Low-FODMAP One-Pot Chicken with Cilantro Lime Rice; Gluten-free, Dairy-free
December 12, 2020
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One-Pot recipes are my go-to all year round. I love their convenience and simplicity.
I also know how much my readers appreciate new and exciting low-FODMAP chicken recipes!
Low-FODMAP Chicken with Cilantro Lime Rice is different from my other low-FODMAP chicken recipes (see my full low-FODMAP Best Chicken Recipes list here). It has a unique taste that is incredibly satisfying. Adding rice to the meal means you are all set to go without any more to prepare. Winner, winner, chicken dinner 🙂
As many of you know, infused oils are safe for the low-FODMAP diet as the FODMAPs are not soluble in the oil, so you can use these to replace all the flavor you crave. See my low-FODMAP Top 11 tips for more on that!
You may also love:
- low-FODMAP Best Chicken Piccata
- low-FODMAP Sheet Pan Chicken Fajitas
- low-FODMAP One Pan Italian Chicken with Vegetables
- low-FODMAP Lemon Butter Chicken with Penne
- low-FODMAP One Skillet Bacon Maple and Mustard Chicken
Or check out over 400 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves: 4-6
Prep time: 15 minutes
Cook time: 28-30 minutes, plus 10 minutes to rest chicken
Total time: 55 minutes
Equipment: Large Pot or Dutch Oven about 6 quart in size
Ingredients
- 1 large pack (4–6 pieces) skin-on, bone-in chicken thighs
- Due to the weight of the bones, this amount of chicken will weigh between 32-36 ounces
- 2-3 tablespoons of canola or olive oil
- 2 tablespoons garlic-infused oil
- For tips on shopping for these oils, see my low-FODMAP recipe swap blog
- These oils have all the flavor but NO FODMAPs! Check out my low-FODMAP Top 11 tips for the reason 🙂
- 3 cups of low-FODMAP chicken broth/stock
- Try my low-FODMAP Happy Soup for an easy option!
- 2 cups uncooked Jasmine or Basmati rice, rinsed
- 1 cup cooked rice is one low-FODMAP serving
- 4 tablespoons (about 2 limes) fresh squeezed lime juice
- Do not substitute concentrates, they lack the flavor and have not been FODMAP tested
- 1/3 cup fresh cilantro, finely chopped
- Liberal amounts of salt and pepper (to taste)
Directions
- Pat chicken dry and season all over with salt and pepper (don’t skimp on the salt- it really provides flavor)
- Add 2-3 tablespoons of canola or olive oil to a cold large sized Dutch oven and tilt pot to coat bottom (and sides that chicken will touch) with oil evenly
- Arrange chicken, skin side down, and turn to medium heat (you want to get the skin nicely browned)
- Cook chicken, undisturbed, until the skin is golden, about 8-10 minutes (you don’t need to cover the pot)
- Flip thighs and cook 3-5 minutes longer
- Transfer chicken to a plate and remove pot from the heat for 2-3 minutes to cool
- If there is a lot of excess juice and oil in the pot, you can discard it
- Return Dutch oven to the stovetop and turn to low
- Add your garlic infused oil to warm, then add rice and stir to coat in the oil
- Season with salt and pepper to taste
- Add 3 cups of low-FODMAP chicken stock/broth and mix
- Place chicken back into the rice mixture skin side up
- Increase heat to medium and bring liquid to a simmer, once it is bubbling cover pot, reduce heat to low, and cook for about 15 minutes until rice is fluffy
- Remove from heat and let chicken and rice sit for 10 minutes with the lid on (internal chicken temperature should be 165F following this period to be cooked)
- Remove chicken from the pot and add lime juice and cilantro, then mix
- Taste rice and add salt and pepper as desired
- Serve chicken over rice
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2 Comments
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Chicken with cilantro lime rice
Very moist and flavorful. Liked the infused oil for added flavor.
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