Ingredients


1 carrot, diced small

1 stalk celery diced small

1 tsp garlic infused oil

1-2 tbsp chipotle paste (see tip, below)

400g can chopped tomatoes

1 tbsp white wine  vinegar

8 skinless chicken thigh or halved breast fillets

small bunch cilantro, chopped

Serve with rice


*Shop bought chipotle paste may contain onions and garlic, if you can not find suitable paste see below.


Method


Fry the carrot and celery in the oil in a deep, wide frying pan until soft.

Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one).

Stir and cook for 1 min, then add the tomatoes, garlic infused oil and  vinegar.

Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn’t get too dry.

Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with cilantro and serve.


*Chipotle Paste Recipe


1 can (7 ounce size) chipotle chilies en adobo

2 tablespoons garlic infused oil

2 teaspoons ground coriander

1 teaspoon thyme

1 teaspoon freshly ground black pepper

In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Chipotle chicken
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