The Glutenless Garden: December 2013

This is so simple, and such old hat to me, I make this every week! I don't usually even think of these sorts of weekly mundanes as worth posting, until I get to chatting with a friend, and here we go.

You need:

Brown Rice

Any form of vegetable

Any cut of chicken (Yummiest with something bone-in-skin-on)

Water

(Ginger root is a special treat in this, but I was out of that today.)

Preheat oven to 410 degrees Fahrenheit.

(Re: heat, I would say 425, but I just learned that some of the off-brand glass bakeware can only withstand temperatures to a max of 425, and I don't want to risk that. So many people have had glass bakeware shatter on them recently.)

Take any size pirex or pan. Yes, really any size. Make sure your chicken will fit in it, that's all. Here I'm using my new bake-able tupperware container, it's pretty deep, but usually I use a 9x11 inch.

Start by covering the bottom of the pan with a thin layer of brown rice like so. This is about a 1/4 inch deep, that amount or less is good.

(I have used baby lima beans for this step instead of the rice, and that is also fabulous.)

Then put your vegetables on top of the rice, it helps to chop them to chunks that are kinda close to bite size.

If you're adding ginger root, this is the time to do it. Chop the root up to small peices, like the size of a pencil eraser or so, and put that on top. Not shown, because like I said, I don't have ginger root today.

Put your cut of chicken on top of all of this. Here we have a half chicken.
Normally I just get the family sized pack of chicken thighs because that lasts me for every lunch for the whole week, allowing me to take lunch in just once on Monday, stick it in the fridge, and have a little every day. However this week, I'm on winter recess, so packing lunch isn't on my chore list!

Fill water into this until the water just touches the bottom of the chicken cut.

Put in the oven at 410 degrees.
In a shallower pan, adding 2 more cups of water half way in to the cooking time is helpful. In a deeper pan like this, that isn't necessary.

Bake for an hour and a half to two hours, skin will be crispy brown and the meat will be firm. (Other signs of it being done are the juices all running clear when pricked with a fork, and a meet thermometer registering at 175 degrees.)