Smoky shredded chicken
This smoky shredded chicken dish is one of my favourites for a quick dairy & gluten free dinner that works well for the whole family. It’s not at all complicated to make; you can pretty much just chuck it all in one large pan and then let it simmer for an hour.
Quick reference dietary information
Dairy, egg & soy free | gluten free | nut free | sesame free
This post contains affiliate links, where I may earn from qualifying purchases, but you will not be charged a penny more. I only ever recommend products I would buy myself! Affiliate links are marked with *. Thanks for supporting the website x
This is one of our go-to family dinners. It’s one of those elusive meals that everyone equally enjoys! When I cook this I often make a double portion, as it’s straightforward to double up the quantities, and freezes well.
The recipe uses one of my hero allergy friendly ingredients – coconut aminos! Coconut aminos* is an alternative to soy sauce, but without the soy and gluten. If you haven’t heard of it before, I definitely recommend picking some up for your store cupboard. It took me a few years of having children with soy allergies to discover it, but I now use it all the time in rice dishes and stir fries. It tastes similar to soy sauce, but with a slight sweetness and not quite such an intense taste.
How to serve smoky shredded chicken
I often serve this dish with rice and peas. It’s also nice with potato wedges or roasted sweet potato chunks, with some corn on the cob on the side. Any leftovers work well as a jacket potato topping.
How to serve for babies
Shredded chicken is pretty soft, and the long pieces are easy for babies to pick up and chew. They will enjoy sucking the sauce off! It can be served alongside any of the suggestion above.
In terms of ingredients, if you’d rather limit the maple syrup then this can be cut down and it will still taste nice. The amount of chilli powder in here gives only a small level of spice and is ideal to introduce these sorts of flavours to your little one. Again, you can cut this down and build up the amount slowly if you prefer.
Smoky shredded chicken (dairy and gluten free)
Ingredients
- 1 red onion
- 1 tbsp olive or rapeseed oil, for frying
- 3 large chicken breasts, skin removed (around 600g)
- 200 ml low salt chicken stock (always check the ingredients)
- 400 ml passata
- 2 tbsp maple syrup
- 2 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp mild chilli powder
- ½ tsp garlic powder
Instructions
- Peel and dice the red onion.
- Heat the oil in a large saucepan, on a medium heat. Add the onions and gently fry for around 5 minutes, until they start to soften.
- Then add the chicken breasts to the pan and brown on each side for a couple of minutes.
- Prepare the stock according to the packet instructions. Add this to the pan, along with all other ingredients.
- Mix it well, then bring to the boil and simmer gently, covered, for 40 minutes.
- Take the lid off and use a knife and fork to shred the chicken. Return to the heat and cook for a further 20 minutes; uncovered so that the liquid reduces and thickens up a bit.
Notes
Looking for other dairy, egg, soy, gluten & nut free dinner ideas? You might like to try:
Subscribe and get your FREE 4 week meal plan!
A month of family dinner ideas, all free from dairy, soy, egg & gluten x
