1 tbsp olive oil
2 celery sticks, chopped
1 yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
1 tbsp garlic infused oil
2 tbsp paprika
400g can chopped tomatoes
150ml low FODMAP chicken stock
8 skinless chicken thighs or 4 chicken breast
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish.
Add the celery and peppers, and fry for 5 mins. Add the garlic infused oil and paprika, and cook for a further 3 mins.
Stir in the tomatoes and stock, then season well. Bring to the boil, then nestle the chicken thighs or breasts into the sauce.
Cover with a tight-fitting lid and put in the oven for 45 mins.
Recipe adapted from: Good Food