Gluten Free A Way Of LIfe : GLUTEN FREE CHICKEN IN JERK SAUCE ROSEMARY AND GARLIC MASHED POTATO'S

GLUTEN FREE CHICKEN IN JERK SAUCE

ROSEMARY AND GARLIC MASHED POTATO'S

ROASTED BROCCOLI & CAULIFLOWER

This is a Gluten Free Dinner. It is not Vegan, due to the Chicken but even the Chicken is Certified Gluten Free from Mary's Chicken's.

Jerk Sauce can be used on anything from Tofu to Chicken, Steak or Fish. Hubby tell's me that is tastes great on grilled shrimp too!

FOR THE JERK SAUCE:

1/4 C Olive Oil

1/4 C Red Wine Vinegar

1/4 C Fresh Squeezes Lime

1/4 C Tamari

1 8oz Can Organic Tomato Sauce

2 Large Organic Chipotle Chiles, Canned in Adobo Sauce

1/4 C Agave Nectar

1 Tbl Ground Cumin

1/8 tsp Cayenne

1 tsp Dried Thyme

1/2 C Water

Add all ingredients to a food processor or up right blender and process to puree for 30 - 45 seconds.

In a sacudepan over medium heat simmer the sauce stirring often unti it has reduced and thickened to about 2 cups. (I don't always do this step)

Store in refridgerator in an airtight conatiner for uo to 3 weeks.

FOR THE CHICKEN:

You can use any pieces of the Chicken that you would like, Skin on. I used Leg's with Thigh's. Because that's what my husband likes. I am Vegan.

Leaving the skin on, boil the chicken for 8-12 minutes checking a couple times between the 8-12 minutes depending on how much is in the pot and how big the pieces are. Once chicken is done pull from water, set into a good sized bowl and let cool. (You can save this water and add veggies to make a great GF Chicken Broth). Once cooled take the skin off of the chicken, dump any water from the bowl and set the chicken back in the bowl. Cover chicken in the Jerk Sauce and Marinade for at least an hour.

Chicken in Gluten Free Jerk Sauce

When done marinating you can either grill the chicken or bake it.
It seems that grilling gives the best taste and texture. Grilling also does not dry out the chicken.
Grill the chicken for about 4 minues on each side, or until hot, basteing the chicken on each side.

To Bake: Preheat oven to 325 and set chicken in a glass baking dish of choice. Baste chicken and cover before you put it into the oven. Cook for about 12-15 minutes checking frequently and basting each time you check the chicken. I use the sauce from the bowl I marinated in. Take foil off for last 3-4 minutes of baking.

Let chicken rest for 3-5 minutes before serving.

You can warm and use any jerk sauce that you did not add to the chicken marinading as extra sauce for those who like more sace on their chicken.

FOR THE POTATOS:

Chop about 1 1/2 lbs. Potatos into small chunks ( I use Yukon Gold but you can use red), add to a large pot and cover with water. Cook to boil. Boil until potatos are soft. Drain Potatos and add them back to pot or to a bowl. Add 1/4 cup Dairy Free Milk such as Rice or Soy (I use Rice), 2 Tbl SoyFree, GF Free and Dairy Free replacer spread (Earth Balance) mash or whip potatos until smooth. Stir in 2 cloves of pressed garlic and 1 Tbl fresh chopped Rosemary. Serve.

FOR THE BROCCOLI & CAULIFLOWER:

I use the Florets.
Preheat oven to about 500 or broil.
Add 1 lb. of Broccoli and Cauliflower mixed to a roasting pan or glass dish. Add chunks of Soy Free, Dairy Free, GF dairy replacer spread (Earth Balance) , black pepper and salt to taste. Cut a paper bag to fit the top of the entire roasting dish and place on top of it. Set in the hot ovenfor about 15 minutes checking and stirring at about 8 minutes. Broccoli should look a little brown and start to look crunchy. If 15 minutes is not enough roast/broil until Broccoli starts to brown. Serve.
You can add other Veggies such as peppers, sqaush and brussle sprouts. If adding Brussle sprouts veggies will take about 20-25 minutes.

Broccoli and Cauliflower with pads of butter before covering and roasting