515g boneless chicken thigh diced(6 thighs)
1 tsp paprika or smoked paprika
1 tsp ground cumin
1 tsp ground coriander
generous pinch of chili flakes
2 tbsp olive oil
1 tbsp garlic infused oil
1 tbsp sugar
100ml low FODMAP chicken stock or water
1 tbsp white wine vinegar
1 red pepper, deseeded and roughly chopped
175g basmati rice
2 scallion, sliced green end only
1 tbsp sesame seeds (optional)
Heat half the oil in a large pan. Add the pepper and cook for 4 mins.
Stir in the garlic infused oil and cook for 30 secs more. Remove with a slotted spoon and set aside.
Add the remaining oil to the pan and sprinkle over the sugar.
Cook over a medium heat until the sugar begins to caramelise.
When it turns dark brown, add the chicken and cook for 4 mins, turning.
Pour in the passata, stock and vinegar, then add the pepper. Season and stir.
Bring to the boil, reduce the heat, cover and simmer for 25 mins, stirring occasionally.
Meanwhile, put the rice in a saucepan, cover with water and add salt.
Bring to the boil and cook for 10-12 mins. Drain and then cover.
Serve the chicken with the rice and garnish with scallions (green end only) and sesame.
Recipe adapted from: Good Food