Archive for the ‘Gluten Free / Eggless Chicken Recipes’ Category

Gluten Free Chicken Curry

Gluten Free Chicken CurryOne of my favorite stews growing up was my mom’s Chicken Curry. Of course in those days we grew our own coconut trees, ergo made fresh coconut cream and milk. There were even times we raised our own chickens for food.

My mom’s version used green curry powder. She also used whatever variety of potatoes were available on hand.

For my version, I added in cauliflower and use yellow curry powder, as it is what is readily available at our local grocery store here. If I cannot find frozen coconut milk, I use the Thai brand, organic coconut milk.

This recipe, I would say is comparable to my mom’s version in the way it is served: with love, and fondness for what is just hearty, good food.

May those who choose to prepare this Chicken Curry, savor their own fond memories.

Gluten Free Chicken Curry

What we will need to have:

3 lbs. red potatoes, cut into big wedges (or, quartered if potatoes are medium sized)
1 (10 oz.) package frozen cauliflower florets (or, 1/2 head cauliflower, cut into florets)
2 medium sized carrots, cut into medallions/rounds
1 green bell pepper, diced
1 red bell pepper, diced
1/2 of a medium sized white onion, chopped
2 garlic cloves, minced
1 tbsp. fresh ginger, grated
3 tsp. yellow or green curry powder
1/2 tsp. cumin powder
1/2 tsp. cayenne pepper
2 lbs. boneless chicken, cut into bite sized pieces
1 cup sweet peas
1 can organic coconut milk or 1 1/2 cup fresh coconut milk
2 cups chicken broth or water
2 Tbsp. light tasting oil (safflower, sunflower, canola)

What we need to do:

  1. In a 6-8 quart stock pot over medium high heat, heat oil and saute onions until translucent.
  2. Add garlic and ginger, saute for a minute.
  3. Into this add chicken pieces , curry powder, cumin and cayenne and cook until chicken is half way cooked.
  4. Add broth or water and bring all of it into a boil. Once boiling, reduce heat to a simmer and let simmer for about 30 minutes, covered.
  5. After 30 minutes, uncover and add potatoes, carrots and coconut milk. Let the whole thing come back up to a simmer.
  6. Cook for another 20 minutes, covered, before adding in bell peppers, cauliflower and sweet peas.  Simmer for another 5-10 minutes, just until cauliflower florets are cooked through.
  7. Serve over rice, by itself in a bowl or, with chunky gluten free and eggless / egg free bread.

Gluten Free Oven Baked Chicken Wings

Gluten Free Oven Baked Chicken WiingsIt does not matter what season it is:  Winter, Spring, Summer or Fall/Autumn, my kids can have chicken wings with this recipe in mind.

I have shared and served these wings with family, friends and acquaintances and I have received very good reviews.   Okay, okay –  they disappeared from the platter in a matter of  minutes, each and every time.

I would venture to say that  there are a lot of chicken wings aficionado within my immediate community.  And yes, they have been asking for the recipe, be they gluten and egg intolerant/sensitive or not.

As, I am here to please 🙂  never you mind that I enjoy being in the kitchen ( Yes! It is where you will find me most of the time)…here is my version of gluten free, egg free and delicious, all year long you can cook – oven baked chicken wings :

Gluten Free Oven Baked Chicken Wings

What we will need to have:

For the Chicken and Marinade:

4 lbs. chicken wings (about 2 kilos) tips discarded, each wing cut into 2 pieces
at the joint (or buy ready cut up pieces) Yields about 28 pieces
5-6 oz. (approx. 150 grams) plain yogurt ( I use Oikos greek yogurt, plain)
1 cup whole milk
1 tsp. garlic powder or 1 small garlic minced
2 Tbsp. white sugar
1 tsp. onion powder or 1Tbsp. fresh grated white onion
2 tsp. sea salt
1 tsp. freshly ground black pepper

For Basting:
2 Tbsp. melted Butter (Optional, but promotes browning)

For the different sauces: (See Notes, also)

Buffalo style:
1/3 cup hot sauce (cayenne pepper sauce- I use Frank’s Orig. and/or Red Devil
2-4 tbsp. melted butter ( depends on how buttery/spicy you want it)

Simple Honey Mustard:
1/4 cup Yellow Mustard of choice
1/3 cup Honey
1 Tbsp. lemon or orange juice (according to your preference of tangy or sweet)


You may use store bought Bbq sauce or make your own and add your own smokey preference (Mesquite, Hickory,Applewood etc.)

Other things we need:
2 gallon zip lock bag
9x13x2 inch pan that’s fridge safe (glass or ceramic is good)
1 big jelly roll pan lined with foil and then lightly sprayed with oil  (I use a
15x17x1 inch pan and fit all 28 wing pieces perfectly)

What We Need To Do:

  1. Whisk together yogurt, milk, garlic, onion, sugar, salt and pepper.
  2. Place your wing pieces in the 2gallon zip lock bag.
  3. Pour yogurt mixture over chicken pieces.
  4. Carefully squeeze out much of the air and seal.
  5. Lay bag flat in your 9×13 pan and chill in fridge to marinate for at  least 4 hrs. Turn bag over after 2 hrs. So other side of chicken is  equally covered in marinade. Please note that overnight marinating is so  much better.
  6. Once chicken is finished marinating, drain marinade, dry off excess liquid from wings and place/arrange chicken pieces on your baking pan in a single layer. No  piece should be on top of another.
  7. Bake in a preheated 350 degrees Fahrenheit (about 175 Celsius) for 30 minutes.
  8. After 30 minutes,  take pan out, and increase oven temperature to 375 degrees (190 degrees Celsius).
  9. Remove excess liquid from pan with a heat proof basting tool/sucker or use a spoon.
  10. Drizzle melted butter, if using on top on chicken pieces and return to oven.Bake for 20-30 minutes more.
  11. Chicken is done when juices run clear and color is golden to just somewhat dark caramel.
  12. Take chicken out of pan, divide and toss in a heat safe bowl with your sauce or sauces of choice.
  13. Serve with rice or fries,  steamed or grilled veggies, a cucumber yogurt or potato salad and some nice sweet cantaloupe or honeydew melon—Enjoy!


If you have no access to plain yogurt, you may marinate chicken in  “soured milk”.   Soured milk is achieved by mixing 1 1/2 cups whole milk  with 1-2 tbsp. kalamansi or lemon juice (freshly squeezed). Do not forget to add your spices 🙂

You may double or triple the amount of sauce as each recipe provided is  for 1/3 of the wing pieces.  I divided the lot of wings into 3 different  flavors, as some kids/people do not like their chicken too spicy, too  sweet or too smokey.

If you do not have a pan big enough to hold all the chicken pieces you may use 2 pans or cook the chicken in batches.

You may also halve the recipe if its only for 1 or 2 people.  28 pieces  of chicken wings was just enough to feed my family of five for one meal  and I served them with rice, melons and asparagus spears (lightly  steamed).

Gluten Free Chicken Tinola / Tinolang Manok

Gluten Free Chicken Tinola / Tinolang ManokA hot chicken soup always seem to be what the doctor ordered, when someone in the family is sick or feeling poorly.  Growing up in Davao, with my mom and dad’s combined heritage, that usually means Tinolang Manok or Chicken Tinola.

Chicken tinola or tinolang manok, is a soup made with chicken pieces
(usually the whole chicken cut up in pieces), slices of green papaya, malunggay (moringa) leaves or pepper  leaves, lots of garlic, ginger, onion, salt and crushed black pepper.  My mom prepares it with Moringa leaves most of the time since it was plentiful.  I happen to like the hint of bitterness and hint of  spice in pepper leaves, so I  prefer my tinola with both kinds of leaves in it, if possible.

Since leaving Davao City, and coming over to live in Texas, I think I have only had a proper tinola, once.  And, that was a very long time ago.  I have never been able to find malunggay/moringa leaves  even the frozen version, at any of the Asian stores we have gone to.

Once, I was able to find frozen pepper leaves and green papaya at the same place and time.  Guess what I served for supper ? Yes! Tinolang manok,  hot  over cooked rice, with lots of ginger and garlic.  Oh, I was feeling like Davao was just a skip and a hop away.  Needless to say, I relished every spoonful of it.  My husband liked it, too.  Maybe not as much as I did, but I already knew that. You see,  Sinigang with Shrimp tops his Filipino soup list. 🙂

Anyway, because  some ingredients are not readily available here most times, I have had to make substitutions when making tinola. I know it’s not traditional.  Others, will say not proper tinola, but here’s the recipe that my children have come to appreciate.  It is one of their preferred soups, when they are feeling poorly.

Gluten Free Chicken Tinola (Tinolang Manok)

What we will need to have:

2 lbs.  boneless, skinless chicken, cut up in bite sized pieces
1 tbsp. vegetable oil of choice
1 large onion, chopped
1 knob, ginger ( about 2 by3 inch) peeled and sliced thinly*
4-5 cloves garlic, minced
4 large  Chayote – peeled, quartered, seeded and cut diagonally into 1/4 inch thick pieces
1  1/4 cup  chopped  or whole baby spinach leaves ( rinsed well to rid it of any dirt or sand)
12 cups of water
1  1/2 tsp. freshly ground black pepper
sea salt to taste

What we will need to do:

  1. In a big pot (6-8 qt) over medium heat, heat vegetable oil and saute onion for about 2 minutes.
  2. Add ginger and saute for 2  more minutes.
  3. Add garlic and saute for about 30 seconds, long enough to release oil, aromatics into the mix.
  4. Place chicken and chayote into the pot and stir fry for about 5 minutes, being careful not to brown the garlic, as it will taste bitter.
  5. Pour in 12 cups of water.  Cover pot and let it come up to a rolling boil before reducing the heat to medium low.  Simmer for 30-40 minutes until chicken  is cooked and chayote is just tender but not mushy.
  6. Add spinach leaves, season with salt and pepper and cook for another 5 minutes.

Serve hot, as is in a bowl or over steamed rice.   Enjoy!


* If you do not like to bite into ginger pieces,  do not cut them too thin so you can remove them before serving the soup.  My kids have learned to just put them aside and not bite into them.

Gluten Free / Egg Free Orange Sesame Chicken

Gluten Free / Egg Free Orange Sesame ChickenThere are days, that I just want to remember flavors from my childhood.   And, I so want my kids to experience the variety of flavors out there in the world, even with them having food allergies and sensitivities.

So, with that in mind, I decided to one day get in the kitchen and cook something familiar to my taste buds : Sesame, Orange and Chicken!

Who can go wrong with these three? Actually, I was just really hoping that I can whip up something edible for lunch.

Surprise, surprise! The tangy, salty,  sweet flavor of  the orange sauce complimented the slightly nutty taste of toasted sesame seeds and oil,  which in turn gave the “battered” chicken the boost it needed in the flavor department.

Yes, it turned out decidedly good.  The fact that it is gluten free and egg free / eggless, made it rather special for my kiddos.

If you want a bit of Asian flair to your next dish, you have to try this one :


What we will need to have:

For the Breaded Chicken:

2.5 lbs. approx. (1 kilo) boneless and skinless chicken cut into bite sized pieces
1 recipe egg substitute (1 Tbsp.  of tapioca starch + 1 Tbsp. veg. oil  stirred into 1/4 cup warm water) or 1 egg, beaten  (if not allergic)
1 tsp. ground white pepper
1 tsp. sea salt
1/2 tsp. Baking Powder
1/2 cup cornstarch
1/4 cup Gluten Free flour (or 3 Tbsp. fine white rice flour + 1 tbsp. cassava/tapioca starch)
oil for frying

For the Stir Fry:
1 Tbsp. veg. oil
1 Tbsp. minced fresh ginger
1 tsp. minced fresh garlic (1 big clove)
1/2 tsp. – 1 tsp. hot, red pepper flakes (depending on how warm/spicy you want it)
1/4 cup green onions
1 Tbsp. rice vinegar
1/4 cup water
1/2 tsp. good sesame oil

For the Orange Sauce:
(In a bowl whisk and mix all  of the following and then set aside)
1 1/2 Tbsp. soy sauce (make sure its gluten free/no-wheat)
1 1/2 Tbsp. water
5 Tbsp. white/granulated sugar
5 Tbsp.  rice vinegar or apple cider vinegar (probably could use white coconut vinegar)
1 (scant) tsp. cornstarch
1/2 cup orange juice (juice of about 3-4 small, sweet oranges)

Additional flavorings:

zest of 1 orange (it’ll amount to about a teaspoon) – fresh is always best
1-2  Tbsp. of toasted sesame seeds

What we’ll need to do (Directions/ Method to the madness :))

  1. Coat the chicken with the beaten egg (if not allergic) or egg substitute mixture.  Set Aside.
  2. In a medium sized bowl, mix together the white pepper, sea salt, baking powder, cornstarch and gluten free flour. This is your “flour mixture” .
  3. Put chicken into your flour mixture and completely coat.
  4. In a wok or deep enough skillet, heat enough oil and fry chicken pieces in batches. Do not overcook chicken, or they will be dry.
  5. Drain cooked chicken pieces on plate lined with paper towels or brown paper. When all chicken pieces are done, it’s time for your stir fry and sauce.
  6. Clean your wok or skillet and heat 1-2 Tbsp. veg. oil
  7. Saute ginger, garlic, pepper flakes and green onions for about 30-45 seconds (just to release aroma/flavor).
  8. Add vinegar, water and sesame oil.  Bring to a slow boil before adding the orange sauce mixture. Keep stirring/ whisking (to avoid lumps) while you bring it back up to a boil to thicken up the sauce.
  9. When sauce is thickened, turn heat on low, then add chicken and heat through.
  10. Finish off with the zest of orange and sesame seeds.
  11. Serve hot or warm over Jasmine rice or simple fried rice.


– A good side dish would be  lightly steamed broccoli, sauteed green beans (with slivers of toasted almonds, if not allergic to nuts) and/or, glazed carrots.
– Whenever I am not pressed for time, I usually parboil the chicken pieces for about a minute before coating them in the flour mixture.  You see, parboiling / parcooking  the chicken pieces, I have long found out, help retain moistness of the resulting battered and fried chicken.  I have observed my mom do this step  many times, as I was growing up and helping out in the kitchen.