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Home » Recipes » Dinner » Low FODMAP Chicken Turmeric Rice

Low FODMAP Chicken Turmeric Rice

October 17, 2014 By Joana Oliveira

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Chicken Turmeric Rice | mygutfeeling.eu

Low FODMAP Chicken Turmeric Rice recipe with carrots. A simple one-pan nutritious, anti-inflammatory dish packed full of flavor.

Chicken Turmeric Rice | mygutfeeling.eu

Chicken rice is a Portuguese traditional dish that everybody loves. It is not Spanish paella, nor Italian risotto. It’s our own national pride and joy that we often cook for picnics in a pot wrapped in a blanket and newspaper. I know it sounds weird but it actually maintains a low cooking temperature and enhances the flavors until it’s time to serve.

When I’m craving for some comfort food, I often think of this Low FODMAP Chicken Turmeric Rice recipe packed full of flavor.

The secret to this hearty recipe lies in the fact that everything is cooked in the same pan, respecting a given order.

Besides chicken and rice, we often use carrots. I’ve added chickpeas, for extra amounts of energy, antioxidants and protein. If you are following a low FODMAP diet, the recommended amount is 1/4 cup (42g).

The beautiful golden color is due to turmeric, a powerful anti-inflammatory agent for people suffering with IBS and an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber, and potassium.

Other low FODMAP chicken dinner ideas

  • Chicken Alfredo
  • Chicken Curry
  • Lemon Roast Chicken
  • Leftover Chicken Pies
  • Peanut Butter Coconut Chicken
  • Chicken Soup
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4.23 from 53 votes

Chicken Turmeric Rice

This Low FODMAP Chicken Turmeric Rice recipe with chickpeas and carrots is a simple one-pan nutritious, anti-inflammatory dish packed full of flavor.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Dinner
Cuisine: Low Fodmap
Keyword: chicken, Rice, turmeric
Servings: 2 people
Author: My Gut Feeling

Ingredients

  • 3 tbsp olive oil OR garlic infused oil
  • 4 chicken drumsticks skinless
  • 1 tbsp turmeric
  • 1 cup | 220 gr white rice medium-grain
  • 1 large carrot finely chopped
  • 1/2 cup chickpeas canned
  • sea salt

Instructions

  • Heat the olive oil in a large non-stick frying pan over medium–high heat.
  • Toss in the chicken and turmeric and cook for 2–3 minutes, or until golden brown, turning often to ensure even color.
  • Cover the chicken with water and let it cook over medium heat for approx. 20 minutes, stirring occasionally.
  • Add the rice, carrot, chickpeas and cover again with water. Bring to the boil, salt to taste, then reduce the heat to low. Cover and simmer for another 15 minutes until all the water is absorbed and the rice is tender. Give everything a good stir and season to taste, if necessary.
  • Remove from the heat and stand, covered, for a further 15 minutes.

Notes

The traditional recipe calls for fresh parsley, which I highly recommend but ran out of. Just add it chopped before removing from heat.
Canned chickpeas are safer because they have less FODMAPs. Also be careful with the quantity you eat: the recommended amount is 1/4 cup (44 gr.). If you stick to the recipe, for two people, you won’t have any problems.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Budget-friendly Recipes, Dinner, Popular Recipes Tagged With: carrots, chicken, chickpeas, rice, turmeric

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Reader Interactions

Comments

  1. Caroline

    June 7, 2015 at 12:54 am

    how would i change the cooking time for brown rice substitution? 🙂

    Reply
    • Joana

      June 8, 2015 at 3:35 pm

      Hi Caroline! I would add a bit more of water (enough to cover the rice + 1 inch) and would double the cooking time (30 minutes) before resting for a further 15 minutes. 🙂

      Reply
  2. Corey

    October 24, 2016 at 9:15 pm

    Hi, this recipe sounds great, but how much water are you supposed to use? In two steps of the directions, it calls for “covering” with water, but doesn’t specify an amount.

    Reply
    • Joana

      November 18, 2016 at 4:34 pm

      Hi Corey, to cook the chicken you should cover it with water and let it cook for approx. 20 minutes. When adding the cup rice, add 2 more cups of water and let cook in low heat until all water evaporates and rice is cooked. Hope this helps.

      Reply
  3. cheryl Hansort

    May 12, 2021 at 12:42 am

    Absolutely Delicious! Very easy recipe! Tasty!!! ????????

    Reply
    • Joana

      May 12, 2021 at 9:01 am

      Thank you, Cheryl! So glad you enjoyed it 🙂

      Reply
  4. Melissa

    July 20, 2021 at 2:28 am

    How would you cook with chicken breasts instead of drumsticks?

    Reply
    • Joana

      July 22, 2021 at 12:50 pm

      I would advise not to use chicken breasts. It will lose on flavor and the meat will be too dry.

      Reply
      • Holly

        October 30, 2021 at 1:10 am

        Can you use boneless chicken thighs instead?

        Reply
        • Joana

          October 31, 2021 at 9:34 pm

          Yes you can. And it will cook faster so you can reduce 5 minutes to the first cooking time.

    • Mary Ann

      October 23, 2022 at 9:30 pm

      5 stars
      I just made it for lunch and used chicken tenderloins. Coated them in turmeric and browned them, then cooked in water with the rice for only ten minutes or so. Finished up the rest of the recipe, then put them back in to serve. They were tender as can be! I did also use as can of Campbell’s chicken broth with the water and added some frozen peas for color. Thank you for this recipe; I loved it!

      Reply
      • Joana Oliveira

        October 24, 2022 at 3:56 pm

        Hi Mary Anna! Thank you for you comment. Very happy to know you enjoyed the recipe!

        Reply
  5. LINDSEY SMITH

    October 31, 2021 at 4:29 pm

    5 stars
    Can I use brown rice instead of white rice?

    Reply
    • Joana

      October 31, 2021 at 9:33 pm

      Hello! Yes you can, you’ll probably need a bit more time to cook the rice.

      Reply
  6. Heather

    March 19, 2022 at 8:59 pm

    Is there a way to make this in an instant pot?

    Reply
    • Joana Oliveira

      March 30, 2022 at 9:16 am

      Hi Heather. Absolutely! For me it´s hard to give you the directions as I don’t use it but I am sure it’s possible.

      Reply
  7. Ken

    April 17, 2022 at 2:33 am

    Is there a substitute for chickpeas?

    Reply
    • Joana Oliveira

      April 18, 2022 at 10:26 pm

      Hi Ken! I would suggest green beans ou to simply omit the chickpeas.

      Reply
  8. Katie

    March 10, 2023 at 9:14 pm

    Hi! Do you use fresh turmeric or the ground spice?

    Reply
    • Joana Oliveira

      June 2, 2023 at 9:29 am

      Hi Katie! I use ground spice but you can use either one of them.

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!


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