Low FODMAP Slow Cooked Paprika Chicken
Low FODMAP Slow Cooked Paprika Chicken
This recipe screams ‘winter cozy’ to us! It’s also the type of meal we reach for when we are exhausted and just need something ridiculously easy to cook. All you have to do is dump all the low FODMAP slow cooked paprika chicken ingredients into the slow cooker and walk away for 5 hours. When you return, you’ll find super delicious saucy chicken ready to serve with rice and a dollop of sour cream or yoghurt.
FODMAP note: Sour cream is low FODMAP in a 2 tablespoon serving. You can also swap this out for your choice of low FODMAP yoghurt (something tangy is lovely) or leave it out of the recipe—it will still taste great.
Freezer friendly note: You can freeze the slow cooked paprika chicken for up to 3 months. Then heat in the microwave and pan fry for 2-3 minutes before serving with rice and sour cream/yoghurt.
Ingredients
Make gluten freePAPRIKA CHICKEN
plain roma/plum tomatoes with juice canned
FODMAP
ground cumin
Gluten Free
gluten free all purpose flour
FODMAP
low FODMAP chicken stock (check no onion or garlic)
FODMAP
TO SERVE
green onions/scallions (green leaves only, finely sliced)
FODMAP
lemon juice
FODMAP
garlic infused oil
FODMAP
Garlic infused oil is usually found in the cooking oil section of your local supermarket, or you can buy it online. Choose an oil that is clear and does not contain any pieces of garlic.
You can also make garlic infused oil at home by gently frying whole garlic cloves in cooking oil until they are golden and fragrant. Remove and discard the garlic before using the oil in your cooking. This is a low FODMAP way to capture garlic flavour because fructans do not dissolve into oil.
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
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Learn moreMethod
- Deseed and dice the green bell pepper/capsicum. Peel and dice the carrot.
- Grease the bowl of the slow cooker. Add the pepper/capsicum, carrot and whole chicken breasts to the bowl.
- In a bowl mix the canned tomatoes, tomato paste, brown sugar, paprika, smoked paprika, cumin and a few grinds of salt and pepper. In a glass, mix the flour with the water, then stir through the prepared sauce.
- Add the sauce and stock to the slow cooker. Cover with a lid and cook on high for 4-5 hours. Once the chicken is tender, shred it with a fork (we do this while it sits in the sauce).
- Place the rice on to cook according to packet instructions (we used the absorption method).
- Finely slice the green leaves of the green onion/spring onion.
- Stir the lemon juice and garlic infused oil through the chicken and season with a couple of grinds of salt.
- Serve the low FODMAP slow cooked paprika chicken on the cooked rice. Garnish with sliced green onion/spring onion and a dollop of sour cream (if using).
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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