Chicken in Tomato Sauce with Rice and Roasted Potatoes

Ingredients:

• 1 large onion, chopped
• 2 ripe tomatoes, chopped
• 500g of diced chicken breast
• 1 cup of rice
• 2 medium potatoes, diced
• 2 tablespoons olive oil
• salt to taste
• black pepper to taste
• 2 cups of water
• chopped sauce for decoration

Kitchen Tools Needed:

• Blender
• Air Fryer
• Stove Top
• Pressure Cooker

Instructions:

• In a pressure cooker, heat 1 tablespoon of olive oil and sauté the chopped onion until transparent.
• Add the diced chicken breast to the pan and sauté until golden brown.
• Add the chopped tomatoes, salt and black pepper, stir well and cover the pan. Cook for 15 minutes after the pressure starts to beep.
• Meanwhile, in another pot, add 2 cups of water and bring to a boil. When it boils, add the rice and cook until the water is almost dry, about 15 minutes.
• After 15 minutes, turn off the heat and let the rice rest covered for 10 minutes.
• In a bowl, mix the cut potatoes with 1 tablespoon of olive oil, salt and pepper to taste. Place in the Air Fryer for around 25 minutes at 200°C, or until golden and crispy.
• Once the chicken is cooked, use the blender to turn the ingredients in the pan into a smooth sauce.
• Serve the chicken with the sauce over rice and the baked potatoes on the side. Garnish with chopped parsley.

Macros:

• Total Calories: 550kcal
• Carbs: 70g
• Proteins: 60g
• Fats: 20g