1 tbsp olive oil
pack of 6 skinless boneless chicken thighs, cut into large chunks
2 tbsp peri-peri seasoning*
1 celery stalk, finely chopped
1 carrot, finely chopped
1 tbsp garlic infused oil
350g basmati rice
500ml hot low FODMAP chicken stock
3 peppers red, sliced into strips
3 large tomatoes, deseeded and roughly chopped
small pack parsley, roughly chopped
2 red chiles, sliced (optional)
½ lemon, cut into wedges, to serve
Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
Add the carrot and celery to the pan and cook on a gentle heat for 8-10 mins until soft. Add the remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
Recipe adapted from: Good Food
For the piri-piri sauce
6-12 fresh red chilies, depending on how hot you want it
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chilies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chilies. Place the chilies, garlic infused oil, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.