CALICO CHICKEN AND POTATOES SKILLET
Thanks to rotisserie chicken and refrigerated cooked potatoes, a 30-minute meal is manageable!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels.
- Stir bell pepper, potatoes and seasoned salt into drippings. Cover; cook over medium heat 14 to 16 minutes, stirring occasionally, until potatoes are golden brown.
- Stir in chicken. Cover; cook 2 to 3 minutes or until hot. Top with cheese, bacon and onions. Cover; cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 390, Carbohydrate 27 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 2 g, TransFat 0 g
LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
SKILLET CHICKEN WITH POTATOES AND TOMATOES
A quick and yummy one-skillet chicken dish. Serve with steamed broccoli.
Provided by Dlbell
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
- Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 14.1 g, Cholesterol 69.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 402.5 mg, Sugar 2.2 g
CALICO SKILLET POTATOES ALA SILVER DOLLAR CITY
Make and share this Calico Skillet Potatoes Ala Silver Dollar City recipe from Food.com.
Provided by aspie_pride
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender.
- Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
- Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.
CALICO CHICKEN CHOWDER (CROCK POT)
Make and share this Calico Chicken Chowder (Crock Pot) recipe from Food.com.
Provided by Shirl J 831
Categories Chowders
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray a slow cooker container with butter-flavored cooking spray.
- In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper.
- Stir in onion, corn, and potatoes. Add chicken. Mix well to combine.
- Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
- Just before serving, stir in peas.
- NOTES : 5 WW points per serving.
Nutrition Facts : Calories 300, Fat 7.3, SaturatedFat 2.1, Cholesterol 45.8, Sodium 494.4, Carbohydrate 36.1, Fiber 3.8, Sugar 9.9, Protein 24
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