Chicken with Potatoes

Some food ingredients really go together very well. Their flavours blend well creating a new taste sensation that is pleasant to one’s perception. These food items typically have very closely resembling flavour signature. Like crab and corn, beef and corn, chicken and broccoli. And also, Chicken and potatoes. In the Philippines, there is this dish that is very simple to prepare. It consists mainly of chicken and potatoes. These two ingredients flavour blend well in this simple dish that is very pleasant to one’s sensation. Let me share this simple experiment that tries to blend the two ingredient’s flavours.

Ingredients:

¼ kg Chicken thigh fillets (halved)

¼ kg Potatoes (sliced into wedges)

1 cup Water

Dash of freshly milled black pepper.

½ tsp. Iodized salt

1 tbsp. Garlic (minced)

1 pc. Onion (medium, thinly sliced)

2 tbsp. Safflower oil

Cooking Directions:

Heat the oil in a suitable Teflon coated sauce pan and fry the potato wedges, browning all sides. Set aside the fried potatoes atop paper towels to reduce excess fat. On the hot pan where the potatoes were fried, sear the chicken fillets until all sides are golden brown. Excess fat may form from the skin. Set aside the seared fillets and remove the excess fat on the pan leaving only about 1 tablespoon. On the hot oil on the pan, sauté the garlic and onion until the garlic is golden brown and the onion begins to caramelize. Toss in the chicken and potatoes and add the water. Add the salt and add black pepper to taste. Cover and turn up the flame until it begins to boil, cover and lower heat to maintain steady boiling simmer for about 10 minutes, after 10 minutes and large liquid still remains, the cover may be removed to concentrate the broth until about ½ cup of liquid remains. Serve with bread or top on plain steamed rice. Fried garlic rice is also good with this dish.