How to Make Skillet Chicken with Potatoes & Carrots (English) [Episode 235]

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is often less expensive than butter.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

Slice the chicken breasts into pieces and sprinkle salt and pepper on both sides.

Heat a large skillet over medium heat and add about 3 tablespoons of vegetable oil and butter.

Fry the chicken pieces until browned on both sides, then remove from the pan.

In the same skillet, add diced onion and sauté until translucent, about 2-3 minutes.

Add diced bell pepper, minced garlic, and diced Cuban pepper to the onions and cook for another 2-3 minutes.

Pour in 1 cup of white wine and let it reduce to half.

Add 2 cups of diced tomatoes, 3-4 bay leaves, chopped cilantro, and oregano, mixing well.

Add the diced potatoes and carrots to the skillet, then return the chicken to the pan, ensuring it is submerged in the mixture.

Reduce the heat, cover the pan, and let it cook for 20-30 minutes until the carrots and potatoes are tender.

Check that the potatoes can be broken with a fork, indicating they are ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens