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Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. . Then add the pepper, garlic oil , chorizo and spices, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

Recipe from Good Food magazine

Low FODMAP Recipe

Chicken & chorizo jambalaya


1 tbsp olive oil

2 chicken breasts, chopped

1 red pepper, thinly sliced

1 tbsp garlic infused oil

75g chorizo, sliced

1 tbsp cayenne pepper

1 slightly rounded tbsp  smoked paprika

1 tsp ground cumin

250g long grain rice

400g can plum tomatoes

350ml chicken stock

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