Chicken Grillades and Red Grits
The recipe Chicken Grillades and Red Grits is ready in roughly 2 hours and 30 minutes and is definitely an awesome gluten free and dairy free option for lovers of Southern food. For $2.68 per serving, you get a main course that serves 4. One portion of this dish contains around 30g of protein, 48g of fat, and a total of 788 calories. This recipe from Food Republic requires extra virgin olive oil, tomato paste, onions, and water. 15 people have tried and liked this recipe. Overall, this recipe earns a good spoonacular score of 68%. If you like this recipe, take a look at these similar recipes: Grillades and Grits, Grits and Grillades, and Grillades and Grits.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
1 bay leaf
1 bell pepper, cored and chopped
1 cup canned crushed tomatoes
2 cups white wine, or chicken broth
1/2 teaspoon chili powder
1 cup corn
1/2 teaspoon curry powder
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and chopped
4 garlic cloves, minced
1 cup grits, gluten-free
2 large onions, peeled and chopped
1/2 teaspoon, paprika powder
1 red onion, finely chopped
rice flour for dredging
4 chicken thighs, boneless, skinless
3 tablespoons tomato paste
8 tablespoons vegetable oil
1 1/2 cups water
1/4 cup white wine
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
Grits: Add onion, garlic, dry spices, and the olive oil in a pan. Add the grits and bay leaf, saut for 30 seconds. Add canned tomato, corn, white wine, and water. Let simmer for 25 minutes. Grillades: 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.
Step by step:
Grits
1. Add onion, garlic, dry spices, and the olive oil in a pan.
2. Add the grits and bay leaf, saut for 30 seconds.
3. Add canned tomato, corn, white wine, and water.
4. Let simmer for 25 minutes. Grillades: Pound chicken thighs until they are about 1/4 inch thick.
5. Cut in half. Generously season the chicken with salt and pepper, lightly dredge in rice flour, and set aside.
6. 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.
7. Transfer meat to a bowl and set aside.
8. 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.
9. 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.
10. Serve the chicken over the grits.
Nutrition Information:
covered percent of daily need
