Shredded Chicken over Rice

This recipe is nice and saucy! You can make it as low or high in sodium as you wish. It is also low in fat.

Ingredients

• 3 chicken breasts with bone
• filtered water (about a quart or so)
• 3/4 cup chopped onion
• 1/2 large green bell pepper
• 2 Tablespoons Lea & Perrins Worcestershire Sauce (it is gluten-free)
• 1 Tablespoon Gluten-free reduced sodium soy sauce
• 1/2 teaspoon smoked paprika
• fresh ground pepper to taste
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon tapioca flour
• 1/2 teaspoon potato flour

Instructions

1. In a medium size pot add chicken breasts and cover with water; bring to boil; and then lower to medium or medium low.
2. Simmer until thoroughly cooked, about 25 minutes.
3. While chicken is cooking, chop onion and bell pepper; sauté in prepared pan of olive oil.
4. Once the chicken is cooked; remove meat from bone; cut and shred 2 breasts into bite size pieces.
5. Add chicken to frying pan and add some of the chicken broth.
6. Add soy sauce, Worcestershire sauce and paprika.
7. Sprinkle tapioca and potato flour into broth to thicken it; stir; add more if you wish a thicker sauce.
8. Salt and pepper to taste.
9. Serve over rice.

Makes 4 generous portions. Serve with a salad or vegetable.

Reserve the other breast for chicken salad; or make 150% of this recipe and use all 3 breasts.

Hint

To make this lower in sodium cut back on the Worcestershire and soy sauce and increase the onion the bell pepper for more flavor.