• 500 g boneless chicken thigh fillets

• 1 red pepper

• 1 yellow pepper

• 2 tsp chopped garlic

• 1 onion, finely chopped

• 1 x 400g tin of chopped tomatoes

• 1 tbsp gluten free plain flour

• 2 tbsp sweet smoked paprika

• 1 tbsp hot paprika

• 250 ml chicken stock, 1 stock pot + 250ml boiling water

• 200 ml sour cream

olive oil, ground turkey, onions, garlic, celery, carrot, oregano, chopped tomatoes, passata, red wine, stock, tomato puree, yeast

• 1.5 litres gluten free chicken stock, (I used Knorr made with 2 stock pots)

• 2 chicken breasts

• 4 carrots, (peeled and finely chopped)

• 2 celery sticks, (finely chopped)

• 2 garlic cloves, (peeled and chopped)

• 1 bunch fresh rosemary

• 1 bunch fresh thyme

• 150 g gluten free rice noodles, (uncooked)

• Fresh parsley, (chopped - for topping)

• pork shoulder

• chipotle paste

• honey

• dark brown coconut sugar

• ketchup

• apple cider vinegar