Chicken with Tomato Paste and Potato

Ingredients

• Chicken Drumstick and Thigh1 medium (130 g)
• Potato1 medium (180 g)
• Tomato Sauce5 tablespoon (70 g)
• Oregano1/4 tablespoon (1 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Clean the potato, cut into pieces and put them in a pot with boiling water. Let boil for 10-12 minutes and drain.

2. 2

   Step 2

   Heat a pan over high heat. Once heated, pour half the oil, spread and add the skinless chicken.

3. 3

   Step 3

   Cook each side for 6-8 minutes. If you want, you can cover the pan for an even cooking process.

4. 4

   Step 4

   In the meantime, chop the garlic and stir-fry for some seconds in a pan with the remaining oil. Add the tomato sauce, oregano and mix well.

5. 5

   Step 5

   Serve the sauce and, on top, add the chicken with the potatoes. If you want, you can brown the potatoes with the chicken.

6. 6

   Step 6

   Air fryer/oven option: soak the chicken, garlic bulb and cut potatoes in oil and then put in the tray. Cook over 356°F (180°C) for 25-30 minutes.

7. 7

   Step 7

   Once ready, smash the garlic and mix with the tomato sauce and oregano. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Tomato Paste and Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.