Chicken Grillades and Red Grits

• 1 red onion, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon, paprika powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/4 cup extra virgin olive oil
• 1 cup grits, gluten-free
• 1 bay leaf
• 1 cup canned crushed tomatoes
• 1 cup corn
• 1/4 cup white wine
• 1 1/2 cups water
• 4 chicken thighs, boneless, skinless
• rice flour for dredging
• 8 tablespoons vegetable oil
• 2 large onions, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 2 cups white wine, or chicken broth
• 1 bell pepper, cored and chopped
• 3 tablespoons tomato paste

1. Add onion, garlic, dry spices, and the olive oil in a pan.
2. Add the grits and bay leaf, saute for 30 seconds.
3. Add canned tomato, corn, white wine, and water.
4. Let simmer for 25 minutes.

red onion, garlic, paprika powder, chili powder, curry powder, extra virgin olive oil, grits, bay leaf, tomatoes, corn, white wine, water, chicken, rice flour, vegetable oil, onions, garlic, white wine, bell pepper, tomato paste

Taken from www.foodrepublic.com/recipes/chicken-grillades-and-red-grits-recipe/ (may not work)