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Ingredients


1 tbsp oil

8 chicken pieces or 1 whole chicken, jointed

1 red pepper, deseeded and chopped into large chunks

1 tbsp garlic infused oil

1 tbsp smoked paprika

1 tbsp tomato purée

1 tbsp thyme leaf, chopped

150ml white wine

850ml low FODMAP chicken stock

400g long grain rice

2 tbsp chopped parsley








Method

 

Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.

Lower the heat, add the pepper, and gently cook for 10 mins until softened. Add the garlic infused oil and smoked paprika, and cook for a further 2 mins.  Stir in the tomato purée and cook for 1 min more.

Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.

Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Chicken & paprika rice pot