Dairy Free Chicken and Rice with Mushroom Cream Sauce
Comforting Gluten Free chicken and rice is oven baked and topped with a decadent rich mushroom sauce.
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Servings: 4
Equipment
- Oven safe skillet with lid
- Sauce pan
Ingredients
Chicken and Rice
- 2 tbsp olive oil
- 1 lbs chicken breast, cubed
- 1 leek, cleaned and chopped, white and light green part
- 1 1/2 cup rice
- 3 cups chicken stock
- 1 1/2 tsp kosher salt
- 1/3 tsp black pepper
- 1/3 tsp ground thyme
- 1 tsp umami mushroom powder
Mushroom Cream Sauce
- 14 oz coconut cream
- 12 oz mushrooms, your favorites
- 1/4 tsp thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup chicken stock
- 2 tbsp cornstarch
- 1 tsp garlic, minced
- 2 tbsp parsley, chopped
- 1 tsp olive oil
Instructions
Chicken and Rice
- Preheat the oven to 350 degrees.
- In an oven safe skillet, heat the olive oil over medium heat. Add the chicken and leek and sauté until chicken is lightly browned and the leek tender.
- Add the rest of your ingredients and stir to combine.
- Cover the skillet with lid and place in the oven for 25 minutes.
- Remove the lid and cook for an additional 10 minutes, or until the rice is done.
Mushroom Cream Sauce
- Heat olive oil in sauce pan over medium heat.
- Add mushrooms. Sauté until mushrooms are golden, browned, and fragrant.
- Add the coconut milk, all the seasonings, and garlic. Stir to combine.
- Mix the cornstarch with the chicken stock. Pour into the mushroom mixture.
- Continue to stir until thickened, 4-6 minutes.
- Pour over the chicken and rice. Enjoy!
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