8 boneless chicken thighs
2 tbsp olive oil
knob lactose free butter
1 tbsp garlic infused oil
2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika
1 tbsp gluten free flour
285ml/½pint low FODMAP chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, seeds removed and cut into 1cm/0.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz lactose free cream
Serves - 6
Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes.
Remove the chicken from the pan and set to one side. To the same pan, add the red pepper strips and sweat for about 5 minutes.
Add the paprika, then the gluten free flour, and stir until combined - take care not to burn it.
Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.
Add half of the parsley and bring to the boil. Add the , reduce the heat and simmer for 10 minutes.
Stir in the tomatoes and simmer gently for about 1 hour.
When the chicken is cooked, remove the pan from the heat. Stir in the lactose free cream and the remaining parsley. Check the seasoning and serve.
Recipe adapted from: Good Food