My cookbook:
My Patreon if you want to support this project:
Connect on IG:
Everything I cook with – UNITED STATES:
Everything I cook with – GERMANY:
AMAZON LINKS:
Kitchen scale:
Meal prep container:
Non stick pan:
bowls:
Air fryer:
Big Blender:
Small Blender:
Y-Peeler:
Squeeze bottles:
STOVETOP:
Macros 1 serving: 634 calories, 80C, 16F, 47P
180g skinless boneless chicken thighs
250g potatoes
150g red bell peppers
50g onions
100g carrots
2 cloves of garlic
100g tomatoes
20g soy sauce
300g stock
black pepper, chili flakes
Optional fresh rosemary
Chop up all the vegetables and remove the skin from chicken thighs if you can’t find skinless thighs.
Add a bit of oil to a pan on medium-high and fry the thighs for 2-3 minutes on one side. Then flip them and add onions, bell peppers, and carrots. Keep frying for another 3 minutes. Now add tomatoes and garlic and keep frying for 20-30 seconds. Add black pepper and chili flakes before adding potatoes, stock, rosemary, and soy sauce. Give everything a stir, close the lid, and let it simmer for 15 minutes.
Remove the lid and let it simmer for 10 more minutes to reduce the liquid. Try for seasoning and doneness of the potatoes. Done! This lasts in the fridge for up to 5 days. If you want more servings simply double of triple the ingredients.
————–
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel 🙂