a Recipe by Jake Nobello
Ingredients:
1 large onion, chopped
2 stalks of celery, chopped
Cajun spice, to taste
Paprika, to taste
Salt, to taste
Pepper, to taste
Cayenne pepper, to taste
5-6 small potatoes, diced or hashed
Extra virgin olive oil
Butter
1 chopped chicken breast
Chicken broth, up to 2 cups (as needed)
Instructions:
Chop the onion and celery. Dice or hash the potatoes.
In a large saucepan or frying pan, heat a combination of extra virgin olive oil and butter over medium heat. Add the chopped onion, celery, Cajun spice, paprika, salt, pepper, and cayenne pepper. Sauté until the vegetables are softened and fragrant.
Add the diced or hashed potatoes to the pan. Stir well to coat them with the spices and vegetables.
Add the chopped chicken breast to the pan. Baste the chicken and stir to ensure it's well-coated with the spices.
Allow the chicken and potatoes to cook, basting the chicken with the flavorful juices. Continue stirring occasionally to prevent sticking.
As the liquid in the pan condenses, add chicken broth in increments, up to 2 cups, throughout the cooking process. This helps to keep the dish moist and flavorful.
Cook until the potatoes are tender and the chicken is fully cooked. Adjust the seasoning if necessary.
Serve the hash potato stew hot, straight from the skillet.
Enjoy your hearty and flavorful Hash Potato Stew Skillet!
Jake Nobello © 2023 All rights reserved
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Easy to Do it Yourself Recipes
Non-FictionIn the pages of this cookbook, embark on a culinary journey with Jake, a passionate chef whose roots trace back to a humble farm town nestled in the serene low valleys and sandlands. This is a tale of flavors that transcend boundaries and a culinary...
