While most proper foodies will probably turn their noses up at this, I am unashamed of my love for the one pot dinner. Easy, simple and dynamite for those of use who don’t have too many Michelin star skills, the one pot meal is the saviour of the humble home cook.
This is a magical recipe for buffalo chicken and baked potatoes all cooked together in a lovely cheesy sauce – what more could you bloody ask for?! Chuck into the mix bacon bits sprinkled over the top, and you’ve got a chicken casserole fit for a king!
So get your ingredients at the ready, because here comes a recipe that will blow your socks off.
- 6 medium potatoes cut into cubes (skin on)
- 1/3 cup oil (olive or vegetable)
- 1/2 teaspoon salt
- 1/2 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 5 tablespoons hot sauce
- 4 boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 cups shredded cheese (Mexican blend, cheddar, whatever really…)
- 1/2 pack (7 strips) Maple Leaf Ready Crispy Bacon, cooked and crumbled
- 1/2 cup diced green onion
Start by preheating your oven to 500 degrees F, yes you heard me, 500. Then spray a 9×13-inch baking dish with cooking spray and set aside. Then in a bowl, mix together the oil, salt, pepper, garlic powder, paprika and hot sauce; then add the potatoes and stir to coat.
Scoop the potatoes into the prepared baking dish leaving behind as much of the sauce as possible. Bake the spuds for 50 whole minutes, stirring ever 10 to 15 minutes until cooked through, crispy and golden brown on the outside.
While the potatoes are baking away, add the diced chicken to the leftover sauce mix and stir to coat. Then pop the chicken in the fridge to marinate while you turn your attention back to the potatoes. In a separate bowl, mix together the cheese, bacon and green onion and set aside.
Once the potatoes are fully done, remove from the oven and lower the temperature to 400 degrees F. Top the potatoes with the raw marinated chicken, then top all of that with your lovely cheesy mixture.
Return everything to the oven and bake for 20 minutes, or until the chicken is cooked through and the topping is melted and bubbly. Now the sauce you serve it with depends on your tolerance for spice, but it goes excellently with both hot sauce and sour cream.
Two of your favourite appetisers moulded into one amazing dinner, now that’s what I call a proper recipe. If like me, you love a one-pot dinner, here is a chicken rigatoni recipe that will absolutely dominate your dinner times.