Potatoes Archives • Mushroompride

Soy Braised Chicken & Potatoes – Delishar

This was one of the first few dishes that I learned how to make when I was living in Australia. It’s always so comforting to enjoy this with a steaming bowl of white rice on a winter night. I love to douse my rice with the braising sauce, slowly savour the tender chicken, and enjoy the melt in the mouth braised potatoes. It just warms me inside out.

You can make it even simpler by omitting star anise and cinnamon stick. I like to use it because it adds more depth to the dish, and gives it a very warm flavour. My girls, who aren’t too adventurous when it comes to trying new dishes, loved it. All I needed to tell them was to at least try a small bite, and they needed no additional convincing to finish their meal. They even asked for more sauce to go over their rice! I think they got it from their mama! LOL!

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Soy Braised Chicken & Potatoes

Delishar

Serves 4

Chicken Marinade

10 chicken mid wings
2 tbsp dark soy sauce
1-2 tbsp light soy sauce to taste
1/4 tsp Chinese 5 spice powder
1/2 tsp brown sugar

Sauce

1 cup water
1 tsp sugar white or brown is fine
1/2 cinnamon stick
1 star anise
white pepper to taste

To cook

1 large potato halved lengthwise & cut into 1 inch pieces
3 cloves garlic lightly smashed
1 inch thumb ginger sliced into 5 pieces
2 tsp sesame oil

Marinate chicken mid wings in all the marinade ingredients for at least 15 minutes.
Heat a large saucepan or pot on medium high heat.
Saute garlic and ginger until it starts to brown.
Then add chicken only, reserving the marinade.
Brown chicken, and add cinnamon stick, star anise, reserved marinade, potatoes and water.
Bring to a boil, add sugar, reduce heat to a simmer.
Cook for 20-25 minutes. Until potatoes and chicken is tender, and liquid reduced.
Season to taste with more soy sauce if needed.
Remove from heat and serve.

Soy Braised Chicken

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One Pan Rosemary Chicken & Roasted Potatoes – Delishar

I’m back!!! Did you miss me? I sure did miss our interaction, a lot! We just got back from our summer vacay from the USA and the whole family is super jet-lagged. LOL! But the break from cyber-world was liberating as always. It was a good avenue to recharge, spend quality time with family, and I had some time to read a cookbook or two to be inspired. 🙂

I know I’ve been away for more than 3 weeks. That’s because we just moved into our new place and I’ve been busy with the renovation, packing, and unpacking boxes after boxes. I really don’t like moving. I realised that during our move, I was more worried about my dinnerware and cookware being misplaced or damaged than anything else. So much so, I actually hand-carried some of my precious cookware! Some friends thinks I’m a little crazy. Haha!

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Because I was preparing for my move, I had many of my kitchenware carefully and securely packed. So I had very little to work with. As such, our meals needed to be simple with minimal ingredients and preparation. I also didn’t have a lot of time at hand to be puttering around the kitchen so the oven was my best friend.

This meal was made all in one big mixing bowl and baked in a pan all at once. Blanch some greens or throw a salad together and you’ll get a complete dinner that looks like you worked all day in the kitchen. In fact, you can even mix up all the ingredients on your baking tray. Just remember to line your baking tray so that it makes clean up easy. If you are into crispy skin chicken that stays moist in the inside, and super flavourful potatoes, then you should not pass up on this ridiculously easy recipe.

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Crispy Rosemary Chicken & Roasted Potatoes

Delishar

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

4 Skin on bone-in chicken legs, pat dry
6 small potatoes Granola Potatoes, washed & quartered
1 yellow onion cut into 1 inch pieces
1/4 cup olive oil
1 tbsp chopped fresh rosemary
1 tsp dried oregano
3 cloves garlic minced
1 tbsp worcestershire sauce*
Salt and black pepper to taste

To serve

Lemon wedges
Chopped cilantro

Preheat oven to 190C. (Top & bottom heat, no fan-force)
Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.
Add chicken, onion, and potatoes into bowl.
Toss to coat.
Lay everything out onto a large baking dish.
You can rest the chicken on top of the potatoes.
Season with salt and pepper.
Bake on middle rack for an hour, uncovered.
Serve with lemon wedges and garnish with chopped cilantro.

You can also mix all the ingredients up in your baking tray if you don’t want to wash another bowl!
*For whole30 compliant worcestershire sauce substitute: https://goo.gl/IsPuXa
Adapted from Big Oven

One Pan Chicken and Potatoes 5

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Bacon Wrapped Stuffed Chicken with Crispy Baked Potatoes (Whole30) – Delishar

Bacon wrapped stuffed chicken with homemade roasted red pepper sauce, served along side crispy baked potatoes, and sauteed baby beans. If I have to rank the meals we had while we were doing Whole30, this has got to be in the Top 5. A steep competition with 40 Cloves Chicken and The Best Chicken Cobb Salad. It requires quite a bit of work, but all that effort was well worth it. There are 4 recipes required to put together this meal. I’ll be skipping the baby beans recipe, and sharing the other 3 recipes in this post.

The potatoes were the best baked potatoes I’ve ever made. That step of fluffing the potatoes before baking it was just genius. My girls who aren’t fans of baked potatoes could not get enough of it after I coaxed them to try one. They said, “Mmmm, mom… I like these chippies.”, while they try to fight daddy for the few extras on the tray.

You can purchase ready made roasted pepper. But it’s tough to find compliant ones. Plus a bottle could easily set you back about $8, as compared to $1.30 for a fresh red pepper. Just let it roast on top of the flame while I got the other ingredients ready. Rotate it every now and then to get an even char. Give it time for the pepper to cool in the ziplock bag. This will make the removal of skin much easier.

Don’t even get me started on that bacon wrapped stuffed chicken. I mean, it’s wrapped in BACON! How can it not be delicious?! HOW?! Plus mushrooms in the stuffing? Salivating yet? hehe Don’t skip the step of pounding out the chicken. It ensures that the chicken breast remains tender while it cooks. And facilitates even cooking when the chicken is of equal thickness. Plus it’s always easier to have more surface area when stuffing it.

Serve the chicken with the red pepper sauce, and crispy potatoes with some greens of your choice. I served mine with sauteed baby beans with garlic salt, onion powder, and black pepper. Let’s get cooking.

Roasted Curried Red Pepper Sauce

delishar

1 red pepper
½ cup chicken broth
1 tsp curry powder
1 tsp carob powder
Salt and pepper
¼ yellow onion
2 cloves garlic smashed
1 tsp olive oil

Make sauce by placing red pepper directly over the burner and char skin all over.
Place the charred pepper in a food safe zip lock, seal, and allow to cool.
When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.
Remove the core and seed, and discard it.
Chop pepper into smaller pieces.
In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.
Add roasted pepper and cook for a minute.
Pour in stock, curry powder, salt and pepper.
Bring to boil, and allow to simmer on low heat for 5 minutes.
Then blend with immersion blender or transfer to blender to blend until smooth.

Bacon Wrapped Stuffed Chicken + Crispy Potatoes

Delishar

Whole30 approved

Filling

3 cups chopped kale
2 cups chopped button mushrooms 200g
½ tsp garlic salt
1 tsp onion powder
Black pepper
1 tbsp ghee
2 tsp olive oil

Chicken Breast

4 chicken breast
12 – 16 strips of bacon about 3-4 each breast

Crispy Potatoes

3 russet potatoes cubed
Salt and pepper
2 tbsp olive oil

Bacon Wrapped Stuffed Chicken

Preheat oven to 200C
In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.
Add kale, season with garlic salt, onion powder, and black pepper.
Saute until kale has wilted, remove from heat and allow to cool.
Butterfly chicken and flatten with meat mallet.
Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.
Scoop about 3 tbsp of kale filling on the middle of the chicken.
Roll chicken carefully, making sure filling doesn’t spill out on the sides.
Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.
Bake for 25 minutes at 200C.
If needed, broil 2 minutes until bacon is crisp

Crispy Potatoes

Place potatoes into pot with enough water to cover them, and season with salt.
Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.
Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.
Drizzle the olive oil, season with black pepper, and some salt if needed.
Transfer to baking tray and bake single layer, for 1 hour at 200C.

Feel free to substitute white potatoes for sweet potatoes

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Spam Baked Beans with Potatoes – Delishar

3 ingredients, that’s all you need for this well-loved recipe! You probably already have the ingredients in your pantry to whip this up today. This dish needs very little introduction. It’s a dish we all grow up to love. We loved it when we were kids, and now our children love it too. Sure, it’s not the healthiest dish but we all deserve a little indulgence once in a while. Moderation is key.

What simplifies the recipe was the use of Yeo’s Baked Beans in Tomato Sauce. I specifically chose to use Yeo’s because it is made with 1st grade quality beans from USA. I feel better knowing where my food source comes from and that they are produced ethically and sustainably. It is also preservative-free and MSG-free. The tomato sauce from the baked beans isn’t overly sweet, has a nice tang that marries nicely with the saltiness from the spam, which balances out the whole dish.

Adding beans to the dish makes it a little healthier because of its nutritional benefits. Beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium.

If you are interested in finding out more, the USDBC website offers a wealth of information from production, nutrition, cook time and bean varieties. You may also check out my previous post, Split Green Pea Samosa for more information on USA dry beans.

I have fond memories of my grandma cooking this dish for me. At times, she will mix it up by cooking a creamy scramble egg with the baked beans. When she is feeling a little fancy, she might caramelise some onions before adding the baked beans and scrambled eggs. Served with chopped scallions over a bowl of steaming hot white rice. My mouth is watering just thinking it. As much as my older daughter is a self-proclaimed ‘vegetarian’, this is one dish she can’t refuse.