6 chicken thigh, skin-on
2 tbsp rice flour
3 tbsp olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tbsp garlic infused oil
400g paella rice
1 tsp sweet paprika
2 good pinches of saffron
zest and juice 2 lemons
1½ l low FODMAP chicken stock
½ small bunch dill, chopped
½ small bunch mint, chopped
½ small bunch parsley, chopped
Heat oven to 180C/160C fan/gas 4. Season the chicken thighs well and then dust all over with the rice flour.
Heat 1 tbsp of the oil in a paella pan or large, deep frying pan.
Fry the thighs until golden brown all over, then transfer to a shallow roasting tin and finish in the oven for 30-40 mins.
Add the remaining oil, carrots and calary, and fry very gently until soft, about 10-15 mins.
Stir in the rice, paprika, garlic infused oil, saffron and lemon zest, then add the stock and simmer, stirring occasionally, for about 20 mins on a medium heat until the rice is nearly cooked.
Add the juice of 1 lemon until the rice is just cooked through.
Stir through the herbs and as much of the remaining lemon juice as it needs, along with some seasoning.
Tuck the chicken thighs back in and cover for 5 mins to let everything settle before serving.
Recipe adapted from: Good Food