Spiced Chicken Potato Bowls

6 mins
Serves 5
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Directions

  1. 1Wash and dice 1 kg of all-rounder potatoes into large pieces.
  2. 2Wash and dice 1 kg of all-rounder potatoes into large pieces.
  3. 3Wash and dice 1 kg of all-rounder potatoes into large pieces.
  4. 4Place the potatoes in a bowl and add 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon each of onion and garlic powder, salt and 50 cracks of cracked black pepper.
  5. 5Place the potatoes in a bowl and add 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon each of onion and garlic powder, salt and 50 cracks of cracked black pepper.
  6. 6Place the potatoes in a bowl and add 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon each of onion and garlic powder, salt and 50 cracks of cracked black pepper.
  7. 7Add 1 tablespoon of olive oil and mix until everything is completely coated.
  8. 8Add 1 tablespoon of olive oil and mix until everything is completely coated.
  9. 9Add 1 tablespoon of olive oil and mix until everything is completely coated.
  10. 10Tip the potatoes onto a baking tray lined with parchment paper, spread them out, and bake or air fry at 200°C (390°F) for 25–30 minutes until soft and golden.
  11. 11Tip the potatoes onto a baking tray lined with parchment paper, spread them out, and bake or air fry at 200°C (390°F) for 25–30 minutes until soft and golden.
  12. 12Tip the potatoes onto a baking tray lined with parchment paper, spread them out, and bake or air fry at 200°C (390°F) for 25–30 minutes until soft and golden.
  13. 13Dice 3 Roma tomatoes into small pieces.
  14. 14Dice 3 Roma tomatoes into small pieces.
  15. 15Dice 3 Roma tomatoes into small pieces.
  16. 16Dice 1 red onion into small to medium-sized pieces.
  17. 17Dice 1 red onion into small to medium-sized pieces.
  18. 18Dice 1 red onion into small to medium-sized pieces.
  19. 19Dice 1 jalapeño into small to medium-sized pieces.
  20. 20Dice 1 jalapeño into small to medium-sized pieces.
  21. 21Dice 1 jalapeño into small to medium-sized pieces.
  22. 22Roughly chop 10 grams of coriander into small to medium-sized pieces.
  23. 23Roughly chop 10 grams of coriander into small to medium-sized pieces.
  24. 24Roughly chop 10 grams of coriander into small to medium-sized pieces.
  25. 25Juice 1 lime and add to the diced tomatoes, onion, jalapeño, and coriander.
  26. 26Juice 1 lime and add to the diced tomatoes, onion, jalapeño, and coriander.
  27. 27Juice 1 lime and add to the diced tomatoes, onion, jalapeño, and coriander.
  28. 28Add salt and cracked black pepper to taste and mix everything together.
  29. 29Add salt and cracked black pepper to taste and mix everything together.
  30. 30Add salt and cracked black pepper to taste and mix everything together.
  31. 31Trim excess fat and tissue from 1 kg of boneless, skinless chicken breasts, slice into thin strips lengthwise, rotate, and then dice into small to medium pieces.
  32. 32Trim excess fat and tissue from 1 kg of boneless, skinless chicken breasts, slice into thin strips lengthwise, rotate, and then dice into small to medium pieces.
  33. 33Trim excess fat and tissue from 1 kg of boneless, skinless chicken breasts, slice into thin strips lengthwise, rotate, and then dice into small to medium pieces.
  34. 34Add 2 teaspoons of smoked paprika, 2.5 teaspoons of garlic powder, 1 teaspoon of ground cumin, a pinch of chili flakes, 0.5 teaspoon each of dried oregano and dried parsley, salt, and 20 cracks of cracked black pepper to the chicken.
  35. 35Add 2 teaspoons of smoked paprika, 2.5 teaspoons of garlic powder, 1 teaspoon of ground cumin, a pinch of chili flakes, 0.5 teaspoon each of dried oregano and dried parsley, salt, and 20 cracks of cracked black pepper to the chicken.
  36. 36Add 2 teaspoons of smoked paprika, 2.5 teaspoons of garlic powder, 1 teaspoon of ground cumin, a pinch of chili flakes, 0.5 teaspoon each of dried oregano and dried parsley, salt, and 20 cracks of cracked black pepper to the chicken.
  37. 37Add 1 tablespoon of olive oil and mix with clean hands until the chicken changes color.
  38. 38Add 1 tablespoon of olive oil and mix with clean hands until the chicken changes color.
  39. 39Add 1 tablespoon of olive oil and mix with clean hands until the chicken changes color.
  40. 40Place a large high-rimmed pan over medium-high heat and add a touch of spray oil or 2 teaspoons of olive oil.
  41. 41Place a large high-rimmed pan over medium-high heat and add a touch of spray oil or 2 teaspoons of olive oil.
  42. 42Place a large high-rimmed pan over medium-high heat and add a touch of spray oil or 2 teaspoons of olive oil.
  43. 43Add half of the chicken to the pan and cook for about a minute to build a golden crust.
  44. 44Add half of the chicken to the pan and cook for about a minute to build a golden crust.
  45. 45Add half of the chicken to the pan and cook for about a minute to build a golden crust.
  46. 46Cook the chicken for 5–7 minutes until cooked through, then remove and set aside.
  47. 47Cook the chicken for 5–7 minutes until cooked through, then remove and set aside.
  48. 48Cook the chicken for 5–7 minutes until cooked through, then remove and set aside.
  49. 49Repeat the process with the remaining chicken.
  50. 50Repeat the process with the remaining chicken.
  51. 51Repeat the process with the remaining chicken.
  52. 52Add the chicken back to the pan along with any resting juices, 125 milliliters of Frank’s hot sauce or any sauce of your choice, and 1 tablespoon of unsalted butter.
  53. 53Add the chicken back to the pan along with any resting juices, 125 milliliters of Frank’s hot sauce or any sauce of your choice, and 1 tablespoon of unsalted butter.
  54. 54Add the chicken back to the pan along with any resting juices, 125 milliliters of Frank’s hot sauce or any sauce of your choice, and 1 tablespoon of unsalted butter.
  55. 55Mix and cook for 1 minute until a nice glaze is achieved.
  56. 56Mix and cook for 1 minute until a nice glaze is achieved.
  57. 57Mix and cook for 1 minute until a nice glaze is achieved.
  58. 58Add 1/5 of the potatoes to one side of the containers, 1/5 of the chicken to the middle, and any remaining pan juices.
  59. 59Add 1/5 of the potatoes to one side of the containers, 1/5 of the chicken to the middle, and any remaining pan juices.
  60. 60Add 1/5 of the potatoes to one side of the containers, 1/5 of the chicken to the middle, and any remaining pan juices.
  61. 61Add 1/5 of the pico de gallo next to the chicken.
  62. 62Add 1/5 of the pico de gallo next to the chicken.
  63. 63Add 1/5 of the pico de gallo next to the chicken.
  64. 64Finish with a tangy sauce.
  65. 65Finish with a tangy sauce.
  66. 66Finish with a tangy sauce.
  67. 67Let the bowls cool for 15–20 minutes, then add lids and store.
  68. 68Let the bowls cool for 15–20 minutes, then add lids and store.
  69. 69Let the bowls cool for 15–20 minutes, then add lids and store.

Ingredients

  • 1 kg all-rounder potato
  • 1 kg all-rounder potato
  • 1 kg all-rounder potato
  • 2 teaspoons smoked paprika
  • 2 teaspoons smoked paprika
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 6 salt
  • 6 salt
  • 6 salt
  • 50 cracks cracked black pepper
  • 50 cracks cracked black pepper
  • 50 cracks cracked black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 3 Roma tomatoes
  • 3 Roma tomatoes
  • 3 Roma tomatoes
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 10 grams coriander
  • 10 grams coriander
  • 10 grams coriander
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 kg boneless and skinless chicken breast
  • 1 kg boneless and skinless chicken breast
  • 1 kg boneless and skinless chicken breast
  • 2 teaspoons smoked paprika
  • 2 teaspoons smoked paprika
  • 2 teaspoons smoked paprika
  • 2.5 teaspoons garlic powder
  • 2.5 teaspoons garlic powder
  • 2.5 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 pinch chili flakes
  • 1 pinch chili flakes
  • 1 pinch chili flakes
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon dried parsley
  • 6 salt
  • 6 salt
  • 6 salt
  • 20 cracks cracked black pepper
  • 20 cracks cracked black pepper
  • 20 cracks cracked black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 120 grams natural Greek yogurt
  • 120 grams natural Greek yogurt
  • 120 grams natural Greek yogurt
  • 80 milliliters Frank's hot sauce
  • 80 milliliters Frank's hot sauce
  • 80 milliliters Frank's hot sauce
  • 14 grams unsalted butter
  • 14 grams unsalted butter
  • 14 grams unsalted butter

Equipment

knifebowlbaking trayparchment paperoven or air fryerhigh rimmed panstove topwhisksqueeze bottle
Spiced Chicken Potato Bowls | Clip Recipe