Low FODMAP Recipe - Chicken gumbo -  Gluten free recipe


1 tbsp olive oil

500g skinless, boneless chicken thighs, cut into chunks

1 red pepper, deseeded and chopped

2 celery sticks, finely chopped

1 tsp garlic infused oil

¼ tsp cayenne pepper

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried thyme

1 bay leaf

I tbsp chopped chives

1 tbsp corn flour

400g can chopped tomatoes

400ml low FODMAP chicken stock


Heat the oil in a large pan over a medium high heat.

Add the chicken and cook in batches for about 5 mins to brown all over.

Remove the chicken with a slotted spoon and set aside.

Add the red pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little.

Stir in the  spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan.

Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add half the sage.

Mix 1 tbsp of cornflour with 3 tbsps of water thoroughly, then add to the mix.  

Then add the garlic oil and chives.

Turn down to a simmer, put on the lid and cook for 10 mins.

Then season and serve, scattering the rest of the sage over.

Recipe adapted from: Good Food

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