First, where has this month gone? I pushed myself and planned and worked and now it is December 19th! It is two days before my long-awaited baking marathon begins and a matter of hours before my little brother’s birthday. I have even started thinking about the New Year and my goals and aspirations for what I will bring to the next 365 days. More on that later. For now, I have a good, simple dish to share.
I have had this dish on my dinner ‘repeat’ playlist for weeks now. I made it once and Mark keeps asking for this recipe again, and again, and again! I found the original recipe for this dish on the Weight Watchers website. I modified it by adding olive oil, smoked paprika and good parmesan. The base of this recipe includes the culinary world’s classic ‘Trinity’ of onion, celery and bell pepper. Then you add chicken and potatoes plus seasonings and some lemon juice and chicken broth. It would be complete with a sunny side egg on top, although I haven’t gone that far yet. This is a good breakfast, lunch or dinner recipe. I usually make it for dinner then have the leftovers for breakfast.
1.5 pounds (~7-8) small Yukon gold potatoes, peeled
3-4 T extra virgin olive oil
1/2 onion, finely diced
1 small red bell pepper, finely diced
1 c. celery, finely diced
1 lb. boneless, skinless chicken breasts, cut in 1/2″ pieces
1.5 tsp. smoked paprika
1/2 c. fat free, low sodium chicken broth
2 tsp. minced thyme
2 tsp. freshly squeezed lemon juice
1 tsp. freshly ground black pepper
1 tsp. tsp sea salt
1/2 c. freshly grated Parmesan cheese
Place potatoes in a medium saucepan and add water to cover potatoes by ~ 1″. Bring to a boil over high heat. Reduce heat to medium and simmer 10-15 minutes, until potatoes are tender when pierced with a fork. Drain. Once potatoes are cool enough to handle, cut into bite-sized chunks, about 1″ thick. Set aside.
While potatoes are boiling, heat a large skillet over medium high heat. Add 2 T. olive oil and swirl in the pan. Add “the Holy Trinity,” (onion, celery, red bell pepper), and sprinkle with a little salt and pepper. Sauté, stirring frequently, until vegetables are soft and onions are translucent. Remove from pan.
Sprinkle chicken with sea salt and pepper.
Add 1-2 T olive oil to pan, depending on how much oil remains after removing vegetables. Then add chicken to pan and sauté over medium-high heat until chicken starts to turn a golden brown.
Add diced, cooked potatoes, smoked paprika and thyme to the chicken in the pan, stirring frequently. Transfer cooked vegetables, lemon juice and chicken broth* to the pan and stir together. Heat over medium heat until flavors meld, seasoning to taste with sea salt and pepper.
Serve in bowls with parmesan cheese on top.
*If you like a crispy hash, omit most of chicken broth, only adding a few Tablespoons full to prevent sticking.