Description
This recipe is for a low FODMAP slow-cooked paprika chicken dish served with rice and garnished with green onions and sour cream, offering a flavorful and wholesome option for those with dietary restrictions.
Ingredients
131 g (1 cup) green bell peppers (deseeded & diced)
120 g (1 large) carrots (peeled & diced)
500 g chicken breast fillets (skin removed)
400 g plain roma/plum tomatoes with juice canned*
2 tbsp tomato paste
2 tsp brown sugar
1 1⁄2 tsp paprika*
1 tsp smoked paprika*
1⁄2 tsp ground cumin*
Salt & pepper (to season)
1 tbsp gluten free all purpose flour*
3 tbsp water
125 ml (1⁄2 cup) low FODMAP chicken stock*
260 g (1 1⁄4 cup) long grain or basmati rice (uncooked amount)
4 tbsp green onions/scallions (green leaves only, finely sliced)*
1 tbsp lemon juice*
2 tsp garlic infused oil*
4 tbsp sour cream (optional; can substitute with plain lactose free or coconut yogurt if preferred)
Instructions
- Deseed and dice the green bell pepper/capsicum. Peel and dice the carrot.
- Grease the bowl of the slow cooker. Add the pepper/capsicum, carrot, and whole chicken breasts to the bowl.
- In a bowl, mix the canned tomatoes, tomato paste, brown sugar, paprika, smoked paprika, cumin, and a few grinds of salt and pepper. In a glass, mix the flour with the water, then stir through the prepared sauce.
- Add the sauce and stock to the slow cooker. Cover with a lid and cook on high for 4-5 hours.
- Once the chicken is tender, shred it with a fork (do this while it sits in the sauce).
- Place the rice on to cook according to package instructions (use the absorption method).
- Finely slice the green leaves of the green onion/spring onion.
- Stir the lemon juice and garlic infused oil through the chicken and season with a couple of grinds of salt.
- Serve the low FODMAP slow-cooked paprika chicken on the cooked rice. Garnish with sliced green onion/spring onion and a dollop of sour cream (if using).
Notes
*Ensure ingredients marked with an asterisk are low FODMAP compliant, including canned tomatoes without onion or garlic, gluten free stock, and all-purpose flour.
To make the dish completely dairy free, substitute sour cream with coconut yogurt or omit entirely.
Adjust seasoning (salt and pepper) according to personal taste.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Low FODMAP
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
