Khichi Inspired One Pot Low FODMAP Chicken and Rice packed with bell peppers, tomato, ginger & spices.
Ingredients
4 breast
Chicken breast, boneless, skinless
1/4 tsp
Salt
1/4 tsp
Black pepper
1 3/4 tsp
Cumin
(ground)
1 3/4 tsp
Paprika
1 tbsp
Coconut oil
1 cup chopped
Green bell pepper
(red &; each (chopped and deseeded))
1 cup chopped
Red bell pepper
1 large
Tomato
(chopped)
1 tbsp minced
Ginger root
1 tsp
Turmeric, powder
1 cup
White rice, long-grain, dry
(uncooked)
2 cup
Vegetable stock/broth, gluten-free
2 cup
Spinach
Instructions
Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt, pepper, 1 teaspoon cumin and 1 teaspoon paprika.
Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
Add the chopped bell peppers, tomato, and ginger to the same skillet and saut\xe9 for a few minutes to soften. Add the the remaining 3/4 teaspoons of cumin and paprika along with the turmeric powder to the skillet. Mix the spices into the vegetables to coat.
Stir in the uncooked rice and mix until the rice is coated with both spice and vegetables. Pour the stock into the skillet and cover the rice. Carefully add the chicken back into the skillet, cover with a fitted lid and simmer over a medium-low heat for 20 minutes until the liquid is almost absorb. Stir the spinach into the pot, cover and cook until the liquid is fully absorbed and the spinach is wilted.
