Carb Smart Saucy Chicken Thighs
with Veggie Hash
Potato hash is a classic dish, and this one is no exception. With two types of potato and veggies, plus chicken breast and a deliciously creamy pepper sauce, you'll want to add this to your dinner rotation.
Ingredients: Chicken thighs • Russet potato • Green pepper • Sweet potato • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green onion • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
1 unit(s)
Green Bell Pepper
1 unit(s)
Russet Potato
¼ cup
Roasted Pepper Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Green Onion
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
1 unit(s)
Sweet Potato
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-nch strips.
- Add peppers and 1/2 tbsp oil to an unlined baking sheet. Season with salt and pepper then toss to coat. Set aside.
- Peel, then grate potato and sweet potato.
- Add grated potatoes to a collander. Rinse grated potatoes under cold water, 1 min.
- Using your hands squeeze out as much excess water as possible, then transfer grated potatoes to a plate. Setr aside.
- Pat chicken dry with paper towels. Season chicken with Smoked Paprika Garlic Blend and salt.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to the baking sheet with the peppers. Roast in the middle of the oven until cooked through, 8-10 min.**
- Reheat the large non-stick pan over medium heat.
- When hot add 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) butter. Swirl pan to melt. (NOTE: use two large non-stick pans for 4ppl or work in batches)
- Sprinkle shredded potato into an even layer. Cook without touching until potatoes begin to crisp on the edges, 4-5 min.
- Using a wooden spoon break up the potatoes. Cooking stirring and flipping often until potatoes are golden brown and cooked through, 5-6 min.
- Season with salt.
- Meanwhile, heat a small pot over medium heat.
- When hot add cream and roasted red pepper pesto.
- Cook stirring often until warmed through, 2-3 min.
- Set aside.
- Thinly slice green onion.
- Thinly slice chicken.
- Divide potato hash between plates.
- Top with chicken and peppers.
- Spoon the creamy pepper sauce overtop.
- Sprinkle green onions overtop.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
