100g/3½oz basmati rice

200ml/7fl oz low FODMAP chicken stock

2 tbsp olive oil

1 stalk celery, finely chopped

1 carrit, finely chopped

1 tsp turmeric

1 chicken thigh, bone removed

salt and freshly ground black pepper

smoked paprika, to dust

1 orange, juice and zest only

1 sprig fresh thyme, chopped

fresh basil, to garnish


Preheat the oven to 180C/350F/Gas 4. In a large pan, simmer the rice in the chicken stock and turmeric until just cooked. Drain of any excess liquid.

Heat one tablespoon of oil in a pan and fry the vegetables until softened. Add the cooked rice to the pan and stir to coat in the juices.

Meanwhile, heat the remaining oil in an ovenproof frying pan, season the chicken thigh well with salt and freshly ground black pepper and dust with smoked paprika.

Open the chicken thigh out so that it's flat, then fry until golden-brown on all sides. Transfer to the oven and roast for 7-10 minutes, or until completely cooked through.

Remove from the oven, set the chicken aside and place the pan back on the heat.

Add the orange juice and zest and the chopped fresh thyme and simmer for 3-4 minutes, or until sticky. Return the cooked chicken to the pan to coat in the sauce.

To serve, pile the rice in the centre of a serving plate and arrange the chicken on top. Garnish with fresh basil.

Recipe adapted from: Good Food

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