Allergy Free, Organic Chicken & Apple Rice
A while back, we had a fun exchange of samples with San Francisco Salt Co. They got to try the Free and Friendly Foods top 8 free, vegan cupcakes. We received a beautiful box full of all sorts of salts to try. The hand written note was what really got me. This will be the first of many recipes that features one of their unique salt flavors. Up first, Cherry Smoked Salt. When the kids and I smelled the salt, we were in love. But wait! There’s more! The best part of this meal was right after the sampling. As you know, I can’t eat the food, so the kids sample it once I think it’s ready, and they let me know if changes are needed. Kid Three was the first to sample. He took a bite, and his eyes went wide as he chewed. He shouted “Oh, there are so many flavors! I love it!!” Yes dear friends, that made my day. So here’s the recipe. Hope you enjoy it as much as the kids did.
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Onion & Garlic Free, Refined/Cane Sugar Free, Diabetic, Low Histamine, Paleo Compatible
For Paleo: Use the appropriate thickener of choice in the sauce, such as arrowroot or cassava.
For the Pressure Cooker:
4 Organic Chicken Drumsticks
5 Organic Chicken Thighs (6?)
20 ounces Organic Chicken Broth (I used a combo stock, info below)
3 large Organic Red Apples, large cubes
1 tsp San Francisco Salt Co. Smoked Cherry Salt
6 TBSP Dairy Free Butter
2 cups Organic Milk of Choice (we used organic oat milk)
1/2 tsp San Francisco Salt Co. Smoked Cherry Salt
1 tsp Organic Dried Parsley
1 1/4 tsp Xanthan (Authentic Foods, cabbage derived)
1 1/2 TBSP Organic Maple Butter
Start by prepping your chicken. I opt to cut off excessively fatty bit from chicken thighs, and also cut off most of the skin from the drum sticks. This is all based on personal preference. You can leave on more fat for a creamier finished taste. Next, wash and cube your apples. Place the chicken, apples, broth, and salt into your pressure cooker, and set it for 40 minutes. You could also slow cook this meal. A note about the broth: I used a combination of a local simple broth that I purchased at the farmer’s market, and a store bought apple-kale-chicken broth. The local broth was called an extra strength broth, with nothing added, not even salt.
When your pressure cooker has a few minutes left on the clock, prepare your sauce. Bring your milk and butter to a low boil, add in the seasonings and xanthan (or guar, or starch of choice to thicken), and turn off the heat. Continue to whisk as your sauce thickens.
I chose to serve this over rice, however, you could serve it over cauliflower rice, or even pasta. Hope you enjoy the unboxing pictures! It was so fun to open such a magical box of flavor.