Spicy Chicken One Pot

spicy chicken one pot

spicy chicken one potServes 3


2 tsp garlic infused olive oil (or regular olive oil/coconut oil)

1 red pepper, cut into 1 inch pieces

1 yellow pepper, cut into 1 inch pieces

1 chilli, finely chopped

1 stick of celery, finely chopped

400g chicken breast, cut into 1 inch strips

400g tinned tomatoes

2 tsp hot smoked paprika

½-1 tsp cayenne pepper

1 tsp cumin

3 tbsp fresh chives, chopped

150g uncooked rice

500ml boiling water

100g frozen peas

Juice of 1 lime

1 tbsp tamari


  • Heat the oil in a pan over a medium heat
  • Add the peppers, chilli and celery and fry for 2-3 minutes
  • Add the chicken and fry for a further 2-3 minutes until the outside is no longer pink
  • Add the tomatoes, paprika, cayenne, cumin, chives, rice and 200ml of the water
  • Bring to the boil, reduce to a simmer and cover for 30 minutes
  • Stir every 5-10 minutes, adding more of the water needed
  • Stir in the peas, tamari and lime juice
  • Cook a for a further 2 minutes until the peas are cooked
  • Serve in a bowl with fresh herbs sprinkled over the top and a wedge of lime

This Jambalaya inspired spicy chicken one pot is so cheap and easy to make. I love anything with chilli and paprika in and this dish does not disappoint! It’s naturally Coeliac friendly too! Not everyone avoiding fodmap foods can tolerate garlic so I used garlic infused olive oil as a low fodmap alternative, but it can be left out or replaced with garlic if you can tolerate it. This recipe is great for batch cooking and freezes really well! Tamari isn’t only for Asian-inspired dishes, it can be added to almost anything for a delicious savoury taste in place of stock. I love it served with tortilla chips so if you can tolerate corn I definitely recommend it! It’s also great comfort food!

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