Ingredients


2 tbsp olive oil

1 carrot, finely diced

1 stalk celery, finely diced

200g smoked bacon lardons

2 red chili, deseeded and chopped

1 red pepper, deseeded and chopped

1 tbsp garlic infused oil

4 skinless chicken breasts, cut into bite-sized pieces

3 tbsp gluten free plain flour

1 tbsp Cajun spice mix

500ml low FODMAP chicken stock

2 zucchini, sliced

500g carton passata

2 scallions, sliced, green end only

cooked rice, to serve





Method


Heat the oil in a large pan, add the lardons and diced vegetables, and fry for 5 mins until the bacon is starting to crisp and the onion is soft.

Add the chili, red pepper, chicken and gluten free flour, and fry for a further 5 mins or until the chicken is golden brown.

Stir in the Cajun spice mix and garlic infused oil, then slowly add the chicken stock, stirring all the time.

Add the zucchini, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat.

Stir frequently during cooking to loosen the flour from the base of the pan. Sprinkle over the scallions and serve with rice and salad.


Recipe adapted from: Good Food

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