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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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
