Pan-fried chicken and mashed potatoes

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Mashed potatoes are shockingly simple and filling. They pair well with chicken…or vegetables. Or meat. The chicken I’m pairing with these potatoes is pan-fried and just a little spicy. Easy to make and pretty tasty.

Recipe:

Ingredients:

• 2-3 large chicken breasts, cut however you would like.
• 4 large potatoes.
• Olive Oil.
• 3/4 c milk.
• A few spoonfuls of butter.
• Parsley, to taste.
• Oregano, to taste.
• Caribbean jerk seasoning, to taste.
• Garlic powder, to taste.
• Salt/pepper, to taste.
• Chipotle seasoning, to taste.
• Paprika, to taste.

Directions:

1. Wash all four potatoes, skin two of them.
2. Cube the potatoes and toss them in a pot with enough water to cover them and a pinch of salt.
3. Bring them to a boil. In the meantime start on the chicken.
4. Cut the chicken however you would like. I recommend smaller pieces, as they will cook faster and are more convenient.
5. Season the chicken breasts with your spices of choice. Just toss them in a ziplock bag, add the chicken and shake.
6. Lightly coat a skillet in (extra virgin) olive oil.
7. Add the chicken and bring the stove to about medium.
8. Once you can easily stab through the potatoes with a fork they’re done. Drain the water and add the seasonings of your choice. I used just a bit of chipotle, and a good amount of parsley, garlic, salt, pepper and oregano.
9. Add the milk and butter to a pot and heat them enough to melt the butter.
10. Add the milk and butter to the potatoes and beat them until you’re happy. I left them a bit lumpy.
11. The chicken is finished once you can cut them open and see solid white. Set them on a paper towel to drain off the oil, or serve them as-is if you don’t care about the extra oil.