ᐉ How to fry potatoes in a frying pan with chicken

Prepared by: Isaenko777

01/11/2020 Cooking time: 30 min

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Fried potatoes with chicken are a nutritious and tasty dish. Be sure to prepare it for your family. A great option for a quick lunch or dinner.

Cooking process

Who among us doesn’t love fried potatoes, and not just any kind, but fried potatoes with chicken?! Perhaps there are none, unless you are a vegetarian. The dish is prepared very quickly and will be a wonderful breakfast, lunch or dinner. You can take it with you to work in a container and heat it in the microwave. Even children love fried potatoes with chicken, especially if you serve it with ketchup, mayonnaise or other sauces.

Products for preparing fried potatoes with chicken in a frying pan can be found in any supermarket or store. You can fry potatoes in either vegetable oil or lard. And if the lard also has cracklings, then such a dish will fly off the plates in a matter of minutes!

So, let's prepare the ingredients and start cooking! Immediately peel the potatoes, rinse them and fillets in water, and cut off the membranes from the fillets.

Cut the chicken fillet into small cubes and fry them for 2-3 minutes in a frying pan in heated sunflower oil. Remember that you need to cook foods according to their cooking time: chicken - 20 minutes, potatoes - 15 minutes, onions - about 5 minutes.

How to fry a whole chicken breast in a frying pan

Ingredients

Two boneless chicken breasts (approximately 400-450 g).
Three quarters of a teaspoon of salt.
A quarter teaspoon of ground black pepper.
Two tablespoons of any high-quality vegetable oil suitable for frying.
One tablespoon of butter.

Equipment

Knife.
Nice board.
Paper towels.
Timer (preferably).
Instant-read thermometer (preferred).

How to fry

Wash chicken breasts with cold water and pat dry with paper towels on all sides. Sprinkle with salt and black pepper.
Heat the vegetable oil in a frying pan over medium heat and rotate the pan around its axis for better distribution. The heating process takes at least three minutes.
Add chicken fillet. You should fry on one side for at least five to seven minutes.

Do not poke, move or turn the fillets with a fork for 5-7 minutes. If you try to turn the piece over and it doesn't turn over, the chicken isn't done on that side, it's not golden or crispy.

If you have a thermometer, measure the temperature inside. In the finished product it should reach 70°C.

Fried potatoes with chicken

Fried potatoes with chicken are not new, but everyone’s favorite dish. It is easy to prepare, quite quickly and eaten just as quickly, especially if you add something refreshing to this culinary masterpiece, for example, pickles, sauerkraut, a salad of fresh tomatoes, cucumbers, although adjika with ketchup and mayonnaise are also suitable. In general, if you want a delicious breakfast, lunch or dinner, this recipe is what you need!

Description of preparation:

Potatoes and chicken are some of the products that we use very often, and there are a lot of options for preparing dishes from these products.
I'll tell you how to cook chicken with potatoes, stewed in a frying pan. This frying pan dish is easy to prepare and you won’t spend a lot of effort on cooking. And the main thing is that it’s very convenient to cook in a frying pan; there are no extra dishes that you’ll have to wash later. True, this frying pan will not be enough for a large family. Are we ready? Purpose: For lunch / For dinner Main ingredient: Vegetables / Poultry / Chicken / Potatoes Dish: Hot dishes

How to cook roast chicken with potatoes

Ingredients:

4 chicken thighs;
600 g potatoes;
1 small or half a large carrot;
1 small or half medium onion;
1 tbsp. tomato paste;
1 clove of garlic;
a little parsley;
1 bay leaf;
1 tsp without mountain paprika;
0.5 tsp turmeric;
1 tsp salt (or to taste);
a pinch of ground black;
vegetable oil or butter for greasing the mold;
green onions for serving.

Recipe for roast chicken with potatoes in the oven

1. You can use chicken fillet as the meat component - you don’t need to fuss with it, just chop it and you’re done. I use chicken thighs - the meat on them is more juicy and fatty, it can be easily and quickly removed from the bones. I leave a lot of meat on the bones that doesn't separate well - the leftovers can be used to make delicious chicken broth or soup. My chicken is homemade, I even leave the skin on. If you don't like the skin, leave it for the broth. Cut the chicken into large cubes. Select a large baking dish. Lubricate it with a small amount of vegetable or butter. Place the chopped chicken meat into the pan.

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2. Peel and wash potatoes, onions, carrots. Cut the potatoes into cubes of about 2 cm, cut the carrots and onions into smaller cubes. Place all ingredients in a baking dish. Add chopped parsley, squeezed garlic, tomato paste, paprika, turmeric, bay leaf, salt and pepper. Instead of tomato paste, you can add 1 large tomato. In the summer, seasonal vegetables go well with this dish: bell peppers, zucchini, eggplants.

3. Gently mix all ingredients. Add 0.5 cups of water. Cover the pan with foil or a lid to allow the contents to simmer in the onion and meat juice. Place in an oven preheated to 200 degrees for 1 hour.

4. After an hour, take out the pan and check the carrots and potatoes for readiness: the vegetables should be soft and easily pierced with a fork. The photo shows how juicy the dish turns out.

5. Roast chicken with potatoes in the oven is ready. Place it on plates and serve hot. Sprinkle with finely chopped green onions. Bon appetit!

With tomato paste

This recipe takes the classic idea of one-pan fried chicken and potatoes and adds a summer vibe by incorporating zucchini, cherry tomatoes, and fresh chopped oregano. Since everything is made in one pan, the recipe is perfect for weeknights.

Ingredients

rapeseed oil;
6 chicken thighs with skin;
table salt - amount to taste;
freshly ground pepper;
3-4 small golden potatoes (about 200 g in total);
1 zucchini, cut into half-moons about 2 cm thick;
1 large handful of cherry tomatoes, halved;
1 tbsp. l. tomato paste;
3 cloves garlic, chopped;
1 tbsp. l. fresh oregano, chopped, plus an extra pinch for serving;
juice of 1 lemon (optional).

Sequencing

Set a large skillet (large enough to hold all the chicken in one layer) over high heat and add enough canola oil to coat the bottom.
As the oil heats, season the chicken front and back with salt and freshly ground black pepper.
When the pan is hot, add the chicken pieces, skin side down, and fry over high heat for 8-10 minutes until the skin turns dark golden brown.
While the chicken thighs are cooking, cut the potatoes into bite-sized pieces.
When the chicken skin begins to turn a deep golden brown, turn the pieces over and cook for another 5 minutes. on the other side.
Then you need to remove the chicken and put it on a plate, add the potatoes to the pan and fry for about 10-12 minutes, stirring occasionally. It should be a light golden brown color on all sides.
Once the potatoes are evenly browned, add the zucchini and cook, stirring occasionally, for about 5 minutes, until it begins to caramelize. It is advisable to use a metal spatula to gently turn the potatoes and zucchini - it allows you to gently stir them at the same time without damaging the pieces.
When the zucchini begins to caramelize, add tomatoes, tomato paste, garlic and oregano (about half the amount required in the recipe), mix everything carefully, season with salt and freshly ground pepper.
Then place the chicken back in the pan so that it is on top of the vegetables, skin side up, cover and cook over low heat for about 10 minutes, or until the internal temperature of the chicken thighs is 73-74°C.

When all the ingredients are fully cooked, it is recommended to sprinkle the dish with the remaining oregano.

Roast in pots with chicken and potatoes in the oven with mushrooms

Here is another simple recipe for potatoes with chicken in pots with mushrooms. There are always champignons in the store, but you can also buy oyster mushrooms there. Take what you like best. And if you managed to stock up on dried white ones, or some other forest fruits, you are lucky. And you will have a great dinner today.

And the highlight of the recipe will be Korean carrots and pickled cucumber.

To prepare we will need:

Chicken fillet – 1200 g.
Fresh champignons – 350 g.
Sweet onion – 2 pcs.
Medium size potatoes – 10-12 pcs.
Hard cheese – 150 g.
Sour cream 3 tbsp.
Khmeli-suneli - to taste.
Basil - to taste.
Ground black pepper, salt - to taste.
Vegetable oil.
3-4 pickled cucumbers.
Korean carrots - a little.

1. You can fillet the legs. It will be juicier. But, if you wish, you can take the breast. There's less fuss with it.

2. Cut the meat into small cubes. Transfer to a bowl. We also pour sour cream here. Add a couple of generous pinches of suneli hops, a little basil, black pepper and salt to taste. Mix everything thoroughly so that every piece of meat is in the sauce. Set aside for a few minutes to allow the chicken to marinate slightly.

3. Peel the potatoes. Cut it into small cubes. You can cook in a common large pot. But I propose to consider this option using the example of portioned serving. Place the potatoes in these pots so that they cover the bottom. Pour in about a tablespoon of vegetable oil and 50 ml. clean water.

4. Cut the onion into quarters or half rings. It is better to take sweet, but regular bitter is also suitable. Place on top of the potatoes. We evenly distribute our chicken on top.

5. Wash the mushrooms. Cut them into thin slices or half-plates (depending on size). Place on meat. Cucumbers can be used as desired. They add a special aroma and juiciness. Cut them into circles and place them on top of the champignons.

6. Distribute carrots on top in Korean style. It will also have a positive effect on the juiciness of the dish and its taste. Cut the cheese into slices. You can also grate it with a coarse grater if you want. Lay out the top layer.

7. Close with lids. Place in a cold oven. Now you can turn on the heat at 190-200 degrees, depending on your oven. The dish will bake for approximately 1 hour. Check readiness by piercing with a knife. Meat and potatoes should be soft.

With bacon

This fun recipe combines chicken and potatoes with caramelized onions and bacon. The dish has a spicy taste due to the sour sauce with a smoky aroma.

Ingredients

6 chicken thighs without skin and fat;
1 tsp. kosher salt;
0.25 tsp black pepper;
6 slices of bacon;
0.25 tbsp. Dijon mustard;
1 tsp. chopped garlic;
2-4 tbsp. l. granulated sugar;
1.25 tbsp. chicken broth;
0.25 tbsp. apple cider vinegar;
0.75 tsp. smoked paprika;
2 tbsp. l. unsalted butter;
1 yellow onion, finely chopped (about 1 cup);
from 6 to 8 medium potatoes;
1 tbsp. l. fresh chopped parsley.

Sequencing

Season the chicken thighs with salt and freshly ground pepper and set aside.
Next, you need to cook the bacon in a cast iron (or non-stick) skillet over medium heat until crispy, turning halfway through the cooking time, transferring to a paper towel, and then cutting into cubes.
Pour out all the bacon fat from the pan, leaving about 1 tbsp. l., put the chicken in it and fry for 3-5 minutes, then turn over and cook for another 3 minutes, or until the skin changes color to golden brown. After this, you need to transfer the chicken thighs to a plate.
Meanwhile, mix the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl.
Next you should put 2 tbsp. l. butter into the pan and add the onion, fry for 2-3 minutes, or until it begins to caramelize.
Then you need to add the potatoes and fry for another 5 minutes, then return the chicken to the frying pan, placing it on top of the other ingredients, pour in the sauce and simmer over high heat for 1 minute.
After this, you need to switch the heat to low, cover the container with a lid and cook for 15-20 minutes, or until the chicken is cooked through and the potatoes are soft.
It is recommended to pour the sauce over the finished dish and sprinkle with chopped bacon and parsley and serve hot.

Roast chicken in the oven: step-by-step recipe with photos

The first recipe is homemade roast chicken in the oven. The main product is chicken pieces. For garnish – baked apples, onions. The pieces are soaked in meat juice during baking. It turns out to have a magical taste.

Products:

chicken pieces – 600 g;
red onion – 2-3 pcs.;
large apple – 1 pc. (great if it’s “Antonovka” or any other sour variety of fruit);
vegetable oil – 1 tsp;
spices “For chicken” - 1 dessert spoon;
salt – 1 tsp.

How to cook roast chicken in the oven step by step with photos:

Peel the onion. There is no need to peel the apple. Rinse food.

Wash the chicken pieces in cold water. Dry on paper napkins. The photo shows chicken legs, thighs and wings. A moment earlier there was a whole chicken. She was cut into pieces. I left the back and breast for other recipes. Legs and wings are perfect for roasting. I will use them.

Heat a frying pan with oil. Place chicken pieces in a single layer on skin. Wait for the meat to brown over moderate heat.

Turn the pieces over to the other side. Fry until golden brown.

Place on a ceramic baking tray.

Sprinkle with spices. I have special Indian spices for chicken. I bought a bag a long time ago in an Indian store, so I only use them for poultry. Contains turmeric, coriander, cinnamon, paprika, red pepper and much more. A whole bouquet that you can’t put together on your own. So, I sprinkle a dessert spoon of spices on the chicken. Plus salt. I wipe the bird from all sides.

Cut the onions and apple into slices. Divide between poultry meat.

Cook in the oven at 200℃ for 1 hour. During this time, periodically turn the pieces over to the other side. Apples and onions will be well baked. The meat will be soaked in juices. It turns out very tasty.

With corn

This recipe is quite unusual. He suggests not only cooking the chicken and potatoes in the same pan, but also adding a creamy sauce and sweet corn. For a more intense flavor, it is recommended to use herbs and finely grated Parmesan.

Ingredients

600-700 g boneless, skinless chicken fillet (breast or thigh);
2 tbsp. l. olive oil;
1 tbsp. l. fresh chopped thyme, plus more for serving;
kosher salt and pepper;
0.25 tbsp. all-purpose flour;
4 slices thick sliced bacon, diced;
1 small yellow onion, coarsely chopped;
2 tbsp. l. unsalted butter;
fresh corn kernels, cut from 4 cobs;
500 g very small potatoes, cut in half;
2 cloves garlic, minced or grated;
1 tsp. crushed red pepper flakes;
0.75 tbsp. dry white wine such as Pinot Grigio or Sauvignon Blanc;
0.5 tbsp. heavy cream or canned full-fat coconut milk;
0.5 tbsp. grated Parmesan or Asiago cheese;
fresh basil.

Sequencing

You need to grate the chicken 1 tbsp. l. olive oil and thyme and season generously with salt (kosher) and pepper. Then sprinkle evenly over the fillet pieces and stir until evenly coated.
Next, heat a large frying pan over moderate heat, fry the bacon until crispy, and drain it on paper towels.
After this, you need to put the chicken pieces in a frying pan and fry on each side for 5 minutes. until golden brown, then place it on a plate.
Pour the remaining 1 tbsp into the frying pan. l. olive oil, heat, place the onion in it and fry for up to 5 minutes, then add the oil, potatoes, corn, garlic and red pepper, cook for another 5 minutes, or until the corn and potatoes acquire a golden hue.
Then you need to turn the heat down to medium and pour in the wine and 0.5 tbsp. water, return the chicken and simmer all the ingredients over low heat for 10-15 minutes. until ready.
After this, you need to add heavy cream and grated Parmesan, heat for a few more minutes until the cheese melts.
Finally, remove the dish from the heat, add the bacon and sprinkle with fresh thyme and basil.