Gluten Free Paprika Roasted Chicken

 

Gluten Free Paprika Roasted Chicken
 
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Gluten Free Paprika Roasted Chicken
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 organic roasting chicken
  • 2 tablespoons McCormick Ground Paprika - gluten free
  • 1 to 2 teaspoons McCormick Garlic Salt - gluten free
  • black pepper
  • ¼ cup melted butter
Instructions
  1. Preheat to 425 degrees F.
  2. In a small bowl, combine garlic salt, paprika and black pepper. Slather chicken with butter then rub the seasoning mix over chicken including the inside cavity. Use a kitchen twine to tie the legs.
  3. Roast chicken for 1½ hours until skin becomes crispy. Serve with vegetables.

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Gluten Free Cashew Chicken Stir-Fry

 

Gluten Free Cashew Chicken Stir-Fry
 
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Gluten Free Cashew Chicken Stir-Fry
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 chicken breasts, boneless and skinless; cut into 1 inch cubes
  • ½ cup Pacific Chicken Broth - gluten free
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • ¼ cup Kikkoman Gluten Free Teriyaki Marinade & Sauce
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons Canola oil, divided
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas, trimmed
  • 3 green onions, chopped and divided
  • ⅓ cup roasted and salted cashews
  • fresh cilantro for garnish
Instructions
  1. Combine the teriyaki sauce, cornstarch, broth, and ¼ teaspoon salt in a small bowl.
  2. Season chicken with salt and pepper.
  3. Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Add bell peppers and half of the green onions; cook for 2 minutes then add the peas and stir fry for another 2 minutes. Remove vegetables to a plate.
  4. Heat the remaining oil in the pan over medium high heat. Add the ginger and garlic; saute for 1 minute then add chicken and saute for about 4 minutes or until done. Stir in the sauce mix, vegetables and cashews. Bring to a boil and cook until thickened. Add the remaining green onions and garnish with cilantro. Serve

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Gluten Free Bibimbap

 

Gluten Free Bibimbap
 
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Gluten Free Bibimbap
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4
Ingredients
  • 16 oz RiceSelect Sushi Rice - gluten free
  • 1 cup julienned carrots
  • 2 green onions, sliced
  • few radishes, thinly sliced
  • 1 pound chicken breast, thinly sliced
  • 1 teaspoon sesame oil
  • 5 tablespoons Tamari soy sauce - gluten free
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon clabber girl cornstarch - gluten free
  • vegetable oil
  • 4 eggs
  • 1 tablespoon sesame seeds
  • 1 cucumber, thinly sliced
  • gluten free Gochujang Sauce
  • 2 tablespoons butter
  • McCormick Garlic Salt - gluten free
  • salt and black pepper
Instructions
  1. Cook rice according to directions.
  2. Season chicken with salt and pepper.
  3. In a small bowl combine the soy sauce, brown sugar, garlic, cornstarch, ginger and sesame oil. Heat a cast iron pan over medium high heat. Add a splash of cooking oil and cook the chicken for few minutes. Add the soy sauce mixture with the chicken and let sizzle a little bit then set aside.
  4. Clean the pan real quick and return to medium high heat. Melt butter to the pan then add rice. Do not disturb rice right away. Stir rice nicely, season with garlic-salt powder and cook until lightly crispy about 5 minutes.
  5. Heat a non stick pan to low and cook the eggs sunny side up.
  6. Place a portion of the rice in a serving bowl. Top with chicken, carrots, radishes, cucumber, green onions, 1 egg, the gochujang sauce and toasted sesame seeds. Yum!
Notes
You can also use Jasmine rice.

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Easy Gluten Free Chicken with Cream Of Mushroom

 

Easy Gluten Free Chicken with Cream of Mushroom
 
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Easy Gluten Free Chicken with Cream of Mushroom
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 4 chicken breast, skinless and boneless
  • 2 boxes (12 oz) Pacific Cream of Mushroom Condensed Soup - gluten free
  • ½ cup milk
  • McCormick Paprika - gluten free
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme McCormick - gluten free
  • salt and pepper
  • olive oil
Instructions
  1. Drizzle olive oil over chicken. Season with salt, pepper, paprika, thyme and garlic. Heat a large pan and add some olive oil. Cook chicken about 3 to 4 minutes per side and set aside when done. On the same pan add the mushroom soup and milk. Season with salt and pepper. Let it boil a little bit then add the chicken back. Simmer for a couple of minutes. Serve

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Gluten Free Spicy Chicken

 

Gluten Free Spicy Chicken
 
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Gluten Free Spicy Chicken
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 3 green onions, cut into 1 inch pieces
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • few dried red peppers, cut into 1 inch pieces
  • 5 tablespoons Tamari Soy Sauce - gluten free
  • 2 tablespoons brown sugar
  • salt and pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon Clabber Girl Corn starch
Instructions
  1. Season chicken with salt and pepper then sprinkle cornstarch. In a small bowl, combine soy sauce, sugar and sesame oil. Heat a cast iron pan over medium heat then add oil. Saute garlic, red peppers and ginger for a minute then add the chicken. Cook chicken for 2 minutes the add the green onions and the soy sauce mixture. Cook for few more minutes. Serve
Notes
If it looks dry add a splash of water.

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