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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A gluten free version of a classic. We ate alot of dumplings when I was a kid. I just love this meal. Ingredients:
1 lb chicken breast |
2 cups carrots |
14 ounces corn |
14 ounces peas |
32 ounces chicken broth |
3 tablespoons olive oil |
1 head garlic |
1 teaspoon salt |
1 cup rice flour |
1/2 cup tapioca flour |
1/2 cup potato starch |
1 egg |
1/2 cup milk |
4 teaspoons baking powder |
4 tablespoons olive oil |
Directions:
1. Cut chicken into bite-size pieces, dredge with flour, and fry in 2 TBSP olive oil.
2. Set chicken aside and saute carrots and garlic in1 TBSP of olive oil.
3. Simmer the chicken, carrots, corn and peas in the broth.
4. Mix dumplings in a separate bowl.
5. Drop by spoonfuls into the pan.
6. Simmer for 12 minutes, covered.
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