Hashimoto Foods
Creamy Bacon and Mushroom Sauce with Paprika Chicken and Rice
Cook Time:
10 - 15 minutes cooking time
Serves:
2 - 3 people
4 dessert spoons water with 4 heaped teaspoons gluten free flour sieved in a mixed
1 large mug Basmati rice
20 g butter
200 g large brown button mushrooms
200 g diced bacon
1 dessert spoon vegetable oil
2 teaspoons smoked paprika
2 teaspoons powdered fenugreek
200 millilitres white wine
200 millilitres gluten free stock
A good few twists of salt and pepper
2 large free range chicken breasts
150 g cream replacement (I used Rama 15%)
1 dessert spoon white balsamic vinegar
Start by cleaning the mushrooms with a dry brush, I like to remove the stem from the button mushrooms and dice them then set aside. Next grab a mug, add 4 dessert spoons water then sieve in 4 heaped teaspoons gluten free flour and mix well until there are no lumps then set aside and mix every now and again until you need it. Then prepare the chicken breasts by removing any sinew or fat, trimming off any silver skin and slicing across before pouring over a dessert spoon of vegetable oil and dusting with some fenugreek and paprika, then leave to marinade. Next measure your basmati rice into a large mug then transfer to a sieve and place over a large bowl. Fill with water so the rice is just covered and use your fingers to wash the rice, once the water is milk raise the sieve and replace the water with fresh and repeat about 4 times, then leave the rice to drip dry in the sieve.
When done, heat a saucepan with 20 g butter and once it is all melted add the rice, stir thoroughly then add a mug full of hot water and bring to a boil. Place a lid on the top of the saucepan and reduce the heat to the lowest heat you have then leave to simmer like this for 15 minutes. When done, leave the lid on and remove from the direct heat until ready to serve. Next heat a saucepan with a dessert spoon of vegetable oil and when hot add the mushrooms. Stir fry for a good 2 – 3 minutes then add the powdered fenugreek, salt, pepper and paprika and stir fry for another 2 minutes before removing to a plate. Next use the same saucepan adding maybe a teaspoon more vegetable oil and then stir fry the bacon until it is golden brown, then add the wine, mix thoroughly so you loosen all the fried bits on the bottom of the pan then simmer on a high heat for another 3 – 4 minutes until the wine has almost all evaporated. Now add the gluten free stock and reduce the heat to medium and simmer stirring regularly. While this is happening, heat a large frying pan and, when hot, add the chicken breasts then fry for 4 minutes on each side. When done, serve to plates then add the cream replacement, white balsamic vinegar and gluten free flour/water paste to the mushroom sauce and simmer stirring constantly for 3 minutes. When done the sauce should be nice and thick, serve to the plates with the rice.