Just Chicken & Potatoes | Try this for dinner | very easy

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner; drumsticks are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine is often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories; seasoned water is economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potato cubes

Sweet potatoes add nutrients; frozen cubes save prep time.

Cut chicken wings into drumette, winget, and wing tip parts.

Pat chicken wings dry with a paper towel.

Marinate chicken wings with salt, seasoning powder, black pepper, onion powder, paprika powder, ginger powder, garlic powder, chili pepper, and thyme. Set aside for at least one hour.

Use a crinkle cutter to cut carrots into smaller sizes; set aside.

Cut green bell pepper, red bell pepper, and onions into medium-sized chunks; set aside.

Chop fresh garlic and Scotch bonnet pepper; set aside.

Peel and cut Irish potatoes into smaller sizes if large; leave small potatoes whole.

In a pan, heat vegetable oil and stir-fry marinated chicken wings for about 15 minutes, flipping occasionally.

Add potatoes and enough water to cover the chicken and potatoes; season with salt and stir.

In another pan, heat vegetable oil and optional butter, then add minced garlic and Scotch bonnet pepper.

Add onions, carrots, green bell pepper, and red bell pepper to the pan and lightly season with seasoning powder and salt; stir-fry for 3-5 minutes.

Add stir-fried veggies to the pot with chicken and potatoes after 30 minutes of cooking.

Mix 1 tablespoon of corn flour with 1/4 cup of water until dissolved, then pour into the pot to thicken the sauce.

Allow the sauce to simmer on low for about 5-8 minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary