Gluten Free Tex-Mex Chicken Thighs

I’m really loving this Tex-Mex style chicken.  Made with just a few pantry staples, it’s so easy to put together!  Slow cooked on low heat, the chicken came out tender and juicy.  The homemade Mexican spice blend gives the dish it’s bold flavor, and you can as much or as little as you like.

4 Servings

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Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1/2 tsp. Mexican spice blend (use more or less to taste)
  • salt, to taste
  • 2 tbsp. olive oil
  • 3/4 cup frozen corn kernels
  • 3/4 cup canned black beans, drained and rinsed
  • 3/4 cup canned fire roasted diced tomatoes with their juice
  • 1 cup cooked white rice, for serving
  • fresh chives or cilantro for garnish

Preparation:

Brush the chicken thighs with olive oil and sprinkle seasoning on both sides.  Coat an oven safe skillet, braising pan or Dutch oven with cooking spray and arrange the thighs in a single layer.

Pour the tomatoes over the chicken and sprinkle more seasoning.  Cover and bake for 45 minutes at 300º.

Turn the chicken over, add the beans and corn, cover and bake for an additional 45 minutes.

This casual dinner comes to the table right in the pan.  Garnish with chives or cilantro.

I made a side of white rice to go with the meal.  To serve, divide the rice into 4 plates.  Top each with one chicken thigh and spoon the corn and beans over the chicken along with extra pan juices.

Notes ♪♫ Always check canned and frozen vegetables for gluten containing ingredients or possible cross contamination.  Feel free to use a prepared Taco seasoning mix, as there are many great brands out there that are gluten free.  I opted make my own to control the sodium content.

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Gluten Free Eggplant Tortilla Casserole

This easy casserole dish is great for a family dinner.  If you are invited to a party or cookout and need to bring a gluten free dish, this would be a great choice.  Using canned beans and tomatoes makes it easy to put together.

Ingredients:

  • 1 medium eggplant, peeled and diced (about 3 cups)
  • 1/2 sweet onion, diced (1-1/2 cups)
  • 2 cloves garlic, minced
  • canola oil
  • salt, to taste
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cans (10 oz.) diced tomatoes with mild green chiles
  • 1/2 tsp. Mexican Spice Blend or more to taste
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded cheese (cheddar, gruyere)
  • 4 gluten free corn tortillas, cut into eighths
  • cooking spray

Preparation:

Peel and dice the eggplant.  Add 3 tbsp. canola oil to a large nonstick skillet over medium heat.  When the oil is hot, add the eggplant cubes and toss to coat.  Cook the eggplant until it is browned on all sides.  The eggplant absorbs oil like a sponge, so add more if needed.

Season with salt and set aside to cool.

Next, add a little more oil to the skillet and cook the onions until lightly browned.  Add the garlic and cook 30 seconds more.

Add the tomatoes with their juice and the drained beans.  Top with chopped cilantro and season to taste with Mexican Spice Blend, I used 1/2 tsp.

Toss well to combine and continue cooking until most of the liquid has evaporated.

To assemble the casserole, coat a 9″ x 9″ baking dish with cooking spray.  Line the baking dish with half of the tortillas.

Spoon half of the tomato mixture and eggplant cubes over the tortillas and top with 1/4 cup of cheese.

Repeat with another layer of tortillas.

Top with the remaining tomatoes and eggplant and 1/4 cup cheese.

Cover with foil and bake 30 minutes at 375º.  After 30 minutes remove the foil and bake for an additional 10 minutes.

My husband just loved this dish!  It would be a nice accompaniment to a Cinco de Mayo dinner.  You could also serve it as an appetizer with tortilla chips.  This makes quite a few servings, and leftovers can be frozen.

Notes: ♪♫ I used Mission brand Yellow Corn Tortillas in this recipe, they are certified gluten free.  The spice mix is my own, a blend of chipotle chile flakes, oregano, onion granules and cumin.  if you are using a purchased blend, always check for gluten containing ingredients.

 

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