Diced chicken, potatoes, peppers and onions- easy weekday family meal

  • 4 large potatoes peeled and quartered, yellow or russet, about 2 pounds
  • 3 tablespoons olive oil extra virgin, separated
  • 3-4 cloves garlic coarsely chopped
  • 2 medium onions sliced
  • pinch red pepper flakes optional
  • 4 Chicken breasts cut into cubes
  • 1 red pepper trimmed and sliced
  • 1 yellow pepper trimmed and sliced
  • 4-5 green onions sliced
  • 1-1½ teaspoons smoked paprika
  • salt and pepper to taste
  • 3-4 tablespoons Italian flat-leaf parsley fresh and finely chopped
  • We added carrots- you can add broccoli or cauliflower too


  • Preheat oven to 425° F (220° C).
  • Place oven grate on the lower center rack, that is the second from the bottom.
  • Add the potato wedges to a large pot of cold salted water.
  • Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
  • Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
  • Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
  • Add the 2 sliced onions and cook for about 5-7 minutes.
  • Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.
  • Add the Chicken breasts to the pan and combine with the onions. Saute for about 10 minutes.
  • Check the potatoes for doneness.
  • If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
  • Add 1 teaspoon of smoked paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
  • Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
  • Transfer both the chicken and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
  • Toss gently together.
  • If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
  • Cover with aluminum foil and bake for about 20 minutes.
  • Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
  • Transfer to a serving dish, garnish with fresh chopped parsley and serve.
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