This tasty chicken and potato dish is ideal for a cozy dinner! It’s filling, full of flavor, and simple to prepare. With crispy potatoes, juicy chicken, and a creamy sauce topped with melted cheese, it’s a crowd-pleaser for sure. Perfect for family meals or gatherings with friends, this recipe is sure to impress. Let’s dive in and make it!
PROCESS:
- First, wash and cube the potatoes, then toss them with some seasoning and fry or bake them until they’re golden and crispy.
- While the potatoes cook, season the diced chicken and sauté it with onions until it’s nicely browned and the onions are soft.
- Next, add garlic and tomato purée to the pan, along with chicken stock, and let it simmer until the sauce thickens a bit. Once everything is cooked, mix the potatoes in with the chicken and sauce so they soak up all that flavor.
- Finally, sprinkle cheese on top and pop it under the grill until it’s bubbly, then add a sprinkle of fresh parsley before serving. Enjoy!
Here’s what you are going to need to make it:
Potatoes: One of the main bases of the dish.
Garlic Granules: Boosts the savory flavor.
Salt and Pepper: Essential seasonings that enhance all the tastes.
Chicken: Another main base of the dish which also provides protein and makes the dish filling.
Chicken Seasoning: Adds extra flavor to the chicken.
Onion: Adds sweetness and depth when cooked.
Garlic Purée: Gives a strong garlic kick.
Tomato Purée & Sun-Dried Tomato Paste: Adds tanginess and richness to the sauce. You can skip tomato puree if you don’t have it on hand.
Chicken Stock: The liquid base for the sauce, adding flavor.
Single Cream: Makes the sauce creamy and smooth.
Italian Mixed Herbs: Adds a blend of herbal flavors.
Cheese (Cheddar & Mozzarella): Melts on top for a gooey, rich finish.
Fresh Parsley: Optional garnish for a fresh touch and color.
INGREDIENTS
- 600 grams potatoes, cubed
- 1 tbsp garlic granules
- 1/2 tsp Salt to taste
- 1/2 tsp Pepper
- 500g chicken (diced in cubes)
- 2 tbsp chicken seasoning
- 1 onion (diced)
- 4 tsp garlic paste, or 4 cloves garlic minced
- 1 tbsp tomato puree
- 2 tbsp sun dried tomato paste or sundried tomato pesto
- 300 ml chicken stock
- 120 ml single cream
- 2 tsp Italian mixed herbs
- 1 tsp basil
- 1/4 tsp black pepper
- 50 grams of cheddar and mozzarella
- 50 grams of mozzarella
- Fresh parsley to garnish (optional)
INSTRUCTIONS
Step 1: Get the potatoes ready
- Start by washing and cubing the potatoes into bite-sized pieces. Toss them in a bowl with garlic granules, a pinch of salt and pepper. Make sure they’re all nicely coated! Heat 2-3 tablespoons of oil in a large pan over medium-high heat. Fry the potatoes for 5 minutes on each side, or until they are soft and golden brown. Stir the potatoes occasionally to prevent burning.
- You can also use an air fryer or an oven. If you are using an air fryer preheat your air fryer to 220°C (or your oven if you’re using that). Spread the seasoned potatoes in the air fryer basket or on a baking tray. Cook them for about 20 minutes until they’re golden and tender, giving them a shake halfway through to ensure even cooking.
Step 2: Marinate and cook the chicken
- While the potatoes are cooking, let’s focus on the chicken. Season the diced chicken with salt, pepper, and your favorite chicken seasoning. Heat a splash of oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes until it starts to brown. Take it out of the pan and keep aside.
Step 3: Add in the flavor
- Then in the same pan, toss in the diced onion and cook for another minute until the onion is soft. Stir in the garlic purée (or minced garlic), along with the tomato purée and sun-dried tomato paste. Cook this for a couple of minutes. Pour in the chicken stock and single cream, then sprinkle in the Italian mixed herbs, basil and black pepper (optional). Let it simmer for a few minutes, stirring occasionally, until the sauce thickens up a bit.
Step 4: Simmer
- In the same pan mix the chicken and sauce with the crispy potatoes. Gently stir everything together so the potatoes soak up all that yummy flavor.
Step 6: Add in the Cheese
- When everything is coated in sauce, top it off with the grated cheddar and mozzarella! Cover the pan with a lid or if your pan is oven safe, pop it under the grill for a few minutes. Keep an eye on it until the cheese is bubbly and golden brown (if an oven is used). Once it’s done, sprinkle some fresh parsley on top for a nice touch.
Tips and Notes:
- Make when you add cream, your cream is at room temperature, or the sauce will end up splitting.
- If you want to use any premix spices for chicken, you can skip the other seasonings and just use premix with the basic spices like salt and paprika.
- For extra crispiness, use waxy potatoes like Yukon Gold or red potatoes.
- Feel free to customize the seasonings to your taste—add your favorite herbs or spices for a personal touch.
- If you’re short on time, you can use pre-cooked chicken or rotisserie chicken to speed things up.
- If the sauce is too thin, let it simmer a bit longer to thicken. If it’s too thick, add a splash more chicken stock or cream.
- Experiment with different cheeses like gouda or fontina for a unique flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Fresh herbs like basil or chives can be a lovely addition alongside parsley for extra flavor and color.
