Fody's Low FODMAP Spanish Chicken & Rice

This low FODMAP chicken and rice one-skillet dinner smells incredibly enticing while it is cooking - and tastes even better! It takes advantage of Fody's Low FODMAP Shallot-Infused Olive Oil (or Fody Garlic-Infused Olive Oil) and Fody's Low FODMAP Chicken Soup Base, which we hope you have in your cupboard. You will probably have to shop for the saffron. It is pricey, but a little goes a long way and it adds unparalleled flavor, making this low FODMAP dinner a treat for special guests.

Combine wine and saffron in measuring cup and let sit for 5 minutes.

Meanwhile, place chicken thighs in a mixing bowl and add the paprika, salt and pepper. Use fingers to rub seasoning into chicken to coat well; set aside.

Heat oil in a large, deep-sided skillet over medium heat and brown chicken thighs, skin side down, for a few minutes or until nicely browned, about 3 minutes. Flip over and brown the other side, too. The chicken should be about three-quarters of the way cooked through. Remove from pan.

Add the leek and scallion greens and bell pepper strips and sauté for about 3 minutes, stirring often, until softened, but not browned. Add wine and use a spatula to scrape up all the browned bits. Stir in water, Fody Low FODMAP Chicken Soup Base, tomatoes and bay leaf and bring to a boil. Stir to ensure soup base is dissolved. Stir in rice and bring back to a boil. Nestle chicken pieces in sauce, skin side up and scatter olives all around. Cover, adjust heat and simmer for about 30 minutes or until rice is cooked and most of the liquid is absorbed - but the mixture should still be a bit moist. Turn off heat and allow to steam, still covered, for about 5 minutes. Your low FODMAP chicken and rice is ready to serve or may be refrigerated in an airtight container for up to 3 days.