Chicken & Rice Stew
Gluten Free, Casein Free, Very Low Salicylate, Chicken Stew
3/4 Cup Rice
6-8 cups of water
3 white potatoes
3 celery stalks
4 cloves of garlic
1/4 head of white or green cabbage
4 chicken breasts
1 can of bamboo shoots (use the kind with just \\\\\\\'bamboo shoots, and water\\\\\\\' listed in the ingredients)
1 1/2 - 2 cups frozen peas
handful of fresh parsley
Pour 6 cups of water into a large pot. Turn the pot on high.
When the water comes to a rolling boil, you can turn it down slightly so that you don\\\\\\\'t burn the rice, but it should still be bubbling.
Peel and cube the potatoes and add them to the pot. Stir.
Slice the celery stalks thinly and add them to the pot. Stir.
Peel and quarter each shallot and add to the pot. Stir
Adjust the heat as necessary to keep the soup hot, but not burning the rice at the bottom. Add water as needed.
Peel and mince the garlic and add to the pot. Stir.
Coarsely chop the cabbage and add to the pot. Stir.
Cut the chicken into bitesize pieces and add to the pot. Stir.
Open the bamboo shoots and add them, undrained to the pot.
Add the frozen peas to the pot.
Add sea salt to taste.
Cook until chicken is done. (Shouldn\\\\\\\'t take too long, don\\\\\\\'t overcook.)
In the meantime, chop the parsley and use scissors to snip the chives.
Taste for salt. Add if needed.
Ladle the stew into bowls and garnish with the fresh herbs.
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