1whole chickenskin removed and cut into 6 pieces, $6
1large yellow oniondiced, $0.10
212-inch celery stalks, sliced, $0.50
1large red bell pepperdiced, $0.20
½teaspoonground black pepper$0.10
16-ounce can tomato paste, $0.69
114 ½-ounce can diced tomato, $1.40
3cupsfrozen mixed vegetables$0.18
1-pound-colored mini potatoes$0.80
½cupfresh basil leaveschopped, $0.10
Remove the skin from the whole chicken. Make sure to cut the chicken breast in half. In total, you should have six pieces which include two drumsticks, two thighs and four chicken breasts. Wings are optional to keep.
Using an Air-fryer, fry at 400F for 10 minutes then remove the rack and turn the chicken to the other side and fry for another 10minutes. Remove chicken and set aside.
Heat up a large skillet, add the oil for 1 minute then add the onion, celery, bell pepper, garlic and cook for 3 minutes.
Add the broth, salt, pepper, tomatoes, paste, frozen vegetables, potatoes, and basil. Stir, bring to a boil, and reduce to medium temperature. Add the chicken back into the skillet and cover. Cook for 30-40 minutes or until the potatoes are soft.
Yield is 12 cups with chicken meat (I took all the meat from the bone to measure the true yield)Chef’s note: If you don’t own an air-fryer then heat up a large, high sided skillet on medium-high heat. Add 1 tablespoon of olive oil and heat it up for about one minute. Add the chicken and cook for about 5-7 minutes on each side, or until it begins to get a good sear. Remove chicken and set aside.
Peruvian-Style Chicken Vegetable Stew with Tomatoes & Mini Potatoes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.