John Yanga’s Mixed Veggie Platter with Chicken | Kitchen Vignettes | PBS Food

chicken breast

🥗Healthier: skinless chicken thigh

💰Cheaper: chicken drumsticks

Thighs are juicier and drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible and have a longer shelf life.

bell peppers

🥗Healthier: mixed bell peppers

💰Cheaper: frozen bell pepper mix

Frozen options reduce waste and are often cheaper.

Boil the chicken in water with onions, salt, and herbs to create chicken stock.

Chop the potatoes, eggplants, and summer squashes quickly.

Sauté the chopped vegetables with onions and olive oil, adding herbs.

Use the chicken stock to cook the vegetables.

After frying the vegetables, place them in a pan and put in the oven.

Once the chicken is boiled, place potatoes underneath it in the pan, then put the chicken on top.

Season with herbs and salt, then return to the oven.

Chop the greens and cook them in the saved chicken stock for a few minutes.

Cook rice using the chicken stock.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary