Ingredients


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










Method


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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken, paprika & pepper stew
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