Green Chile Chicken & Potato Skillet
Oh this flavor combo is delicious! Chicken, potatoes, onion, green chiles, tomatoes, and tons of seasoning. This simple one pot meal is exactly how my family likes to eat on a weeknight!
- 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
- 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, I prefer fire-roasted when available
- 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: chopped green onions or cilantro for garnish
Add 1 1/2 tbsp oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Sprinkle with chili powder, salt, pepper, garlic powder, onion powder, cayenne pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.
Add 2 tbsp oil to the skillet. Once the oil is hot, add the diced potatoes and onion. Sauté on medium high heat, stirring occasionally until sides of potatoes have browned and onion is tender. This can take 5 to 10 minutes depending on your stove and the size of your potatoes.
Reduce heat to medium. Add chicken, tomatoes, green chiles, chicken stock, oregano, parsley, and salt to potatoes and onions. Stir. Cover and simmer for 5 minutes or until potatoes are tender.
Use whatever potatoes you have on hand - yellow, gold, russet, sweet, red-skinned... all are great options!
Calories: 284kcal, Carbohydrates: 9g, Protein: 26g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 1037mg, Potassium: 700mg, Fiber: 2g, Sugar: 4g, Vitamin A: 358IU, Vitamin C: 23mg, Calcium: 60mg, Iron: 2mg