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.
Servings: 2 people
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.