Loaded Chicken Potato Waffles
Loaded Chicken Potato Waffles
Ingredients
For the Potato Waffles
- 4 potatoes, medium, peeled
- 2 tablespoons butter, melted, plus more as needed for waffle maker
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spiced Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
For Serving
- 1/2 cup sour cream
- 2 tablespoons green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the potatoes: Peel the potatoes. Place them in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes well and let them cool slightly.
⏱️ 20 min
- 2
Cook the spiced chicken: While the potatoes are boiling, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, smoked paprika, cumin, chili powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant. Pour in the chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet with any remaining juices.
⏱️ 15 min
- 3
Make the potato waffles: Preheat your waffle maker according to the manufacturer's instructions, typically to a medium-high setting (around 375°F). Brush the waffle plates generously with melted butter. Place 2-3 of the boiled potatoes (depending on their size and your waffle maker) onto the center of the waffle maker. Close the lid firmly, pressing down to flatten the potatoes. Cook for 8-12 minutes, or until the potato waffle is golden brown and crispy. Carefully remove the potato waffle and repeat with the remaining potatoes, brushing with butter as needed for each batch.
⏱️ 15 min•🌡️ 375
- 4
Assemble the waffles: Gently mix 1 cup of the shredded cheddar cheese into the shredded chicken in the skillet over low heat until the cheese is melted and the chicken is heated through.
⏱️ 5 min
- 5
Serve: Place a crispy potato waffle on each plate. Top generously with the cheesy spiced chicken mixture. Sprinkle with the remaining 1/2 cup shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Chicken Potato Waffles
Ingredients
For the Potato Waffles
- 4 potatoes, medium, peeled
- 2 tablespoons butter, melted, plus more as needed for waffle maker
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spiced Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
For Serving
- 1/2 cup sour cream
- 2 tablespoons green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the potatoes: Peel the potatoes. Place them in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes well and let them cool slightly.
⏱️ 20 min - 2
Cook the spiced chicken: While the potatoes are boiling, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, smoked paprika, cumin, chili powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant. Pour in the chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet with any remaining juices.
⏱️ 15 min - 3
Make the potato waffles: Preheat your waffle maker according to the manufacturer's instructions, typically to a medium-high setting (around 375°F). Brush the waffle plates generously with melted butter. Place 2-3 of the boiled potatoes (depending on their size and your waffle maker) onto the center of the waffle maker. Close the lid firmly, pressing down to flatten the potatoes. Cook for 8-12 minutes, or until the potato waffle is golden brown and crispy. Carefully remove the potato waffle and repeat with the remaining potatoes, brushing with butter as needed for each batch.
⏱️ 15 min•🌡️ 375 - 4
Assemble the waffles: Gently mix 1 cup of the shredded cheddar cheese into the shredded chicken in the skillet over low heat until the cheese is melted and the chicken is heated through.
⏱️ 5 min - 5
Serve: Place a crispy potato waffle on each plate. Top generously with the cheesy spiced chicken mixture. Sprinkle with the remaining 1/2 cup shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro. Serve immediately.
⏱️ 5 min