I was looking through the CHICKEN BIBLE this morning seeking a new, different chicken recipe for the chicken thighs I took out of the freezer and found this one. It was fairly easy to make allergy-free. A relatively easy stew to put together, slightly spicy, vindaloo is a mix of Indian and Portuguese styles. Very flavorful, this dish serves 4.
Preheat oven to 325 degrees. In an ovenproof Dutch oven heat over medium high:
1 tablespoon olive oil
When shimmering add:
1 1/2 pounds diced chicken thighs
Sprinkle chicken with:
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Let the chicken brown for 2-3 minutes before turning and cooking another few minutes until well browned. Remove to a bowl. Add to the pot:
1 tablespoon olive oil
1 1/2 medium onions, diced
1 tablespoon minced garlic
Sprinkle with:
1/2 teaspoon salt
Cook over medium heat, stirring occasionally, until onion is translucent, about 4-5 minutes. Add:
2 teaspoons paprika
1/2 teaspoon ground cumin
1/4 teaspoon cardamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
Stir to combine and cook about 1 minute. Add:
2 tablespoons gluten-free, all-purpose flour
Stir to combine and cook for a minute to cook out the flour. Add:
3/4 cup chicken stock
Stir to combine. Add the chicken back into the pot and then add:
6 ounces sliced shitake mushrooms
1 small can (15 ounce) diced tomatoes with juice
1 tablespoon rice vinegar
2 teaspoons mustard seeds
1 bay leaf
2 tablespoons diced dates (or 2 teaspoons date sugar)
Stir to combine, cover and bake in the oven for about 1 hour. Remove bay leaf. Serve over rice.
cookingwithoutallergens 