Cold South American Chicken Potato Dish Recipes
CHICKEN AND POTATOES SKILLET
Easy one pan chicken and potatoes that takes less than 30 minutes to make. The chicken is so delicious and the tender potatoes complete this family friendly dinner.
Provided by Rasa Malaysia
Categories American Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.
- Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 - 15 minutes. Dish out and set aside.
- In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side for about 4-5 minutes. Turn over and pan fry the other side.
- Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.
Nutrition Facts : Calories 350 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 409 milligrams sodium, Sugar 1 grams sugar
COLD SOUTH AMERICAN CHICKEN & POTATO DISH
I love the flavor of this simple summer dish. Be careful with the cilantro it is an acquired taste. Wonderful do ahead in the AM and assemble it just before dinner. I like to do this dish with leftover roast beef too. It is hearty enough on it's own but I like to serve it with balsamic tomato slices, sweet onion slices, floral carved radishes and a bit of green salad.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
- Add chicken, keep covered and simmer for 15 minutes or a bit longer.
- The chicken should be cooked through and the potatoes tender.
- Remove from the heat, add cilantro and allow the chicken and potatoes to cool in the broth. (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro and lemons. Shred the chicken into thin strips.
- Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. Serve with leftover broth and your favorite salsa on the side.
Nutrition Facts : Calories 374.9, Fat 6.1, SaturatedFat 1.6, Cholesterol 171.8, Sodium 1176.8, Carbohydrate 44.3, Fiber 8.8, Sugar 6.1, Protein 39.6
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