sauce (gluten-free)
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Ginger
• 1 large Carrot
• 2 medium Potato
• 4 cups Chicken broth (gluten-free)
• 2 sprigs Thyme
• 4 whole Allspice berries
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Rice flour
• 1/2 cup Tapioca starch
• 1 tsp Baking powder
• 1/2 cup Water

Instructions

1. 1In a bowl, combine the 2 lbs of chicken pieces with the 2 tbsp of brown sugar and 2 tbsp of gluten-free soy sauce. Mix well to coat the chicken. Let this marinate for at least 15 minutes.
2. 2Place a large heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Add the marinated chicken pieces and brown them on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
3. 3Add the 1 medium onion (chopped), 3 cloves garlic (minced), 1 tsp ginger (minced), 1 large carrot (peeled and cut into 1/2-inch pieces), and 2 medium potatoes (peeled and cut into 1-inch cubes) to the same pot. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
4. 4Pour in the 4 cups of gluten-free chicken broth. Add the 2 sprigs thyme and 4 whole allspice berries to the pot. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 40 minutes, or until the potatoes and carrots are tender.
5. 5While the stew simmers, make the dumpling dough. In a medium bowl, whisk together the 1 cup of rice flour, 1/2 cup of tapioca starch, and 1 tsp of baking powder. Gradually add the 1/2 cup of water, mixing until a soft dough forms. Do not overmix.
6. 6Return the browned chicken pieces to the pot. Drop spoonfuls of the dumpling dough (about 1 tablespoon each) into the simmering stew. Ensure the dumplings are submerged in the liquid.
7. 7Cover the pot tightly and continue to simmer for 15 minutes, or until the dumplings are puffed up and cooked through. The dumplings should feel firm to the touch.
8. 8Remove the 2 sprigs of thyme and 4 whole allspice berries from the stew. Stir in the 1/2 tsp of salt and 1/4 tsp of black pepper. Taste and add more salt or pepper if needed.

Substitutions

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