Heat oven to 180C/fan 160C/gas 4. Heat a pan, then  add the chorizo and fry for a few mins more. Stir in the capsicum/peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.

Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 50 mins.

Remove from the oven and stir in the chives, it is now ready to serve, scattered with chopped coriander. You can make this up to 2 days ahead and keep chilled.

Recipe from Good Food magazine


2 tbsp olive oil

265g chorizo ring, peeled and thickly sliced

4 red capsicum/peppers, deseeded and cut into large chunks

2 x 400g/14oz can chopped tomato

2 chicken stock cubes

½-1 tsp dried chilli flakes

2 tsp dried oregano

1 tbsp chopped chives

16 boneless skinless chicken thighs

To serve

15g pack coriander, chopped

good squeeze lime juice

Low FODMAP Recipe

Chilli chicken

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