Low FODMAP and Gluten Free Recipe - Haitian chicken
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For the chicken

2cm/1 inch piece fresh root ginger, roughly chopped

1 tbsp chopped fresh thyme leaves

1 tsp coriander seeds or ½ tsp ground coriander

1 lime, zest and juice

2 tbsp rum

2 tsp soft light brown or demerara sugar

2 tsp cayenne pepper

salt and freshly ground black pepper

2 tbsp vegetable oil

2 boneless chicken thighs

25g/1oz lactose free butter

lime wedge, to serve

For the rice

200g/7oz long grain rice

1 red pepper, de-seeded and chopped

Recipes Recipes
*We recommend the help  of a registered dietician


For the chicken, put all the chicken ingredients except the chicken thighs and lactose free butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.

Heat the lactose free butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)

For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.

To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lime wedge and serve.


Recipe adapted from: Good Food