So I’ve been on a low FODMAP diet lately and for anyone else who is undergoing one (or thinking about it), I have loads of new creations to share with you.
But, before I do, I have to share this delicious slow cook Mexican chicken recipe, which I dished up to my guests on New Year’s Eve (but which is definitely not low FODMAP!). It was so super simple and such a show stopper. I served it with some gluten free wraps, a Mexican style salad and some sweetcorn fritters and it was amazing!! We even tucked into it for lunch and dinner the next day!
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| Prep Time | 10 mins |
| Cook Time | 7 hours |
| Servings |
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Ingredients
- 8-10 chicken breasts
- 1/2 cup salsa
- 1 tin chopped tomatoes
- 1/2 tin water
- 3 tbsp Jalepeno peppers chopped
- 3 tbsp tomato paste
- 2 red onions sliced
- 1 tbsp chilli powder
- 1 tbsp paprika
- 3 Garlic cloves crushed
- 1 tsp salt
- 1 tbsp dried oregano
- 1-2 handfuls fresh corriander chopped
- 3-4 spring onions chopped
Ingredients
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Instructions
- Preheat the oven to around 120oC.
- Pop all of the ingredients apart from the fresh coriander and spring onions into a large oven proof dish and give them a good mix, then lay the chicken breasts flat.
- Cook in the warm oven for around 7 hours then remove from the oven and shred the chicken with two forks.
- You can then either remove the lid or transfer to a serving dish and cook for a further 20 minutes or so to dry out a little.
- Scatter the coriander and spring onions on top to serve.
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