20g lactose free butter
3 medium carrots, finely chopped
1 medium sticks celery, finely chopped
500g approx chicken thighs
1 tbsp garlic infused oil
1 tsp sweet smoked paprika
½ tsp ground cumin
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 red capsicum/pepper, diced
Bunch fresh basil
Serves - 2
Heat the lactose free butter in a large heavy-based pan. Add the carrot and celery and cook gently until softened.
Add the chicken thighs, garlic infused oil, spices and thyme. Cook stirring until the chicken is opaque.
Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables.
Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
If using, add the basil at the end. Serve with rice.
Recipe adapted from: Good Food