This has been a family favorite for quite awhile... chicken in a green chile sauce served over rice. I used to be able to just open a few cans of green chile sauce and dump them in the pan - oh the days of convenient foods! Since we have gone gluten-free, we have not been able ot use those same cans of green chile.
Tonight I was struggling with what to eat and just kind of making it up as I went along... and I ended up making a gluten-free version of our chicken & green chile dish. I borrowed the green chile sauce from this yummy enchilada recipe:
Chicken & Green Chile
3-4 chicken breasts (boneless, skinless), cubed
1 onion, chopped
1 green pepper, chopped
1 cup brown rice (prepared as directed on package)
Green Chile Sauce (from link above)
2 cups chicken broth
3 Tblsp sweet rice or sorghum flour
a good dash of cumin, to taste
a good dash of hot pepper, smoky chipotle, or cayenne, to taste
1 cup chopped fire roasted green chiles (mild or hot), to taste
Cut the chicken into cubes and cook with some olive oil. Add onion & green pepper and cook until softened. Remove from pan or use another pan to begin the green chile sauce.
Heat the chicken broth to almost a simmer. Save 1/3 cup of broth and mix well with flour. (I use a small tupperware and just shake really well to break up all the lumps from the flour.) Add the flour/broth mixture to the rest of the broth and stir while the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine. Add the chicken/onion/green pepper mixture back to the sauce and heat thoroughly.
Serve over brown rice.