If you’ve ever had a multi-cultural recipe, and enjoy them, you’re in for a treat. This gluten free shredded chicken recipe has a strong Asian flair with a touch of Mexican (chile peppers), and is nice and saucy! You can make it as low or high in sodium as you wish. It is also low in fat. Enjoy!
Shredded Chicken over Rice
A multi-cultural gluten free shredded chicken recipe with mainly an Asian flair with a touch of Mexican.
Ingredients:
- 3 chicken breasts with bone
- 1 quart or more filtered water
- 3/4 cup chopped onion
- 1/2 large green bell pepper
- 2 Tablespoons Lea & Perrins Original Worcestershire Sauce
- 1 Tablespoon gluten-free reduced sodium soy sauce or tamari 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:
- In a medium size pot add chicken breasts and cover with water; bring to boil; and then lower to medium or medium low.
- Simmer until thoroughly cooked, about 25 minutes.
- While chicken is cooking, chop onion and bell pepper; sauté in prepared pan of olive oil.
- Once the chicken is cooked; remove meat from bone; cut and shred 2 breasts into bite size pieces.
- Add chicken to frying pan and add some of the chicken broth.
- Add soy sauce, Worcestershire sauce and paprika.
- Sprinkle tapioca and potato flour into broth to thicken it; stir; add more if you wish a thicker sauce.
- Salt and pepper to taste.
- Serve over rice.
Tips
To make this lower in sodium cut back on the Worcestershire and soy sauce and increase the onion the bell pepper for more flavor. Serve with a salad or vegetable.
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