Savory Low FODMAP Chicken Cacciatore

Ingredients

• 0.25 cup garlic-infused oil
• 1.25 lbs skinless boneless chicken thighs
• 1 tsp coarse salt
• 0.5 tsp coarsely ground pepper
• 1 medium carrot
• 0.5 red bell peppers
• 1 small zucchini
• 0.5 cup white wine
• 14.5 ounce fire roasted tomatoes
• 2 tbsp tomato paste
• 1.5 tsp oregano
• 0.5 tsp smoked paprika
• 2 tbsp capers
• 0.33 cup kalamata olives
• 1 tbsp lemon juice
• 0.25 cup fresh basil
• 1 tbsp extra virgin olive oil
• 2 cups cooked long grain rice

Instructions

1. 1Heat garlic-infused oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides. Remove chicken from the skillet and set aside.
2. 2Add carrot, red bell pepper, and courgette to the same skillet and sauté for 5-7 minutes until slightly softened.
3. 3Deglaze the pan with white wine (or broth), scraping up any browned bits. Stir in fire roasted tomatoes, tomato paste, dried oregano, and smoked paprika.
4. 4Return the seared chicken to the skillet, nestling it into the sauce. Bring to a gentle simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F).
5. 5Stir in capers, kalamata olives, and lemon juice. Drizzle with extra virgin olive oil, garnish with fresh basil, and serve hot over cooked long grain rice.