Creamy Cilantro Chicken

gluten free – dairy free 

Prep time: 15 minutes

Cook time: 5-6 hours on low, 3-4 on high

Whew! I don’t know about your neck of the woods but here in Milwaukee it is H.O.T!!!!! And when it is this humid and muggy the last thing I want to do is turn on the oven. I know most of us look at our slow cooker and think about all those yummy, warm winter dishes we make or it gets moved to the basement to take the summer off. But you couldn’t be more wrong!!! There is literally no better way to make dinner on a hot day than with your slow cooker!

I initially came across this dish via Pinterest a couple of months ago, and my mouth was watering looking at the picture. You see, I LOVE creamy anything; cream sauces, creamy desserts, damn I even love cream on my fruit. But (there is always a but, no?) my stomach can no longer handle dairy so in addition to my mission to make all my favorite foods gluten free I now get to add dairy free to the mix. This recipe originally called for heavy cream, so I did a little research and discovered that silken tofu can be a great dairy free substitution for whole milk or heavy cream. As luck would have it, the swap also made this dish significantly healthier as the fat content and calorie count was drastically reduced! With fresh cilantro from my mom’s garden and the swap of silken tofu for heavy cream this dish is made for summer. Pair it with some cauliflower rice and fresh green beans and dinner is served…..without breaking a sweat! Enjoy!! nom nom

2 lbs boneless, skinless chicken thighs

1 TBS chili powder

1 tsp cumin

1/2 tsp paprika

1/4-1/2 tsp pepper

2 TBS olive oil

2 cups of chicken broth

1/4 cup of lime juice

1/2 cup silken tofu; blended to be the consistency of heavy cream**

2 TBS chopped cilantro; more for garnish if desired

1 TBS cornstarch mixed with an equal amount of water

** If you do not have a problem with dairy or want a richer dish you can sub in heavy cream or milk for the silken tofu. The silken tofu makes this dish less calorie laden and decreases the amount fat in this dish.**

 

  1. Heat a skillet to medium high heat and add olive oil. Place all the dry spices in a shallow bowl. Rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown; 3-5 minutes per side. Transfer chicken to the slow cooker.
  2. Add the chicken broth and lime juice and cook on low for 5-6 hours or high 3-4 hours. Right before the chicken is done, carefully remove the chicken and add silken tofu, cilantro, and cornstarch with water; mix well. Add the chicken back to the slow cooker and continue to cook until sauce starts to thicken about 15-20 minutes.
  3. Serve over rice or preferred grain. Garnish with additional fresh cilantro if desired.

Biscuits

Take it from a girl from Kansas, where biscuits are pretty much a daily occurrence, these gluten-free biscuits are the bomb!!!!!! Warm out of the oven with a little butter and honey (or jam) and you will be in heaven.  They are flaky and moist with a beautiful golden brown top thanks to the melted butter you brush the tops with both before and after baking. These biscuits have also become a weekly staple in our house so that we can make breakfast sandwiches. They are a breeze to whip up taking only 20 minutes from start to finish. If you want to warm them up from room temp, just pop them in the microwave for 15 seconds or in the toaster on the lightest setting. Enjoy!!! nom nom
2 1/4 cup gluten-free all-purpose flour; I use the Cup4Cup brand
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon raw cane sugar
1/4 tsp salt
6 tablespoons cold salted butter  or vegan butter
2 tablespoons melted butter; divided
1 cup buttermilk or non-dairy buttermilk substitute
flour for rolling out dough; I use rice flour as the GF flour is more expensive
Preheat the oven to 450 degrees F.  Place a piece of parchment on a baking sheet
Stir together the dry ingredients. Cut butter into small cubes and cut into the flour mixture with a pastry cutter. Work in until mixture resembles coarse crumbs. Stir in buttermilk by hand.
Dust clean surface with rice flour. Roll out dough into a disk that is about 3/4-1 in thick. Cut out dough with a 2-in round cookie/biscuit cutter and place rounds on prepared baking sheet.
Brush the tops of the unbaked biscuits with about half the melterd butter, reserving the rest to use once they are removed from the oven. And sprinkle with salt.
Bake biscuits about 10-12 minutes, or until golden brown. Remove from oven and brush with melted butter. Serve warm.