AIP, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Get ready to indulge in a delectable dish of Sticky Rice with Chicken, crafted with utmost care to be allergy-friendly. This tantalising recipe will captivate your taste buds with its rich flavors and irresistible aroma. The tender chicken pairs harmoniously with the sticky rice, creating a satisfying blend of textures.
Free from common allergens, it’s a safe and delicious option for those with dietary restrictions. Whether you’re a fan of Asian cuisine or simply seeking a wholesome meal, this allergy-friendly Sticky Rice with Chicken will satisfy your cravings and leave you craving for more.
To make sticky rice you will need to find a glutinous rice, when it is cooked, it naturally becomes sticky. It goes really well with flavoured meat and vegetables like stir fry and curry’s.
Substitutions:
You can add meat like chicken, beef, pork, lamb, or you can just use vegetables. Make sure you cut the meat into small pieces so it doesn’t take as long to cook.
How to store the Sticky Rice with Chicken?
Store the sticky rice in a glass container in the fridge, and get another glass container for the leftover chicken.
How long will it last?
It should last a 4-5 days if kept in the fridge in an air tight container.
Can I freeze it?
You can freeze the chicken in an air tight glass container and it will last for 3-6 months.
Cooked sticky rice can harden and dry out quickly, so wrap leftovers tightly in an airtight container and refrigerate for 3 to 5 days or freeze in a freezer bag or freezer-safe container for up to 2 months. When reheating, cover with a damp paper towel to add back moisture.
This is the glutinous rice that I found in my supermarket.
Instructions:
Put the rice in a stainless steel mixing bowl and cover with water, soak overnight. As some of the water is absorbed by the rice, it does expand.
Tip: Cooking the rice without soaking it in water will result in a significantly longer cooking time, up to an additional hour.
The next day put the water that the rice was soaking in the bottom of the saucepan.
Put the rice in a strainer, one where the rice won’t fall through the strainer.
Now put the strainer over the saucepan.
Steam for 30 minutes with the saucepan lid on.
The sauce pan lid is sitting on top of the strainer.
While the rice is steaming cut up the chicken into small pieces and marinade with the spices and oil. You can also use the Smokey Chicken Thigh recipe with the glutinous rice.
Cook in a carbon steel frying pan with olive oil on a high heat.
Cover the frying pan with a lid so the chicken doesn’t dry out.
This is a picture of the chicken cooking underneath the lid.
This is what the chicken and sticky rice look like when ready to eat.
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 1 cup Glutinous Rice
- Water enough to cover the rice
- 2 Chicken Breasts
Marinade
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Pepper
- 2 tbsp Oil
- ¼ tsp turmeric powder
Instructions
- Put 1 cup of the glutinous rice into a stainless steel mixing bowl and soak overnight.
- The next day put the water that the rice was soaking in the bottom of the saucepan.
- Put the rice in a strainer, one where the rice won't fall through the strainer.
- Now put the strainer over the saucepan.
- Steam for 30 minutes with the saucepan lid on.
- Now cut up the chicken into small pieces
- Now marinade the chicken using the spices and olive oil.
- Now cook chicken in a frying pan with olive oil and a lid on
- Flip over and cook the other side
- Serve with sticky rice.
Sauce
- Use the oil from the frying pan once the chicken is cooked and add salt, pepper, garlic powder and onion powder.
- Combine all together.
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