I was planning our meals for the next week or so and came across one of my favorite recipes. I should have prepared this dish while I was doing the low iodine diet (LID). I love it. This recipe is loosely based on one by Ina Garten (The Barefoot Contessa). It’s delicious, comforting, and fairly easy to make. As written, this recipe does not make enough for leftovers. It’s easy to double the recipe (or just add more potatoes).
2 boneless, skinless chicken breasts
Freshly ground black pepper
1 pounds potatoes, peeled and quartered
1 large red onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 teaspoon paprika
Preheat the oven to 400 degrees F.
Place the chicken breasts on a baking sheet. Rub each chicken breast with olive oil and season with kosher salt, pepper, and dried basil. Bake the chicken for about 30 minutes or until the chicken is just cooked through. Set aside until cool enough to handle, then cut the chicken into large dice and set aside.
Meanwhile, cook the potatoes in a large pot of boiling salted water for 10 minutes, and drain. When the potatoes are cool enough to handle, dice them into 1/4-inch cubes.
Heat 4 tablespoons of olive oil in a large saute pan, over medium-low heat. Add the potatoes in a single layer and fry them for 5 to 7 minutes (or longer), until crisp, evenly browned and cooked through.
In a separate saute pan, heat 4 tablespoons olive oil. Add the onions and cook over medium-low heat for 10 minutes or until soft and starting to caramelize. Turn up the heat a bit. Add the red peppers and saute on high heat for 2 minutes, until the edges of the peppers are seared.
Lower the heat, add the garlic, thyme, paprika, 1 teaspoons salt and 1/2 teaspoon pepper. Add the chicken cubes to the onion/pepper mixture, and heat through. Add the potatoes and serve.