Chicken Grillades And Red Grits Recipe

Grits are made of corn and are naturally gluten-free. But most commercially available grits are not safe for those afflicted with celiac disease. You will rarely see a package of grits that purposefully contains wheat, but there is a chance of cross-contamination in processing or packaging. Check the label to make sure your grits are certified gluten-free.

Grits and grillades are the makings of a New Orleans brunch classic that we enjoy for any meal of the day. Our version puts the tomatoes right in the grits and dusts the chicken with rice flour for a gluten-free feast.

Chicken Grillades And Red Grits Recipe
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  • 1 red onion
  • 4 garlic cloves
  • 1/2 teaspoon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/4 cup extra virgin olive oil
  • 1 cup grits
  • 1 bay leaf
  • 1 cup canned crushed tomatoes
  • 1 cup corn
  • 1/4 cup white wine
  • 1 1/2 cups water
  • 4 chicken thighs
  • rice flour for dredging
  • 8 tablespoons vegetable oil
  • 2 large onions
  • 3 cloves garlic
  • 2 cups white wine
  • 1 bell pepper
  • 3 tablespoons tomato paste
  1. Add onion, garlic, dry spices, and the olive oil in a pan.
  2. Add the grits and bay leaf, sauté for 30 seconds.
  3. Add canned tomato, corn, white wine, and water.
  4. Let simmer for 25 minutes.
  5. Pound chicken thighs until they are about 1/4 inch thick. Cut in half.
  6. Generously season the chicken with salt and pepper, lightly dredge in rice flour, and set aside.
  7. Heat 5 tbsp. of the oil in a large cast-iron or heavy pot over medium-high heat. Working in batches, brown meat well, 4-6 minutes per batch.
  8. Transfer meat to a bowl and set aside.
  9. Add the remaining oil to pot and add the onions, garlic, and peppers. Cook for about 10 minutes, until they are soft.
  10. Return meat and any juices that have accumulated back into the pot.
  11. Add the wine or chicken broth and bring to a boil.
  12. Reduce heat to low, cover, and let simmer for about 1 hour, stirring occasionally.
  13. Stir in tomato paste and cook for about 20 minutes more.
  14. Serve the chicken over the grits.
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