My cooking, of late, has been somewhat uninspired. We've been keeping it simple, grilled or roasted chicken most often, with vegetables. I've been slowly trying to add back some higher fodmap foods, with mixed results. Over the weekend I was feeling pretty terrible, even cancelled my Saturday evening dinner with friends that I had been looking forward to. Yesterday I was somewhat better but felt cautious and wanted something comforting. Even thought the weather was nice we decided to forego the grill and I made a super simple and comforting rice dish. I based it somewhat on this recipe from the blog A Saucy Kitchen, but adapted it a bit of course, using what I had on hand.
Khichi Inspired One Pot Low FODMAP Chicken and Rice packed with bell peppers, tomato, ginger & spices | Low FODMAP + Dairy Free
4 skinless boneless chicken breasts about 1 1/2 pounds (I used boneless skinless chicken thighs)
1/4 teaspoons sea salt
1/4 teaspoon black pepper
1 3/4 teaspoon ground cumin divided
1 3/4 teaspoon paprika divided
1 tablespoon coconut oil (I used olive oil)
1 red & green bell pepper, each chopped and deseeded (I had a red and a yellow pepper, which were gorgeous)
1 large tomato chopped (I had a mix of cherry tomatoes that we halved)
1 tablespoon ginger, chopped fresh
1 teaspoon turmeric powder
1 cup white rice uncooked
2 1/4 cup Casa De Santa Low FODMAP Vegetable Stock make it by mixing 2 teaspoons of the stock powder with 2 cups hot water (I just used water)
2 cups spinach (I used about a cup)
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. (I skipped this as thighs are very tender). Sprinkle each side of the chicken with salt, pepper, 1 teaspoon cumin and 1 teaspoon paprika.
Melt the coconut oil (olive 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 sauté 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 (water) 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 dissolved. Stir the spinach into the pot, cover and cook until the liquid is fully dissolved and the spinach is wilted.
Garnish with freshly chopped cilantro (skipped as I didn't have any) and serve.
It was so warm and comforting and beautiful. Perfect.