Savory Chicken and Potatoes
A perfect pairing of well-seasoned chicken and fluffy potatoes. Goes very well with bread, too!
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 2)
- 1 chicken thigh (250 g)
- 2 potatoes (300 g)
- 1/3 carrot (50 g)
- 1 clove garlic (grated)
- 2/3 tsp salt
- 1/2 tbsp vegetable oil
- Black pepper (coarsely ground), as needed
- 200 ml water
Trim off the excess fat from the chicken thigh and cut into bite-size pieces. Put in a bowl and rub in the salt and garlic.
Make sure to thoroughly rub the seasoning into the chicken because it's the base for the dish's flavor.
Peel the potatoes, cut into 4-6 equal size pieces and rinse. Peel the carrot and cut into small irregular shapes of uniform size (rangiri).
Heat the vegetable oil in a pot and stir-fry the chicken for about a minute over medium heat. Add the water, cover and shallow-poach for about 15 minutes.
Shallow poaching is a combination of simmering and steaming, so the ingredients should be just barely covered in liquid.
Once the potatoes are tender, uncover and simmer until most of the liquid has evaporated. Sprinkle with black pepper to taste. If necessary, add an extra pinch of salt.
Be careful not to burn the dish when reducing the liquid.