4 tbsp olive oil

265g diced smoked bacon

4 red and yellow (2 each) peppers, deseeded and cut into large chunks

2 x 400g/14oz can chopped tomato

½-1 tsp dried chili flakes

1 tsp sugar

2 tsp dried oregano

1 tbsp chopped chives

16 boneless skinless chicken thighs

To serve

15g pack coriander, chopped

good squeeze lime juice

Serves - 4


Heat oven to 180C/fan 160C/gas 4. Heat a pan, then add the smoked bacon and fry for a few mins more.

Stir in the peppers, then pour in the tomatoes, followed by the chili and oregano.

Arrange the chicken thighs on top of the sauce, pushing them under the liquid.

Bring to a simmer, cover, then cook in the oven for 50 mins.

Remove from the oven and stir in the chives, it is now ready to serve, scattered with chopped coriander.

You can make this up to 2 days ahead and keep chilled.

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 - Chili chicken