Ingredients
Chicken
- 1 1/2 tbsp olive or avocado oil
- 1 lb chicken breasts, cut into 1-inch pieces
- 3/4 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
Potatoes & Vegetables
- 2 tbsp olive or avocado oil
- 1 1/2 lbs potatoes, diced into 1-inch pieces
- 1/2 white or yellow onion, diced into 1-inch pieces
- 14 1/2 oz canned diced tomatoes (preferably fire-roasted)
- 4 1/2 oz canned green chiles
- 1/2 cup chicken stock
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp salt
Optional Garnish
- Chopped green onions or cilantro
Instructions
- Sear the Chicken: Add 1 1/2 tablespoons of oil to a large skillet and heat over medium-high heat. Once hot, add the chicken pieces and season with chili powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally, until the chicken is browned on the outside. Remove the chicken from the skillet and set aside.
- Cook Potatoes and Onions: Add 2 tablespoons of oil to the same skillet and heat until hot. Add diced potatoes and onions, sautéing on medium-high heat while stirring occasionally. Continue until the potatoes are browned on the sides and the onions and potatoes are tender, about 5 to 10 minutes depending on your stove and potato size.
- Combine and Simmer: Lower the heat to medium, then add the cooked chicken back to the skillet along with the canned diced tomatoes, green chiles, chicken stock, dried oregano, dried parsley, and salt. Stir well to combine, cover the skillet, and simmer for 5 minutes or until the potatoes are fully cooked and the dish is heated through.
- Garnish and Serve: Remove from heat. Optionally, sprinkle chopped green onions or cilantro on top for a fresh burst of flavor before serving.
Notes
- You can use any type of potatoes you have on hand such as yellow, gold, russet, sweet, or red-skinned potatoes. All work well!
- If you like more heat, add extra cayenne pepper or chopped jalapeños.
- For a dairy-free, paleo-friendly meal, this recipe fits perfectly as-is.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Southwestern
- Diet: Low Fat
