Hearty Chicken and Pumpkin Stew

1.Heat the garlic-infused olive oil in a large heavy-bottomed pot over medium heat.

2.Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides but not fully cooked through. Remove the chicken and set aside.

3.In the same pot, add the diced carrot, pumpkin, and potato. Sauté for 5 minutes, stirring occasionally, until they begin to soften.

4.Return the chicken to the pot. Add the dried thyme, smoked paprika, and ground cumin. Stir well to coat the ingredients with the spices.

5.Pour in the low-FODMAP chicken broth and bring the mixture to a gentle boil.

6.Reduce the heat to low, cover, and let simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

7.Add the uncooked white rice to the stew, stir well, and continue to simmer uncovered for another 15-20 minutes, or until the rice is fully cooked and the stew has thickened to your liking.

8.Season with salt and freshly ground black pepper to taste.

9.Remove from heat and let the stew rest for 5 minutes before serving.

10.Ladle the stew into bowls and garnish with chopped fresh parsley for a bright, fresh finish.