A tasty chicken and potato dice cooked in a skillet, an incredibly easy recipe to make but really flavorful, perfect for a lovely family dinner. The preparation is simple and quick, sauté the potatoes separately, then add them to the meat pieces and cook together… just season with garlic and aromatic herbs to taste, and the dish will be ready. Try this recipe, you can make it not only with breast but also with other parts of the chicken (below you will find all the instructions and my tips).
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 321.10 (Kcal)
- Carbohydrates 23.83 (g) of which sugars 1.16 (g)
- Proteins 26.03 (g)
- Fat 13.92 (g) of which saturated 4.49 (g)of which unsaturated 8.56 (g)
- Fibers 2.90 (g)
- Sodium 170.03 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.3 lbs chicken (deboned thighs or other parts)
- 1.5 lbs potatoes
- 1 clove garlic
- herbs (rosemary, thyme, sage or others)
- rice flour (or semolina)
- extra virgin olive oil
- salt
- pepper
Tools
- 2 Pans
- Cutting board
- Potato peeler
Preparation
Wash the potatoes, peel them, and cut them into chunks.
Place them in a large pan, with a drizzle of extra virgin olive oil and a clove of garlic (1). Add salt, pepper, and herbs to taste (fresh or dried).
Sauté them for about ten minutes over medium heat, turning them frequently.
Clean the chicken by removing tendons and overly fatty parts. Cut it into pieces and coat them in rice flour.
Heat another pan, with a little oil. Add the meat (2), salt, pepper, and sauté over high heat.
Moisten the bottom with a little water and continue cooking for 8-10 minutes, or adjust according to the size of the pieces.
Add the sautéed potatoes to the chicken (3), mix well and let them flavor over medium flame for another 5-6 minutes. Optionally, you can scent with a little grated lemon zest.
Your diced chicken and potatoes in a skillet is ready to be served at the table… enjoy your meal!
Tips and notes
You can use thighs or legs, deboned and skinned, or the classic chicken breast. Adjust the cooking times based on the cut of meat chosen.
You can omit the rice flour, or replace it with semolina, all-purpose flour or breadcrumbs.
FAQs
Can I bake the chicken and potatoes?
Of course, in this case, I recommend taking a look at the recipe for Sandy Chicken Breast with Baked Potatoes.
