Chicken & Potato Waffle Stacks
Directions
- 1Boil the whole potatoes until soft, then set them aside to cool.
- 2Peel the cooled potatoes.
- 3Add the chicken pieces to a bowl and season with olive oil, smoked paprika, dried garlic, dried onion, and salt.
- 4Mix well until the chicken is fully coated.
- 5Heat a pan and cook the chicken until golden and fully cooked through.
- 6Preheat the waffle maker and melt a small piece of butter in each section.
- 7Place one peeled boiled potato in each waffle mold.
- 8Close the lid and cook until the potatoes become crispy and golden with a waffle pattern.
- 9Add the cooked chicken back into the pan and sprinkle grated cheese on top.
- 10Cover with a lid and let the cheese melt completely.
- 11Place the crispy potato waffles on a plate.
- 12Add the cheesy chicken mixture on top of each waffle.
- 13Serve warm.
Ingredients
- 700 g chicken breast cut into small pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried garlic
- 1 tsp dried onion
- Salt to taste
- 6 medium potatoes
- 2 tbsp butter
- Salt to taste
- 150 g grated cheese mozzarella or cheddar
Equipment
potbowlpanwaffle maker
Tips
- Use boneless, skinless chicken breast cut into small pieces for quick cooking and tenderness.
- Mozzarella is ideal for a stretchy melt, but cheddar or a cheese blend also works great; use freshly grated cheese for the best texture.
- Butter adds flavor and helps potatoes get a golden, crispy crust in the waffle maker.
- A little olive oil helps spices stick to the chicken and keeps it juicy.
- Smoked paprika gives a warm color and deeper, smoky flavor.
- Dried garlic adds aroma and enhances the taste of both chicken and potatoes.
- Dried onion gives a subtle sweetness and balances the seasoning mix.
- Use medium potatoes that hold their shape after boiling for best waffle results.
- Chicken thighs can be used as an alternative, but may require a slightly longer cooking time.
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