Gluten-Free Israeli Chicken and Rice
A flavorful and comforting one-pan Israeli chicken and rice dish, made gluten-free with simple substitutions. A weeknight staple.
Ingredients
- about 680 g Chicken thighs
- 1/4 cup Gluten-free flour blend
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 1 cup Basmati rice
- 2 cups Chicken broth
- 1 teaspoon Turmeric
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season chicken thighs with salt, pepper, and paprika.
- 2Dredge chicken in gluten-free flour blend, shaking off excess.
- 3Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides and set aside.
- 4Add chopped onion and garlic to the skillet and sauté until softened.
- 5Stir in rice, turmeric, and cumin. Cook for 1 minute.
- 6Pour in chicken broth and bring to a boil.
- 7Return chicken to the skillet, nestling it into the rice.
- 8Reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is cooked and chicken is cooked through.
- 9Garnish with fresh parsley and serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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