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!
- 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
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Rinse chicken and pat dry. Sprinkle on the salt, ground black pepper, garlic and ginger. Mix well to ensure the seasoning coats the chicken.
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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.
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In the leftover fat in the pot, saute the onions until fragrant. About 3 minutes.
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Add the chopped tomatoes and cook until they shrink. About 10 minutes.
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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.
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Cover and place in the oven to cook for about 30 minutes until the potatoes are tender when pierced with a fork.