Savory Herb Chicken And Potato Hash Recipe

French cuisine · 391 calories

Savory Herb Chicken and Potato Hash recipe

About this recipe

Start your day with Savory Herb Chicken and Potato Hash, a delicious and protein-packed breakfast that combines tender chicken thighs with crispy golden potatoes, all seasoned with fresh parsley, thyme, garlic, and a touch of paprika. This French-inspired dish is designed to fuel your active lifestyle, providing 60 grams of protein per serving to aid muscle recovery and growth. The golden crust on the potatoes delivers a satisfying crunch, while the aromatic herbs add a burst of flavor that will awaken your senses. Cooking this dish is straightforward, yet the results are impressive, making it perfect for gym meal prep or a comforting morning treat. Serve it hot and enjoy a balanced meal that keeps you energized throughout the day.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - Smiles-crispy Happy Potatoes-750 Gms
  • 20 g Oregano - Herbs Mix
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 52 g Paprika Powder
  • 30G Chili Flakes
  • 110 g Unpeeled Garlic Cloves
  • 50 g Parsley Leaves
  • 10 g Thyme

Instructions

  1. 1. Wash and peel the potatoes, then cut them into small cubes for even cooking.
  2. 2. Heat olive oil in a large skillet over medium heat until shimmering.
  3. 3. Add the chicken thighs to the skillet, season with salt, black pepper, paprika, and chili flakes, then sear for 4-5 minutes per side until golden brown.
  4. 4. Remove the chicken from the skillet and set aside, leaving the flavorful oil in the pan.
  5. 5. Add the diced potatoes to the skillet and cook for 10 minutes, stirring occasionally, until golden and crispy.
  6. 6. Mince the garlic and chop the parsley and thyme finely while the potatoes cook.
  7. 7. Return the chicken to the skillet, nestling it among the potatoes for even heat distribution.
  8. 8. Sprinkle the garlic, parsley, and thyme over the chicken and potatoes, stirring gently to coat everything in the herbs.
  9. 9. Cover the skillet with a lid and reduce the heat to low, letting the chicken cook through for another 10 minutes.
  10. 10. Check that the chicken is fully cooked by cutting into the thickest part to ensure no pink remains.
  11. 11. Serve the chicken and potato hash hot, garnished with additional parsley if desired.