GF Rice with Chicken & Gravy
1 package Mayacama’s or other brand gluten-free chicken gravy mix or your own homemade gravy
1 skillet full of frozen, boneless chicken thighs pieces
olive oil
1/2 a large onion or 1 small onion, chopped into small strips
balsamic vinegar
salt & pepper to taste
1 c. rice
1 3/4 c. water
Put rice and water in a pot and cook according to package directions. Salt if desired. Pour olive oil three turns around a large skillet. Turn heat to med. high and add chicken thighs. Cook about 5 minutes, adding salt & pepper to taste. Turn the chicken. Add onion, cover, turn heat down to med. low and continue to cook allowing onion to caramelize. Remove lid periodically to allow moisture to escape and to turn chicken. Do not stir onions, but let them slowly caramelize and sweeten. Adjust heat as needed. Meanwhile, cook gravy according to package directions. After onions are caramelized, add one turn around the skillet of balsamic vinegar to the chicken. This helps deglaze the pan and, of course, adds a great flavor to the chicken. Stir and scrape the bottom of the pan until the vinegar is somewhat evaporated, then add the gravy, stirring all together. Serve over the cooked rice. Yummy!