Citric Acid Free Glazed Carrots Chicken Bowl

Total time50 min

Prep time15 min

Cook time35 min

Citric Acid Free Glazed Carrots Chicken Bowl

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Ingredients

4 servings

For the rice

2 cups jasmine rice, rinsed
3 cups water
½ tsp salt

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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For the glazed carrots

1 lb carrots, peeled and cut into ½-inch coins
2 tbsp brown sugar
2 tbsp tamari
1 tbsp rice vinegar
½ tsp ground ginger
¼ cup water

For serving

3 scallions, green tops only, thinly sliced
1 tsp sesame seeds (optional)

Instructions

1
Combine the rinsed jasmine rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes until the water is fully absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, pat the chicken thighs completely dry with paper towels. Season all over with 1 tsp salt, black pepper, and smoked paprika.

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