Stewed Chicken and Chickpeas (Low FODMAP)
I think that chickpeas are a great ingredient, not only for hummus. They work well in stews, sauces and curries. They are a great protein source. Still, of course, in a Low FODMAP diet, you need to eat only measured specific amounts and the best are the ones from the can.
Equipment
- a large non stick deep pan
- a wooden spoon
- a sieve
Ingredients
- 500 g boneless and skinless chicken thighs
- 240 g chickpeas, canned, without water, rinsed
- 400 g tinned tomatoes
- 150 g yellow pepper
- 250 g red pepper
- 1 tbsp. olive oil garlic infused (Low FODMAP)
- 300 g cooked brown rice
- 1 tsp. smoked ground Spanish paprika powder
- salt to season the meat
a small bunch of fresh coriander leaves to garnish
Instructions
- First prepare the canned chickpeas by measuring them and placing them in a sieve in order to rinse them in running water.
- Afterwards season the chicken thighs with salt and some smoked paprika.
- Preheat the pan on a medium-high heat. Add the oil. Fry the chicken on both sides until browned, but not cooked inside just yet. Then add the rinsed chickpeas and enough water to the pan to nearly cover the chicken pieces.
- Simmer on low, covered for about 15 minutes and another 15 minutes uncovered, so the water content can reduce in the pan.
- In the meantime, chop the peppers into long pieces. Add them to the pan. After few minutes when peppers are nearly cooked, add the tinned tomatoes. You shouldn't add tinned tomatoes too early, because they will prevent the vegetables from cooking through.
- Mix the tinned tomatoes with the rest of ingredients and simmer it all on low fr another 15 minutes.
- If you wish, you can serve this low FODMAP chicken stew with brown rice. It will also be great with a basmati rice. A great garnish is a fresh coriander, but it can also be fresh parsley.