Spicy Chicken And Potatoes Recipes

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Korean Spicy Chicken and Potato (Tak Toritang) image

A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.

Provided by sarakyong

Categories     World Cuisine Recipes     Asian     Korean

Time 1h

Yield 4

Number Of Ingredients 9

2 ½ pounds chicken drumettes
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
¼ cup water
½ cup soy sauce
2 tablespoons white sugar
3 tablespoons gochujang (Korean hot pepper paste)


  • In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
  • Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g


Spicy Mexican Chicken With Potatoes image

This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.

Provided by English_Rose

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 skinless chicken breasts, diced
1 onion, diced
1 2/3 lbs potatoes, diced
1 red pepper, diced
2 teaspoons chipotle paste
14 ounces black beans, drained and rinsed
14 ounces chopped tomatoes
chopped cilantro
sour cream
flour tortilla


  • Preheat the oven to 400°F.
  • Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
  • Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
  • Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
  • Serve garnished with chopped cilantro and warm flour tortillas if required.

Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5


Spicy Chicken and Potatoes image

I came up with this recipe one night for my husband. I didn't want to have to run to the store for ingredients, and I already had all the things I needed in my fridge or pantry. It takes some time to cook, but it is SO easy to make.

Provided by cookin_jolley

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 large boneless skinless chicken breasts (cut in half)
5 -6 medium potatoes (cut in 1/2 thick slices, then halved)
1 large onion (chopped)
2 garlic cloves (pressed)
4 cups chicken stock
2 cups white wine (water can be used instead)
1 tablespoon olive oil
1/4 cup butter
1/8 teaspoon black pepper (for the chicken rub)
1 teaspoon onion powder
1 teaspoon garlic salt
1/4-1/2 teaspoon of cheyenne pepper
1/2 teaspoon black pepper


  • Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
  • Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
  • Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
  • Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
  • After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
  • Serve by itself or with a green salad.

Nutrition Facts : Calories 606.4, Fat 18.8, SaturatedFat 8.8, Cholesterol 71.9, Sodium 487, Carbohydrate 63, Fiber 6.5, Sugar 8.8, Protein 25.8


Spicy Chicken and Potato Skillet image

Spice things up for supper tonight with our Spicy Chicken and Potato Skillet, which includes corn, Colby & Monterey Jack cheeses, salsa and sour cream.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
3 cups ORE-IDA Potatoes O'Brien, thawed
1 cup frozen corn, thawed
1 jalapeño pepper, seeded, finely chopped
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup sour cream


  • Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add potatoes, corn and peppers to skillet; cook and stir 5 min. or until peppers are softened and mixture is heated through.
  • Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted. Top with salsa and sour cream.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g


Spicy Chicken Gnocchi image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 31

2 pounds russet potatoes, skins pricked with a fork
5 ounces Parmigiano-Reggiano, grated
1 1/2 teaspoons kosher salt, plus more for the boiling water
3/4 teaspoon ground white pepper
3 egg yolks
2 1/2 cups all-purpose flour
4 ounces butter
1 ounce minced garlic
32 ounces heavy cream
1 tablespoon kosher salt
1/8 teaspoon coarsely ground black pepper
1/4 cup Italian parsley
1 teaspoon sun-dried tomatoes
Zest from 1/2 lemon
1/2 teaspoon minced garlic
4 ounces clarified butter
Four 6-ounce chicken breasts
3 tablespoons Blackening Seasoning, recipe follows
4 ounces Gorgonzola cheese
2 green onions, sliced thin on a bias
2 tablespoons grated Parmigiano-Reggiano
3 tablespoons paprika
2 tablespoons sugar
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon table salt
1 teaspoon finely ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme


  • For the gnocchi dough: Preheat the oven to 350 degrees F.
  • Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
  • Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
  • For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
  • Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
  • To finish: Preheat the oven to 400 degrees F.
  • In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
  • Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
  • Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.


Chicken Curry with Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1 cup heavy cream
Juice of 1 lime
1 tablespoon cardamom
1 tablespoon cumin
1 tablespoon turmeric
2 teaspoons black pepper
1 teaspoon kosher salt
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch cubes
1 tablespoon grapeseed oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, peeled and minced
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 pound baby Yukon Gold potatoes, cut into 1-inch dice
One 28-ounce can diced tomatoes
1 cinnamon stick
1 tablespoon tomato paste
1 cup chicken stock
1 cup coconut milk
1/2 cup chopped fresh cilantro


  • For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
  • For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
  • Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.


Spanish Spicy Chicken and Potato Rellenos image

In Puerto Rico, potato fritters with picadillo, or minced hamburger meat as a filling, are sold everywhere, as a fast food item. This is my "healthier" version:

Provided by Food Network

Number Of Ingredients 13

2 lbs. peeled potatoes, cut in cubes
3 tablespoons butter
1 egg, beaten
1/2 c. flour
1/2 c. canola oil
3 chicken breasts, boiled in water till cooked; forked into small pieces
1/2 c. minced (onions, various colored bell peppers)
1/2 pepperoncillo (Italian pepper), minced
1/2 packet sazon (look in Hispanic section of grocery store)
1 teaspoon adobo (look in Hispanic section of grocery store)
2 drops habanero sauce
2 tablespoons tomato sauce
2 tablespoons olive oil


  • Boil potatoes in water, they should be on the firm side. Drain, mash with butter. Set aside while you make the chicken filling. Combine all filling ingredients, except oil and tomato sauce. Saute mixture in the oil, then add the tomato sauce. Cool.
  • Form potato mixture into 4-inch diameter balls. Poke a hole in the middle of each ball, fill with chicken mixture; reform balls.
  • Coat each ball with egg, then coat with flour. Fry in canola oil until golden brown.


Spicy Lemon Roasted Chicken with Crispy Potatoes image

Fresno peppers brighten up this fiery, aromatic sauce that coats juicy cuts of chicken. For a complete meal, serve with roasted potatoes and a crisp lettuce salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound Yukon Gold potatoes, cut into 1-inch pieces
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs and drumsticks (4 of each; about 2 1/2 pounds total)
3 Fresno chile peppers, seeded and roughly chopped
2 cloves garlic, chopped
Grated zest and juice of 1 lemon
1 tablespoon plus 2 teaspoons red wine vinegar
1 teaspoon paprika
Heaping 1/2 teaspoon honey
4 cups iceberg lettuce salad mix


  • Put a baking sheet on the top oven rack and preheat to 475 degrees F. Toss the potatoes with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until the potatoes start browning, about 10 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season with salt and pepper. Cook skin-side down until the skin is crisp and brown, about 6 minutes, then flip and brown lightly on the other side, about 3 minutes.
  • Make the sauce: Blend the chiles, garlic, lemon zest and juice, 1 tablespoon vinegar, the paprika, honey and 1 teaspoon salt in a blender to make a chunky puree. Gradually blend in 1/4 cup olive oil. Set aside half of the sauce for serving.
  • Move the potatoes to one side of the baking sheet and add the chicken skin-side up to the other side. Brush all over with the remaining chile sauce. Roast until the chicken is cooked through and the potatoes are browned and crisp, 13 to 15 minutes. Divide the chicken, potatoes and pan juices among plates.
  • Toss the lettuce mix with the remaining 1 tablespoon olive oil and 2 teaspoons vinegar; season with salt and pepper. Add the salad to the plates. Serve with the reserved chile sauce.

Nutrition Facts : Calories 600, Fat 38 grams, SaturatedFat 7 grams, Cholesterol 184 milligrams, Sodium 792 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 38 grams, Sugar 5 grams


Baked potato w/ spicy chicken image


Provided by mustardcomms

Time 10m

Yield Serves 1

Number Of Ingredients 8

1 Bannisters Farm Ready Baked Potato
1 spray of oil
Half a leek, finely sliced
2 cm piece of root ginger, grated (or 1 cube of frozen ginger)
Half tbsp medium curry paste
50g frozen peas
1 skinless chicken breast, diced
soy sauce to serve


  • Heat a wok and spray with oil. Add the chicken pieces and allow to cook through (about 10 minutes). Remove from the wok and set aside on a plate. Stir-fry the leek and ginger until softened. Stir in the curry paste and cook for a further 2 minutes. Stir in the peas and chicken. Reduce the heat, cover and cook for 3 minutes.
  • Add the mixture to the potato and serve with a splash of soy sauce.


Spicy Idaho Potato and Chicken Croquettes image

Russell C Skall, Corporate Chef at Fleming's Prime Steakhouse & Wine Bar, in Tampa, Fl makes these and I found this recipe to be wonderful! It is from the Idaho Potato site. The reason I found these so intriguing is that they contain yucca! Haven't allowed for cooling times.

Provided by Manami

Categories     Chicken Breast

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 41

10 ounces yucca root (peeled, all red skin removed, cut into 3-inch pieces) or 10 ounces frozen yucca root
5 teaspoons kosher salt, divided
10 ounces idaho potatoes, peeled, cut into large pieces
1/2 teaspoon paprika
1/2 teaspoon finely ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
3/4 cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons salted butter
3 tablespoons shredded smoked cheddar cheese
2 eggs
3/4 cup fine breadcrumbs
vegetable shortening, as needed for deep-frying
4 sprigs fresh rosemary, for garnish
1 tablespoon clarified butter (or canola oil)
1/4 cup minced yellow onion
2 teaspoons minced jalapeno peppers
1/4 teaspoon minced garlic
1 pinch ground cumin
1 pinch dried thyme
1 pinch dried oregano
1 pinch chili powder
1/8 teaspoon kosher salt
2 ounces chicken breasts, minced (boneless & skinless)
1 pinch sugar
1 teaspoon white vinegar
2 teaspoons tomato paste
1 red bell pepper
1 tablespoon chopped shallot
1 tablespoon chopped garlic
1 bay leaf
2 teaspoons salad oil
1/4 cup white wine
2 tablespoons fresh lime juice (not the bottled kind)
1/3 cup heavy cream
4 ounces salted butter, cut into 1-inch pieces (chilled)
1 pinch white pepper


  • Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
  • Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
  • Drain well; cool.
  • Remove center vein and any uncooked yucca.
  • In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
  • Boil until tender; drain well; reserve.
  • In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
  • In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
  • Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
  • Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
  • Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
  • Add tomato paste; cook 1 minute to incorporate.
  • Transfer to small bowl; cool.
  • ROASTED RED PEPPER SAUCE: (Make this first).
  • Over an open flame, char red pepper until blackened.
  • Place in bowl; cover with plastic wrap.
  • When cool, remove skin and seeds; puree in food processor; reserve.
  • In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
  • Add 1/2 of red pepper puree; cook 2-3 minutes,.
  • Add wine and lime juice; cook until reduced by half, 2 minutes.
  • Add cream, reduce to half, 1-2 minutes longer.
  • Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
  • Strain sauce into container.
  • Add white pepper and remaining red-pepper puree.
  • Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
  • Blend to dough consistency, about 1 minute.
  • Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
  • Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
  • Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
  • Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
  • In small bowl, beat eggs with 1 tablespoon water.
  • Place breadcrumbs in another bowl.
  • Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
  • Place on paper-lined sheet pan.
  • In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
  • Fry croquettes until golden brown, about 3 minutes.
  • Drain well on paper towels; season lightly with salt and pepper.
  • Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
  • Enjoy!

Nutrition Facts : Calories 842.2, Fat 48.9, SaturatedFat 27.6, Cholesterol 231.3, Sodium 2726.3, Carbohydrate 83.3, Fiber 6.4, Sugar 6.1, Protein 17.2


Sweet and Spicy Chicken With Potatoes and Cherry Peppers image

From womansday.com. When it comes to cooking with wine, there's one rule to follow: Only cook with something you'd drink. And there's no need to break the bank for this recipe-you can opt for an inexpensive white wine to simmer the sautéed new potatoes and chicken breasts in.

Provided by Chef Lulu13

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 lb new potato, quartered
kosher salt
black pepper
4 garlic cloves, smashed
4 boneless skinless chicken breasts
1/2 cup dry white wine
1/3 cup small sweet red cherry peppers, quartered (such as Peppadew)
2 tablespoons fresh oregano, chopped


  • Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the potatoes and 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and cook for 1 minute.
  • Meanwhile, heat the remaining Tbsp oil in a second skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
  • Transfer the chicken to the other skillet, nestling it among the potatoes. Add the wine and cherry peppers and simmer, covered, until the chicken is cooked through and the potatoes are tender, 4 to 6 minutes. Stir in the oregano.

Nutrition Facts : Calories 341.3, Fat 13.3, SaturatedFat 2.1, Cholesterol 75.5, Sodium 146, Carbohydrate 21.9, Fiber 2.8, Sugar 1.2, Protein 27.6


Easy Spiced Chicken with Potatoes and Peas image

Capture the flavors of Morocco in this simple, delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 10

1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
Coarse salt and ground pepper
1 bag (10 ounces) frozen peas
2 teaspoons extra-virgin olive oil
4 boneless, skin-on chicken thighs (about 1 pound total)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving


  • Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
  • Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
  • Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g


Spicy Chicken and Sweet Potato Stew image

With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.

Provided by RCKim

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 50m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 ½ tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
½ cup chopped fresh cilantro


  • Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
  • Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g


Spicy Chicken Legs With Tomatoes & Potatoes image

This recipe is a great use of chicken legs for an unbelievable dinner flavor that will impress your friends. A friend cooked it for me once but I modified it to give it a bit of extra flavor. Also my wife hates onions so the onions were replaced with onion powder. She loved it.

Provided by bc1429

Categories     Chicken Thigh & Leg

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 12

10 large chicken legs
4 large idaho potatoes, 1 inch wedges
28 ounces Italian plum tomatoes, canned,drained & chopped
15 ounces diced tomatoes with green chilies
2 tablespoons italian parsley flakes
2 teaspoons salt
2 teaspoons fresh ground black pepper
8 teaspoons extra virgin olive oil
2 tablespoons onion powder
2 tablespoons fresh oregano or 2 tablespoons dried oregano
6 ounces parmesan cheese (optional)
1 loaf garlic French bread (optional)


  • Using center oven rack, preheat oven to 360^F.
  • Rinse chicken legs, dry, and remove skin.
  • Spray bottom of two 9x13x2-inch baking pan with non-stick spray.
  • Distribute chicken legs into single layers across two pans.
  • Put cubed potatoes in a bowl and add 4 table spoons olive oils and sprinkle with ½ salt/pepper/onion powder, mix well.
  • Drain, chop, and mix tomatoes in a bowl then place into bowl with potatoes then mix well.
  • Place final mixture all around chicken legs.
  • Sprinkle oregano on top and season with remaining salt/pepper/onion powder, and drizzle with olive oil.
  • Cover pans with aluminum foil and bake for 30 minutes.
  • Remove aluminum foil and carefully drain juices into measuring cup and baste with pan juices.
  • Continue cooking until chicken legs are done and potatoes are cooked well, about another 45 minutes.
  • Remove from oven and serve chicken legs with spooned tomatoes, potatoes, and pour juices over top for added flavor.
  • Garnish serving with parmesan if desired (optional).
  • Server with garlic flavored French bread (optional).
  • Serving Size: Dinner Party of 8 (1/2 Recipe for a family of 4).


Spicy Cheddar Chicken & Potatoes image

Chicken breasts turn out tender and flavorful in this easy weeknight dish made with bacon, shredded cheddar and frozen diced potatoes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 slices OSCAR MAYER Bacon
4 small boneless skinless chicken breasts (1 lb.)
1 tsp. chili powder
1/2 tsp. garlic powder
4 cups ORE-IDA Potatoes O'Brien, thawed
1 cup KRAFT Shredded Sharp Cheddar Cheese


  • Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
  • Add chicken to skillet. Mix seasonings until blended; sprinkle over chicken. Cook 6 to 7 min. on each side or until chicken is done (165ºF). Remove from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.
  • Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 1 g, Protein 35 g


Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes


  • In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
  • Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
  • Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
  • Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.


Buffalo Chicken and Roasted Potato Casserole image

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Provided by mammak

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions


  • Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
  • Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
  • Reduce oven heat to 400 degrees F (205 degrees C).
  • Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
  • Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g

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Top Asked Questions

How to cook chicken and potatoes in the oven?
Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Step 6 Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
What's the best way to make fried chicken and potatoes?
rick roper Rating: 4 stars 03/15/2014 I cooked potatoes first and then fried them to brown.. mixed wet ingredients and added cold cut up chicken to heat.... then poured over potatoes in greased casserol dish, added can of drained corn as well..... Much easier and less messy...... Sakura
How to cook chicken and potatoes in a crock pot?
Directions In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
What do you put on your roasted potatoes and chicken?
It tasted great with Frank's RedHot and cooking the chicken before putting it on the roasted potatoes. I just pan fried the chicken marinated in RedHot with a little olive oil and added it on top of the potatoes with the cheese, bacon, and green onions. Delicious! Will make this again. Kat Leedom Rating: 5 stars 02/11/2013

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