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
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken paprika