Low FODMAP Chicken in Broth with Rice and Spinach Recipe

April 2, 2017 by

Usually when I try new recipes, I think they’re pretty tasty, but not so much that I cook them again, let alone regularly. This meal was an exception. I absolutely LOVED this recipe, even though I had to make a few tweaks which made it turn out nothing like the picture. This was SO flavoursome from just a few ingredients and barely any effort. It’s one of those dishes I have to forcibly stop myself from eating enough for six people, I love it that much. It’s what people now call a ‘stoup’ – somewhere between a soup and a stew. Or maybe it’s a ‘brew’ – a cross between a broth and a stew. Whatever you want to call it, it’s delicious.

Like many of my favourite recipes, it’s great because you can throw it together fairly quickly, and you don’t have to be all that precise with quantities – a little more or a little less of everything is okay. Half the time I think I can’t remember how to make it because it’s so simple.

Use the best possible ingredients in this recipe to get the best flavour. Free range chicken, fresh paprika (not something that’s been in your cupboard for 10 years), wood smoked bacon, and nice stock.

Low FODMAP Chicken in Broth with Rice and Spinach

  • 500g-1kg skinless chicken thighs (you could use chicken pieces, but I wouldn’t recommend breasts as it’s being pressure cooked)
  • 1/3 cup dijon mustard
  • 1 teaspoon smoked paprika
  • 4-8 rashers of smoked bacon (adjust based on quantity of chicken and size of rasher)
  • 500ml-1 litre chicken stock
  • 100ml white wine (optional – honestly doesn’t make much difference but if I have some to use up I throw it in)
  • 1 teaspoon dried or fresh rosemary (we dry our own so it’s sort of… freshly dried, which I think works best)
  • 1 bunch spinach, sauteed
  • Any kind of rice or grain you prefer, cooked

Mix together the paprika and the mustard until well combined. Trim the chicken and coat it in the mustard mix, massaging it well. You can cook it immediately or leave it to marinate for a couple of hours. I always just do it immediately!

Pan fry the chicken until golden (it doesn’t have to be fully cooked), and transfer it to a pressure cooker. Cook the bacon in the same pan until just browned, and place in the pressure cooker. Deglaze the pan with a bit of wine or stock and throw that in too. Add the rosemary and the stock, which should just cover the chicken.

Cook on high pressure for 25 minutes. In the meantime, cook your rice and saute your spinach. Once the chicken is cooked, it will be falling apart and you’ll be left with the most ridiculously yummy broth. When I first cooked this, I tried to reduce it down, but it was taking too long so I just ate it. I’m glad I did, because it’s the broth that makes the dish, and it becomes like a chicken and rice soup.

To serve, put some rice in the bowl, top with the spinach, and serve the chicken and bacon on top, with a generous amount of broth.



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