• Wendie

    posted on February 27, 2013 at 11:45 am

    If I dont eat dark meat, could I use chicken breast with skin and bone in (Im thinking to keep it moist) in the dish? Wondering if it would be too dry?

    [Reply]

    Amy Reply:

    @Wendie, I’d leave the skin on just to be on the safe side.

    [Reply]

  • Trish

    posted on February 27, 2013 at 12:01 pm

    Oh, I’m pinning this one! Thanks, Amy. This looks and sounds great. I don’t eat meat, but my husband does on the weekends, and this sounds like a perfect weekend meal I could make for him. (My pastry chef work is PRIMARILY weekends, so sometimes dinner is NOT what I want to be doing on Saturday night…although I’m sure it doesn’t hold a candle to caring for a one-year-old baby.) The beans and rice around the chicken would be PERFECT for me to eat as well. Wouldn’t have to make two separate meals…I could just grab some sprouted grain tortillas and call it a meal. Wonderful idea, thanks! xx

    [Reply]

    Amy Reply:

    @Trish, That’s smart. I didn’t think of it like that but, yep, as long as you don’t mind having meat cooked in the dish you could have a meatless meal.

    [Reply]

  • Jenny L.

    posted on February 27, 2013 at 12:40 pm

    Sweet rice flour is the best. I use it for so many things. For a sauce or to thicken soup it does not clump at all. I coat chicken with it and then fry the chicken. My son is not gluten-free but it is his favorite chicken. Can’t wait to try this recipe!

    [Reply]

    Amy Reply:

    @Jenny L., I love sweet rice flour too! It is great for so many different applications.

    [Reply]

  • Kristen @ Smithspirations

    posted on February 27, 2013 at 2:24 pm

    This looks amazing! I don’t have all the ingredients on hand, but I think that I could do a few substitutions and really have a great meal! Thanks for the idea!

    [Reply]

    Amy Reply:

    @Kristen @ Smithspirations, I think that’s one of the best things about a dish like this – it’s easy to make substitutions. Not a fussy recipe by any means. Enjoy!

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on February 27, 2013 at 3:20 pm

    Hi Amy –
    So many of my planning skills were learned when my kids were babies – I didn’t know much before then, but planning was the only way to survive those years! Quick planning, and then remembering it in spite of many distractions…!

    Your ideas are so helpful — and your recipe looks delicious! I think my family would like this a lot if I can figure out how to hold the ancho chili powder from my husband’s plateful :-)

    Have a great week!
    Pat

    [Reply]

    Amy Reply:

    @Pat @ Elegantly, Gluten-Free, You’re so right about planning quickly and then making sure to remember what you thought about. Sometimes the changes come so fast that my brain goes blank. I am working on a simple and quick system for meal planning with little ones in the home. So necessary!

    [Reply]

  • Adrienne

    posted on February 28, 2013 at 11:05 am

    Gorgeous photo and it really looks like our kind of meal. Thanks for sharing!

    [Reply]

    Amy Reply:

    @Adrienne, It’s so easy. And it’s yummy. I need to dig through your site for meals. Have been looking for new ideas lately.

    xo

    [Reply]

  • Iris

    posted on March 1, 2013 at 1:58 am

    Love the look of this dish! I’m cooking for my sister’s family right now while they get used to having a newborn, so I need more one-pot dishes like this. I’m starting to get bored with my own recipes!

    [Reply]

    Amy Reply:

    @Iris, Me too, Iris! I am worn out with my tried-and-true dinner recipes so I’ve been trying new things. This was one of the results. Yummy, too. How old is the new baby? Boy or girl?
    xo

    [Reply]

  • Karen Neff

    posted on March 3, 2013 at 3:27 pm

    Amy,

    I made this dish last night and it was quite satisfying. I assumed that you meant 1/4 tsp. black pepper instead of 1/4 cup! Also, it did not state a temperature for the oven so I set it at 350 degrees and it seemed to work well.

    Thanks for another great recipe.

    Karen

    [Reply]

    Amy Reply:

    @Karen Neff, Thanks for catching my sleep-deprived errors! I updated the recipe and, yes, I bake this at 350F. Glad you liked it. I love the way the fresh lime juice brings it all together.

    [Reply]

  • Alaine @ My GF DF Living

    posted on March 4, 2013 at 8:25 am

    This recipe looks delicious. I may have to make this after work this week. Looks too good not too! :)

    [Reply]

  • Nicolette

    posted on March 22, 2013 at 4:54 am

    Hi Amy,
    I am assuming that the chicken used in this recipe is bone-in chicken thighs?Am I right? I just want to make sure… cook times can so different between boneless and bone-in. This recipe sounds delicious!

    [Reply]

    Amy Reply:

    @Nicolette, I used boneless. I have a hard time finding bone-in organic chicken thighs. You could use bone-in; you’d just have to cook it longer.

    [Reply]

  • Verda

    posted on April 2, 2013 at 11:02 pm

    Hi Amy – This dish is really great. I cut the chicken up in chunks because I was taking it to a potluck dinner. Everyone loved it. I do have a question though. Did you use canned pinto beans, if so did you use the liquid from the beans along with the liquid from the tomatoes and the broth. The ratio 3/4 c. broth to 2/3 cup rice didn’t seem right. Brown rice usually takes 2 x the amount of rice for the liquid. I wound up using quite a bit more broth and was a little confused. Though this recipe is quite forgiving and can be adjusted easily. Turned out great. But wondered about the liquids.

    [Reply]

    Amy Reply:

    @Verda, Great question! I added some verbiage to make the recipe more clear. Yes, I only used 3/4 cup of stock because I used the tomatoes and their juice. The beans are drained and rinsed. So, between the stock, the tomato juice, and the juice that the chicken makes as it cooks there is the right amount to make perfect rice. I’m so glad this turned out well for you!

    [Reply]

  • Micaela @MindfulMomma

    posted on April 26, 2013 at 11:27 am

    Mmmmmm……this one’s going on my “must make” list! Love that it’s a one-pot meal.

    [Reply]

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  • :D

    posted on September 6, 2013 at 7:40 am

    Ok to use brown rice flour instead of sweet rice flour?

    [Reply]

    Amy Reply:

    @:D, You can try it; I don’t know if you’ll get the same outcome. But it should be tasty none the less.

    [Reply]

    :D Reply:

    Can you explain why the outcome may be different?

    [Reply]

  • Rachael {Simply Fresh Cooking}

    posted on January 20, 2014 at 1:09 am

    Mmmmmm, yummy…. I can’t wait to try this! Loving your site! :)

    [Reply]

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