Low-FODMAP One-Pot Chicken with Cilantro Lime Rice; Gluten-free, Dairy-free

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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:

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!!

the low-fodmap IBS solution

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
  • 3 cups of low-FODMAP chicken broth/stock
  • 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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Comments Rating 5 (3 reviews)

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6 Comments

  1. Anonymous January 13, 2021
    • Rachel Pauls Food January 13, 2021
  2. Gemma February 3, 2021
    • Rachel Pauls Food February 3, 2021
  3. Emery April 7, 2021
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