You’ll Need
For the Chicken
700g boneless chicken thigh fillets, cut into large pieces
1 tbsp lime juice
1 tsp dried oregano
1 tsp garlic powder
½ tsp sea salt
½ tsp black pepper
1 tbsp sunflower oil
For the Guisado
400g baby potatoes, quartered and parboiled for 6 minutes
1 small onion, sliced
1 green pepper, sliced
2 garlic cloves, finely grated
250g passata
150ml chicken stock
1 tbsp tomato puree
1 tsp Worcestershire sauce
50g green olives
To Finish
Chopped coriander
Lime wedges
Optional but Dangerous
White rice
Fried plantain
Hot pepper sauce
Method
Preheat your air fryer to 195°C.
Toss the chicken with lime juice, oregano, garlic powder, salt, black pepper and oil.
Air fry for 10 minutes, shaking halfway, until browned.
Place the potatoes, onion and green pepper in a deep heatproof dish and air fry for 7 minutes.
Stir in the garlic, passata, stock, tomato puree, Worcestershire sauce and olives.
Add the browned chicken and turn everything through the sauce.
Cover loosely and air fry at 185°C for 10 minutes.
Uncover, stir and cook for another 5-7 minutes until the potatoes are tender.
Check the chicken reaches 75°C and rest for 4 minutes.
Finish with coriander and lime wedges.