Gluten-Free Chicken And Pea Stew Recipe

About this recipe

A hearty and comforting gluten-free chicken stew with tender sweet peas, mushrooms, and a rich sauce, perfect for dinner. This dish is ideal for those seeking a satisfying and easy-to-make meal.

Ingredients

• 500G Typically Daylesford Organic Chicken Thighs
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G White Pearl Italian Pudding Rice 500g
• - Jalpur Fresh Peas - (Garden Peas)
• 60G Wild Porcini Mushroom Powder, 60G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Place 6 chicken thighs in a crock-pot and cook on high for about 4 hours, or until the chicken is tender and easily comes off the bone.
2. 2. Remove the chicken from the crock-pot, discard the skin and bones, and shred the meat. Return the shredded chicken to the crock-pot.
3. 3. Add 1 tablespoon of mushroom powder, 1 cup of sliced mushrooms, 1 diced onion, 1 tablespoon of gluten-free cooking sauce, and 1/2 teaspoon of salt to the crock-pot. Stir well to combine.
4. 4. Cook 1 cup of rice according to package instructions.
5. 5. Once the rice is cooked, add it to the crock-pot along with 1 cup of sweet baby peas. Stir everything together.
6. 6. Allow the mixture to simmer in the crock-pot for 45 minutes to 1 hour, stirring occasionally, until the flavors meld together.
7. 7. Serve the stew hot and enjoy a comforting gluten-free dinner.