Chicken Grillades And Red Grits Recipe
Grits are made of corn and are naturally gluten-free. But most commercially available grits are not safe for those afflicted with celiac disease. You will rarely see a package of grits that purposefully contains wheat, but there is a chance of cross-contamination in processing or packaging. Check the label to make sure your grits are certified gluten-free.
Grits and grillades are the makings of a New Orleans brunch classic that we enjoy for any meal of the day. Our version puts the tomatoes right in the grits and dusts the chicken with rice flour for a gluten-free feast.
Chicken Grillades And Red Grits Recipe
Prep Time
30
minutes
Cook Time
1
hour
Servings
4
servings
Total time: 1 hour, 30 minutes
Ingredients
- 1 red onion
- 4 garlic cloves
- 1/2 teaspoon
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 1/4 cup extra virgin olive oil
- 1 cup grits
- 1 bay leaf
- 1 cup canned crushed tomatoes
- 1 cup corn
- 1/4 cup white wine
- 1 1/2 cups water
- 4 chicken thighs
- rice flour for dredging
- 8 tablespoons vegetable oil
- 2 large onions
- 3 cloves garlic
- 2 cups white wine
- 1 bell pepper
- 3 tablespoons tomato paste
Directions
- Add onion, garlic, dry spices, and the olive oil in a pan.
- Add the grits and bay leaf, sauté for 30 seconds.
- Add canned tomato, corn, white wine, and water.
- Let simmer for 25 minutes.
- Pound chicken thighs until they are about 1/4 inch thick. Cut in half.
- Generously season the chicken with salt and pepper, lightly dredge in rice flour, and set aside.
- Heat 5 tbsp. of the oil in a large cast-iron or heavy pot over medium-high heat. Working in batches, brown meat well, 4-6 minutes per batch.
- Transfer meat to a bowl and set aside.
- Add the remaining oil to pot and add the onions, garlic, and peppers. Cook for about 10 minutes, until they are soft.
- Return meat and any juices that have accumulated back into the pot.
- Add the wine or chicken broth and bring to a boil.
- Reduce heat to low, cover, and let simmer for about 1 hour, stirring occasionally.
- Stir in tomato paste and cook for about 20 minutes more.
- Serve the chicken over the grits.