Chicken and Rice stew ...and cupcakes!!

Look what we made yesturday

Gluten free cupcakes with pink butter cream frosting. Yummy. It is really hard to find good gluten free recipes, this one is pretty good. Here is a link in case you are interested : http://allrecipes.com/recipe/gluten-free-yellow-cake/

Now,here is a good recipe that my husband actually threw together on one of those night's where I didn't feel like cooking. Joe is very good at grilling, but when he cooks a meal in the kitchen I am somewhat skeptical. He never follows a recipe, instead just uses what we got! And here is what he came up with: Chicken and rice stew. It is surprisingly awesome and filling. You can change it add to it, and it would still end up good. The three main ingredients : Chicken+rice+frozen veggies, that's all! If that's not enough, serve with some warm biscuits, it really finishes the meal. Enjoy!

(Joe's)Chicken and Rice Stew

Serves 4 people

2 pounds of chicken thighs or leg pieces(I don't prefer breasts b/c they tend to become dry)

2 cups of white rice

2 cups of frozen veggies(We used the carrot,pea,green bean and corn medley)

2 tbsp chicken boulon

1 tbsp soy sauce

salt and pepper for taste

Directions:

First put chicken in a large pot and fill with water until covering the chicken.Add boulon. Cook for about 40 minutes on medium heat until no longer red.

Once the chicken is done add 2 cups of rice to the pot. It will look like a lot of liquid is in the pot, but keep it in, the rice will soak it up.

Add soy sauce,salt and pepper and stir. Bring to a boil and then simmer on low for another 30 minutes.

Add frozen veggies and let it cook for another 5 minutes.

Once the rice and veggies are cooked, turn off heat and serve immediately, letting it cool down on the plate.