Allergy Friendly Chicken and Rice

By BClover

Ingredients

• 1 3-4 lb. package chicken, cut up into legs, quarters, breast, etc.
• 1 T. olive oil
• 1 T. dairy free margarine
• 3 peeled carrots, diced
• 3 stalks celery, diced
• 1 small onion, diced
• 1 zucchini, diced
• 1/2 small butternut squash, diced
• 1 large garlic clove. minced
• salt and pepper to taste
• 1/4 teaspoon dried thyme
• 1/4 tsp. celery seed
• 1 3/4 c. rice (I like basmati or brown)
• 1 1/2 c. organic chicken broth

Details

Servings 1
Adapted from foodallergymama.com

Preparation

Step 1

Preheat oven to 400 degrees. In a large dutch oven, heat olive oil and dairy free margarine until hot. Add vegetables and garlic, and season generously with salt and pepper. Saute for 5 minutes and stir in dried thyme and celery seed. Stir in rice and lightly toast for 1-2 minutes. Turn off burner and place chicken pieces on top of rice and vegetables. Place dutch oven uncovered in oven and bake 20 minutes. Reduce heat to 350 degrees and add chicken broth. Put cover on top of chicken and bake 40-45 additional minutes or until chicken is done.