Spicy Potato and Chicken Skillet
Spicy Potato and Chicken Skillet
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, adjust to taste for spice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Skillet Vegetables and Garnish
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 bell pepper, any color, chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chicken broth
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken and potatoes: Cut the boneless, skinless chicken thighs into 1-inch pieces. Cut the potatoes (Yukon Gold or red) into 1/2-inch cubes.
⏱️ 10 min
- 2
Season the chicken and potatoes: In a large mixing bowl, combine the cut chicken and potatoes. Drizzle with 2 tablespoons of olive oil. Add the salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Toss thoroughly until the chicken and potatoes are evenly coated with the seasoning.
⏱️ 5 min
- 3
Cook the chicken and potatoes: Heat a large (12-inch) cast iron or other oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken and potatoes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook, stirring occasionally, for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are tender and nicely browned and crispy. Remove the cooked chicken and potatoes from the skillet and set them aside in the mixing bowl.
⏱️ 20 min
- 4
Sauté the vegetables: Add 1 tablespoon of olive oil to the same skillet (no need to clean it). Add the chopped yellow onion, bell pepper, and minced jalapeño (if using). Sauté for 5 to 7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
⏱️ 7 min
- 5
Combine and finish: Return the cooked chicken and potatoes to the skillet with the sautéed vegetables. Pour in the chicken broth. Stir everything well to combine, making sure to scrape up any browned bits from the bottom of the skillet, which will add extra flavor. Cook for another 2 to 3 minutes, allowing the flavors to meld and the broth to reduce slightly.
⏱️ 3 min
- 6
Garnish and serve: Remove the skillet from the heat. Garnish generously with fresh chopped cilantro. Serve the spicy potato and chicken skillet hot directly from the pan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Potato and Chicken Skillet
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, adjust to taste for spice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Skillet Vegetables and Garnish
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 bell pepper, any color, chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chicken broth
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken and potatoes: Cut the boneless, skinless chicken thighs into 1-inch pieces. Cut the potatoes (Yukon Gold or red) into 1/2-inch cubes.
⏱️ 10 min - 2
Season the chicken and potatoes: In a large mixing bowl, combine the cut chicken and potatoes. Drizzle with 2 tablespoons of olive oil. Add the salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Toss thoroughly until the chicken and potatoes are evenly coated with the seasoning.
⏱️ 5 min - 3
Cook the chicken and potatoes: Heat a large (12-inch) cast iron or other oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken and potatoes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook, stirring occasionally, for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are tender and nicely browned and crispy. Remove the cooked chicken and potatoes from the skillet and set them aside in the mixing bowl.
⏱️ 20 min - 4
Sauté the vegetables: Add 1 tablespoon of olive oil to the same skillet (no need to clean it). Add the chopped yellow onion, bell pepper, and minced jalapeño (if using). Sauté for 5 to 7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
⏱️ 7 min - 5
Combine and finish: Return the cooked chicken and potatoes to the skillet with the sautéed vegetables. Pour in the chicken broth. Stir everything well to combine, making sure to scrape up any browned bits from the bottom of the skillet, which will add extra flavor. Cook for another 2 to 3 minutes, allowing the flavors to meld and the broth to reduce slightly.
⏱️ 3 min - 6
Garnish and serve: Remove the skillet from the heat. Garnish generously with fresh chopped cilantro. Serve the spicy potato and chicken skillet hot directly from the pan.
⏱️ 1 min