You know that baked creamy chicken and potatoes that so many readers have tried and enjoyed? Okay, if you’re new here, check out this link and note that the baked creamy chicken and potatoes entry consists of three pages. So, it’s become quite popular. My kids love it and many of you say the same. Now, I wanted something similar that would be just as kid-friendly and, at the same time, a dish that adults especially those who carefully monitor their fat intake won’t be scared to have a second helping of. Enter this chicken and potatoes in the yogurt recipe.
No butter, no cream, no cheese. Instead, chopped onion leaves and crisp fried onion bits serve as contrast in color and texture. The sauce appears thin and I figure that I should have used more than a cup and a half of yogurt. I will next time. Perhaps, I’ll even throw in a cup of sweet peas too. And slices of fresh mushrooms. The first attempt was good enough to be shared nonetheless.
Cut the chicken fillets into two-inch cubes. Season with salt and pepper.
Peel the potatoes and cut into wedges a bit smaller than the chicken pieces. The chicken will shrink as it cooks and by cutting the potatoes into smaller pieces by the time the dish is cooked, the chicken and potatoes will be about the same size. Heat the vegetable oil in a non-stick pan. Fry the chicken pieces until they change color. Add the potato wedges and cook over high heat, stirring often, until the edges of the potatoes start to turn light brown. Pour in half a cup of water, lower the heat, cover, and simmer for about 15 minutes.
By the time the chicken and potatoes are cooked through, the mixture should be almost dry. Pour in the yogurt, stir, and add more salt and pepper if necessary. Turn off the heat, stir in the chopped onion leaves, and sprinkle the fried onion bits. Serve hot with bread or rice. Might be good with pasta too.