Celiac Syndrome Logo
Home   |   Meeting Calendar   |   About Celiac Syndrome   |   Texas Support Groups   |   Contact Info
About Celiac
All About Celiac
Dermatitis Herpetiformis
Is it REALLY Gluten Free?
Beware List, May Have Hidden Gluten
Gluten-Free NOT SAFE List
Gluten-Free SAFE List
Are YOU a Wheat-a-holic?

Points of Interest
Local Gluten-Free Resources
Gluten-Free Shopping
Celiac Information Links
Celiac Stories
Menu Planning Tips
Dr. Rima's Celiac Blog

Breakfast Ideas
Salads n Dressings
Soups n Stews
Rice n Sides
Breads n Muffins
Wonderful Veggies
Beef n Pork
Lamb n Wild Meats
Fish n Seafood
Special Occasions

Paprika Chicken

This has become one of our favorite ways to eat chicken.  Contributed by Lisa Fuller

One whole 5 to 6 pound chicken
3 tbsp paprika
1 tsp thyme
1 tsp sea salt

1.  Preheat oven to 425 degrees.  Mix spices together and rub all over chicken.
2.  Place chicken in a gool ol' cast iron skillet, uncovered, and cook for 1 1/2 hours.  This chicken comes out wonderfully juicy and tender every single time.  It comes out looking like you burned it, but you didn't.

Designed By Design Laurels Login