Ahhhh it was a good day!
How about yours?!
The farmer’s market was EXPLODING with fresh veggies today and I had to do my best not to spend every penny I own there 😉
And after a great conversation with my favorite ladies I was off with not only some delicious produce, but also another fabulous recipe to try!
Well it just happened that it was the perfect recipe for a lazy football filled afternoon too —-> ummm go Dukes!!! (sorry Va Tech :P)
The dish contained some simple, classic ingredients and flavors – peppers, tomatoes, potatoes, seasoning, chicken stock, shredded chicken. Yum!
I spiced things up a bit and added some extras, making it Fanatic style, and the result was pure food glory! 😀
- 1 onion, largely chopped
- 3 bell peppers, largely chopped (I used yellow, orange & green)
- 1 large clove garlic, minced
- 2 tomatoes, largely chopped
- 1/2 jalapeno, diced
- 1 tblsp olive oil
- 2 chicken breasts, poached & shredded
- 1 potato, peeled & chopped
- 1 cup chicken stock (I had some homemade in the freezer)
- dried oregano (approx. 1 tblsp)
- cumin (approx. 2 tsp)
- chili powder (approx. 2 tsp)
- seasoning salt (approx. 2 tsp)
- sea salt
- black pepper
Seems like alot of ingredients, but alot of this stuff I bet you already have on hand 🙂
1. Saute onion and peppers in olive oil until tender, adding garlic towards the end.
2. Add tomatoes and spices to taste. My measurements above are super approximate as I was just sprinkling them in until it felt “right” – so adjust to whatever tastes good to you 🙂
Also, this was my first time using seasoning salt which I randomly found in the cupboard? I liked it!
3. While veggies are cooking, poach chicken breasts in boiling water and then shred using the 2-fork method (is shredded chicken just the best? or is that just me?)
In a casserole dish, pour in chicken stock (or whatever liquid you choose to use, water could probably work too!) then add sliced potatoes, cooked chicken and veggie mixture.
4. Now into the oven it goes! 300F for a half hour (covered w/ foil), 325F for a half hour (uncovered) then 350F for another half hour (covered) – I just adjusted as I went along.
Okay friends, I made this up ahead of time so I could let it cook nice and slow while we enjoyed some football & tv, however the cooking process could definitely be sped up with a few extra degrees on the dial!
To serve, we added some shredded cheddar and hot sauce to the top and boy oh boy, this was deeeeeeeee-lish!
We were both commenting on how well every flavor in the dish really came together, each bite tasting even better than the last. The potatoes were so tender and the chicken became so moist and flavorful as well… !
The Man has already claimed leftovers for tomorrow! We’ll see how that goes 😛
Loved this recipe. So comforting for a cool fall night.
And now it’s movie time, so I better run… see ya’ll tomorrow and enjoy your Saturday nights!