Underground Baked Chicken And Potatoes Food

POTATO-TOPPED CHICKEN CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Steps:

• Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
• Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
• Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
• Discard basil sprigs. Garnish with shredded basil and serve immediately.

UNDERGROUND BAKED CHICKEN AND POTATOES

Steps:

• Dig a hole about 1 foot into the ground. Place a layer of hot coals on the bottom, and cover with a 1/2 inch layer of dirt.
• Rub the chicken breasts with oil, then season with garlic salt, pepper, and oregano. Wrap each breast securely in aluminum foil and place into the hole.
• Cover the hole with about 6 inches of dirt and allow the chicken to cook for 3 to 4 hours. About 45 minutes before you are ready to eat, wrap the potatoes individually in aluminum foil, and place them in the coals of a campfire to cook. When the potatoes are ready, dig up the chicken and serve with potatoes.

ONE-PAN CHICKEN AND POTATO BAKE

Steps:

• PREHEAT oven to 400°F
• Place chicken and potatoes in 13x9-inch baking dish.
• POUR dressing over chicken and potatoes; sprinkle with cheese.
• BAKE 1 hour or until chicken is cooked through (180ºF).
• Sprinkle with chopped fresh parsley, if desired.

GROUND CHICKEN/BEEF WITH POTATOES & SPINACH

Steps:

• Heat up the oil in a pot.
• On medium high heat fry the onions till they release their water and begin to shrivel.
• Then add the ginger, garlic, jalapeno, fenugreek, cumin, cumin powder, coriander powder, turmeric powder and chili powder. Slowly add about 1/4 cup of the water since the spices will pop and try to stick to the bottom. Cook and stir for approx 2-3 minutes.
• Then add the chopped tomato, stir and cook till it softens. (Tomato is added last because if you add it before it will kill the flavor of ginger/garlic in my experience).
• Add your choice of ground meat and potatoes with 1/4 cup more of the water, stir really well, cover and cook on medium for 15 minutes (add more water if you need to so it doesn't stick to the bottom).
• Add the spinach, tomato paste, salt and pepper to taste. Stir well again till it coats the entire mixture.
• Add the remaining water, cover and cook for another 5 minutes till the spinach releases any water and wilts down to a dark green.
• When done, turn up the heat to high and dry out any water in the pot. (This step is not necessary, my family prefers it a little saucy, my husband prefers it dry, just depends on how you want it.).
• Serve hot.