Uploaded January 2024 | Updated September 2026, 1 week ago
My cookbook: payhip.com/b/7ubMY
My Patreon if you want to support this project:
patreon.com/FeluFitbyCooking
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Everything I cook with - UNITED STATES:
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Everything I cook with - GERMANY:
amazon.de/shop/felu-fitbycooking
AMAZON LINKS:
Kitchen scale: amzn.to/3TP73v6
Meal prep container: amzn.to/3vZLQF4
Non stick pan: amzn.to/3NsQ5An
bowls: amzn.to/3gZgWYv
Air fryer: amzn.to/3NjHgsy
Big Blender: amzn.to/3TPxeSl
Small Blender: amzn.to/3zvIDyP
Y-Peeler: amzn.to/3DnaORA
Squeeze bottles: amzn.to/3sKGYkY
STOVETOP: amzn.to/3vWwssZ
Macros 1 serving: 547 calories, 58C, 18F, 44P
Ingredients 5 servings:
900g skinless boneless chicken thighs
1000g potatoes
150g onions
300g mushrooms
300g red bell peppers
400g chicken or vegetable stock
800g canned and crushed tomatoes
20g oil
a bunch of fresh rosemary
salt, black pepper
6g garlic powder
6g paprika
Put the chicken into a bowl, add in 10g of oil, and season with a strong pinch of salt, 20 cranks black pepper, garlic powder, and paprika and mix.
Chop up all the vegetables and mushrooms. Clean potatoes under cold water in your sink and then cut them into bite-sized cubes, no need to peel them.
Heat up a big pot to medium-high and fry the chicken on both sides for 2 minutes. Then remove the chicken from the pot and add in the mushrooms with a splash of water, no oil yet. Let the mushrooms cook, stirring them occasionally for 5 minutes until they fully collapse and all the water is evaporated. Then add the vegetables with another pinch of salt and 10g of oil. Keep stirring every minute or so for another 6-8 minutes until vegetables are soft and onions are caramelized.
Then add potatoes, give it a stir, and add back the chicken with fresh rosemary, 800g canned and crushed tomatoes, and 400g stock. Give everything a stir, close the lid, and let it simmer on medium heat for 15 minutes. Then remove the lid and let it simmer uncovered for another 15-20 minutes until potatoes are cooked through.
Remove the pot from the heat and distribute the food into 5 meal prep containers. Store in the fridge for 3-5 days or in the freezer for up to 3 months.
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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 :)
My cookbook: payhip.com/b/7ubMY
My Patreon if you want to support this project:
patreon.com/FeluFitbyCooking
Connect on IG:
instagram.com/felufit
Everything I cook with - UNITED STATES:
amazon.com/shop/felu-fitbycooking
Everything I cook with - GERMANY:
amazon.de/shop/felu-fitbycooking
AMAZON LINKS:
Kitchen scale: amzn.to/3TP73v6
Meal prep container: amzn.to/3vZLQF4
Non stick pan: amzn.to/3NsQ5An
bowls: amzn.to/3gZgWYv
Air fryer: amzn.to/3NjHgsy
Big Blender: amzn.to/3TPxeSl
Small Blender: amzn.to/3zvIDyP
Y-Peeler: amzn.to/3DnaORA
Squeeze bottles: amzn.to/3sKGYkY
STOVETOP: amzn.to/3vWwssZ
Macros 1 serving: 547 calories, 58C, 18F, 44P
Ingredients 5 servings:
900g skinless boneless chicken thighs
1000g potatoes
150g onions
300g mushrooms
300g red bell peppers
400g chicken or vegetable stock
800g canned and crushed tomatoes
20g oil
a bunch of fresh rosemary
salt, black pepper
6g garlic powder
6g paprika
Put the chicken into a bowl, add in 10g of oil, and season with a strong pinch of salt, 20 cranks black pepper, garlic powder, and paprika and mix.
Chop up all the vegetables and mushrooms. Clean potatoes under cold water in your sink and then cut them into bite-sized cubes, no need to peel them.
Heat up a big pot to medium-high and fry the chicken on both sides for 2 minutes. Then remove the chicken from the pot and add in the mushrooms with a splash of water, no oil yet. Let the mushrooms cook, stirring them occasionally for 5 minutes until they fully collapse and all the water is evaporated. Then add the vegetables with another pinch of salt and 10g of oil. Keep stirring every minute or so for another 6-8 minutes until vegetables are soft and onions are caramelized.
Then add potatoes, give it a stir, and add back the chicken with fresh rosemary, 800g canned and crushed tomatoes, and 400g stock. Give everything a stir, close the lid, and let it simmer on medium heat for 15 minutes. Then remove the lid and let it simmer uncovered for another 15-20 minutes until potatoes are cooked through.
Remove the pot from the heat and distribute the food into 5 meal prep containers. Store in the fridge for 3-5 days or in the freezer for up to 3 months.
--------------
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 :)
