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+ servings
5 from 1 vote
Chicken and Potatoes in pot
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Chicken and Potatoes: a meal that requires only a few minutes of hands-on time yet tastes so gourmet. The perfect dinner for weekdays or weekends. Enjoy!

Servings: 6 servings
Calories: 529 kcal
  • 4 chicken thighs (about 2 pounds)
  • ½ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon corn oil or other type of oil
  • 4 roma tomatoes
  • 1 cup chopped onion
  • 8 medium russet potatoes or 4 large ones - peeled and cut into 1 inch slices
  • 1 teaspoon garlic powder
  • 2 teaspoons bouillon powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  1. Rinse chicken and pat dry. Sprinkle on the salt, ground black pepper, garlic and ginger. Mix well to ensure the seasoning coats the chicken.

  2. Heat oil in a dutch oven and on high heat for 3 minutes. Place the chicken in the pot, skin side down then let it cook for 5 minutes. Turn to the other side and let it cook for 3 minutes. Remove chicken from pot.

  1. In the leftover fat in the pot, saute the onions until fragrant. About 3 minutes.

  2. Add the chopped tomatoes and cook until they shrink. About 10 minutes.  

  3. To the pot, add the potatoes, 4 cups of water, the salt, the garlic powder, the black pepper and the bouillon powder. Stir well to combine then add back the chicken to the pot.

  4. Cover and place in the oven to cook for about 30 minutes until the potatoes are tender when pierced with a fork.