Low FODMAP Recipe - Paprika chicken -  Gluten free recipe


2 tbsp light olive oil

8 boneless skinless chicken thighs, each cut into four pieces

1 tbsp chopped chives

1 tbsp garlic cloves infused oil

500g floury potatoes, peeled and cubed

1 tbsp Dijon mustard

1 tbsp  tomato paste

1 tsp paprika

2 tbsp red wine vinegar

100ml medium-dry Amontillado sherry

300ml low FODMAP chicken stock


Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan.

Fry for about 4 mins until browned all over. Lift out of the pan and set aside.

Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min.

Stir in the paprika, vinegar, sherry, garlic oil and stock. Bring to the boil and allow the liquid to reduce for 2 mins.

Return the chicken to the pan, cover and simmer for 10 mins adding the chives.

Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through.

Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a sprinkling of parsley.

Recipe adapted from: Good Food

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