Low FODMAP Recipe - Mexican Chili Chicken -  Gluten free recipe
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1 tbsp olive oil

2 sticks celery sliced

2 tsp each chili powder

and ground cumin

2 x 400g cans peeled plum tomatoes

1 chicken stock cube

8 chicken thighs, skinned

2 red peppers, seeded and cut into chunks


Heat the oil in a large pan and stir in the spices and cook for a few secs.

Pour in the tomatoes and 2 cans of water, then crumble in the stock cube.

Bring to the boil and add the chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.

Stir the peppers into the pan, then cook for 20 mins more.

Serve with rice, jacket potatoes or a handful of spicy gluten free  tortilla chips.

To eat later: Cool and keep in the fridge for up to 48 hours.

Warm on top of the stove until bubbling and serve as above.

Recipe adapted from: Good Food