This recipe reminds me of my mother a lot because this is one of the dishes she prepared for us while growing up. Easy, flavorful, and economical, it feeds a family of 8 that’s tight on a budget.
Although you can use boneless chicken breast, using bone-in chicken cuts is best for richer flavor. The addition of potatoes gives an earthy taste to the dish at the same time thickens the sauce a little making it perfect to drizzle over rice when served.
This is one of my favorite chicken recipes for its simplicity and convenience . I hope you’ll give it a try. 🙂
Prep Time: 5 minutes
Cooking Time: 25 minutes
Yields: 4-6 servings
Ingredients:
2 lbs bone-in chicken cut into into serving pieces
1 lb Russet potatoes (or about 4 pieces medium)
¼ cup low-sodium soy sauce
2 tbsp olive oil (or any vegetable oil of choice)
1 cup water
½ medium onion
1 large clove of garlic
¼ tsp ground black pepper
Tools You’ll Need:
Knife
Cutting board
Cooking pot (5-quart) with lid
Cooking spoon
Procedure:
- Wash and peel potatoes then cut into 1-inch chunks.
- Peel and dice onions. Also, peel garlic and mince.
- Heat oil over high heat in a 5-quart cooking pot.
- Brown chicken pieces, cooking 3 minutes per side.
- Turn down heat to medium high, and saute garlic and onions until soft and fragrant, about a minute.
- Throw in potato chunks.
- Add soy sauce, ground black pepper, and water. Stir to mix.
- Cover and simmer for 15 minutes till potatoes are tender (easily pierced with a knife or fork) and the liquid has reduced.
- Remove from heat and serve immediately.
- 2 lbs bone-in chicken cut into into serving pieces
- 1 lb Russet potatoes (or about 4 pieces medium)
- ¼ cup low-sodium soy sauce
- 2 tbsp olive oil (or any vegetable oil of choice)
- 1 cup water
- ½ medium onion
- 1 large clove of garlic
- ¼ tsp ground black pepper
- Wash and peel potatoes then cut into 1-inch chunks.
- Peel and dice onions. Also, peel garlic and mince.
- Heat oil over high heat in a 5-quart cooking pot.
- Brown chicken pieces, cooking 3 minutes per side.
- Turn down heat to medium high, and saute garlic and onions until soft and fragrant, about a minute.
- Throw in potato chunks.
- Add soy sauce, ground black pepper, and water. Stir to mix.
- Cover and simmer for 15 minutes till potatoes are tender ( can be easily pierced with a knife or fork) and the liquid has reduced.
- Remove from heat and serve immediately.
