MASHED POTATO-CHICKEN BOWL
My hubby loves the mashed potato bowls they make at KFC. I came up with this recipe just for him. Although this is not a copy cat, by no means, that's where I got the idea from. I take a few short cuts in this recipe, so it's not necessarily homemade, but it is for sure "working mom" friendly. You can use either leftover mash potatoes or buy the bowls they sell at the grocery store these days. Cooking time includes prep time. Hope you enjoy it.
Provided by quick meal
Categories One Dish Meal
Time 30m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 9
Steps:
- Set up 3 bowls to bread chicken. Mix flour, salt and pepper and divide between 2 bowls. Place the 2 eggs in 3rd bowl and whisk. Heat oil in large skillet to fry.
- Dust chicken in first flour bowl. Dip in egg and then bread in the 2nd flour bowl. Put into hot oil to fry. The time it takes to fry will be determined by the size you cut your chicken pieces. Fry until golden brown and cooked throughout (should be 165 degrees).
- While chicken cooks, heat gravy in a small saucepan, cook corn in microwave and leave in the bag to keep it hot. Heat mashed potatoes in the microwave until hot.
- Build in bowls you plan to eat from. Put mashed potatoes on bottom, Then add the corn and chicken and pour desired amount of gravy on top.
- Sprinkle with cheddar cheese and serve.
Nutrition Facts : Calories 2425.7, Fat 160, SaturatedFat 34.9, Cholesterol 372, Sodium 2240.4, Carbohydrate 175.8, Fiber 10.9, Sugar 5.9, Protein 75.7
BAKED POTATO WITH CHICKEN GRAVY
This is an interesting sounding recipe, but sooo good. Even my picky children ate more than usual tonight. Enjoy!
Provided by Miss Diggy
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bake the potatoes at 375 for 1 hour, or until done.
- Boil chicken in water in a non-stick sauce pan until fully cooked through. Take chicken out of the water, and cut up into bite size pieces, then put back in saucepan.
- In another saucepan melt butter, and then add flour, mixing until all lumps are out. Then add in milk and stir constantly while it gets to a rolling boil. Take off heat and let it cool.
- Put chicken back on heat in saucepan and let brown, adding salt and pepper, and the other spices as well to taste, making sure to turn every so often to get all sides browned. Once done, add milk roux to chicken, and if needed keep it warm until potatoes are done.
- When potatoes are ready, add sour cream into chicken gravy and mix well and open potatoes and pour gravy on top, adding cheddar if wanted. ENJOY!
Nutrition Facts : Calories 564.9, Fat 34.9, SaturatedFat 19.6, Cholesterol 119.3, Sodium 223.8, Carbohydrate 39.7, Fiber 2.8, Sugar 1.4, Protein 24.1
GREEK CHICKEN AND POTATO BOWL
How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad, but it's come to my attention that these days, people really enjoy eating things called "bowls."
Provided by Chef John
Time 7h5m
Yield 4
Number Of Ingredients 25
Steps:
- Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
- Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
- Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
- Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
- Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
- Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
- Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
- While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
- Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
- To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.
Nutrition Facts : Calories 909.3 calories, Carbohydrate 38.4 g, Cholesterol 196.2 mg, Fat 63.2 g, Fiber 8.3 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 1925.9 mg, Sugar 4.8 g
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