FIELD DOCTOR Piri Piri Chicken (370g)
Free range british chicken in a smokey spiced tomato sauce with red peppers, vegetables, herbs, spinach + whole grain rice
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Tomato Sauce (49%) [Water, Tomatoes (27%), Green Peppers, Red Peppers (11%), Carrots, Fennel, Extra Virgin Olive Oil, Tomato Puree, Lemon Juice, Mixed Herbs (1.6%) [Parsley (70%), Thyme (18%), Tarragon (6%), Sage (6%)], Smokey Paprika (1%), Parsley (1%), Tapioca Starch, Brown Sugar, Sundried Tomatoes [Sun dried tomatoes, Salt], Chicken Stock, Red Chilli Peppers, Salt], Brown Rice (20%), Chicken (20%) [Chicken, Tomato Puree, Extra Virgin Olive Oil, Red Wine Vinegar [Cabernet Sauvignon Vinegar, Concentrated Grape Must, SULPHITES], Paprika, Lemon Zest, Salt, Chilli], Spinach (11%)
For allergens, see ingredients, in BOLD CAPITALS.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Cooking from frozen:
MICROWAVE (preferred method) |800W | 8.5 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
Oven Gas mark 4 | 195°C/175°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray and then stir sauce. Rest for 2 mins, check piping hot & enjoy!
Cooking from defrosted:
This meal is not suitable for cooking from defrosted.
Keep frozen below -18C and do not refreeze if defrosted.