Ever have one of those nights when there isn’t much in the house and you’re not feeling very creative? Well, if you have some chicken and a few potatoes, here’s a quick and easy dish that will leave your family wanting more. It takes about 20-30 minutes from prep to table and is incredibly delicious. This recipe yields 3-4 meals, and is quite filling.
“Chicken and Potatoes”
1-1.5 lb. thawed Boneless Chicken Breast, cut it into strips (or just buy it already cut into strips)
3-4 medium-sized Red Potatoes (red potatoes have a much better taste than idaho or russet), pre-washed (I don’t skin my potatoes but you can if you want)
Non-stick cooking spray
Extra Virgin Olive Oil
2 pats of Butter (cut each into 4 squares)
1 Tsp (teaspoon) Minced onion (or finely chopped fresh onion)
Sprinkle of Oregano
1-2 pinches of salt
1 pinch of ground black pepper
Sprinkle of Crushed Red Pepper
Large frying pan
Slated heat-resistant slated spoon or spatula
Yield: Feeds 3-4 people
Time to cook: 30 minutes
Part I – Preparation
- Spray the entire inside of a large frying pan with PAM or similar cooking spray, including the walls. *If you are using the higher amount of ingredients, use your largest frying pan.
- Drizzle olive oil into the center of the frying pan, creating a thin layer of about 4-6 inches in diameter. *Pour slowly because it will spread out. You can always add more later if you need to.
- Sprinkle Minced Onions onto the Olive Oil.
- Turn burner to MEDIUM (or 5/6 if your stove uses numbers) and let the Onions start to heat up.
Part II – Potatoes
- In the meantime, cut your Potatoes into bite-sized pieces, then toss into frying pan.
- Stir the Potatoes around in the Olive Oil with a wooden spoon so that they are in an even layer.
- Turn the heat up to MED-HIGH (or 7/8 if your stove uses numbers).
- Stir the potatoes and flatten into a single layer one more time, then use your wooden spoon to create an open space in the center of the pan.
- Cut your pats of butter into four pieces, each. Place each of the eight small pieces of butter onto the potatoes.
Part III – Chicken
- Using a fork, place your strips of Chicken Breast into the center of the frying pan.
- Lightly drizzle Lemon Juice (I use those squeeze lemons) over just the Chicken.
- Continue to stir and flatten the Potatoes into a single layer on the perimeter.
- When the bottom of the Chicken starts to brown a little, use the fork to flip each strip over.
- Once the other side of the Chicken starts to brown, use the fork to take each strip out one at a time, put it on a heat-resistant cutting board, and pull it apart with a knife and fork. You are basically shredding the Chicken into smaller pieces, each about the size of a dime.
- As you cut up each strip, toss it into the frying pan.
- Once all the Chicken is cut and in the frying pan, use a wooden spoon, (heat-resistant) plastic spatula or slated spoon to mix it all together, flipping it all over as you go along, then “flattening” everything into a single layer. (If you can’t do this with your spatula, lift your frying pan a few inches and lightly shake it so that all the pieces settle into a single layer. BE CAREFUL, oil is HOT.)
- Sprinkle 1-2 pinches of salt, a pinch of pepper, a shake of oregano, and a shake of crushed red pepper over everything.
- NOTE: You might want to switch to a plastic spatula or slated spoon, so that you can gently scrape the bottom of the pan as you stir.
- Continue to stir and flatten everything into a single layer so that it all cooks evenly. Things may want to stick, so make sure to gently scrape the bottom of the pan as you go (a heat-proof plastic spatula is best), so that you don’t have burnt pieces stuck to the center of the pan.
~~~~~Make sure that you are stirring it frequently, to avoid burning and to ensure even cooking.~~~~
Part IV – The Grand Finale
By this point, most of the Olive Oil should be gone, but if you need a little more to finish cooking it, drizzle a little around the perimeter of the pan, then scoop and mix as you have been doing.
- Keep flipping and flattening until everything is crispy. To test, use a new fork to take one Potato piece and one Chicken piece out. Blow on it before biting into them – it will be HOT!
- The Potatoes should take on a golden brown color, be crispy on the outside and mushy on the inside
- The Chicken should look crispy on the outside, but when you bite into it, it’s moist on the inside.
- It’s done when it’s a smidgen past what you THINK is done. It should smell really good, and there shouldn’t be much standing oil.
- TURN OFF YOUR BURNER.
- Use a slated spoon to scoop it out into bowls so that you can drain any excess oil that has remained.
Serve while warm and enjoy! This is great if you have “meat and potatoes” lovers in the house. For an added kick, toss in some sliced peppers, mushrooms, or broccoli. I hope that your family enjoys it, and if they are anything like my husband, they will be cheering “Encore! Encore!”
Let me know if you try this and if you like it. You can play around with the spices according to your personal tastes. The most important thing to remember in this recipe is to make everything crispy! Smaller pieces mean more surface area of that yummy texture. It’s something that does well the next day; just pop it into the microwave for a minute or two.Chicken and Potatoes – Comfort Food Recipe