WORLD: Garlic Potatoes with Chicken

June 20, 2008 at 11:50 pm 2 comments

2 pounds thin-skinned red and/or white potatoes (about 18)
1 TPSP olive oil
1 onion
12 ½ oz. chicken OR veggie chicken OR 10 oz. firm tofu, cubed
1 bulb garlic, cloves peeled
3 TBSP dried tomatoes, rehydrated and minced
2 tsp fresh rosemary leaves
salt to taste (optional)
fresh rosemary sprigs for garnish

1. Scrub potatoes. In 500ºF oven, heat oil in a 10”x15” roasting pan until hot, about 1 ½ minutes. Add potatoes and onion; shake pan to coat vegetables with oil. Cook 15 minutes, then add chicken or tofu cubes and garlic and cook 30 minutes more, stirring vegetables every 10 minutes.
2. Stir tomatoes and rosemary leaves into potato mixture. Add salt to taste, if desired. Pour onto serving platter and garnish with rosemary sprigs.

Serves 6.

Note: The first time I cooked this, the veggies burned, so next time I used a little more olive oil and made sure to cut everything to about the same size.

I think this recipe was from the second Healthy Choices cookbook.


Entry filed under: Dairy-Free, Gluten-free, Wheat-free, World. Tags: , , , .


2 Comments Add your own

  • 1. Inyoung  |  September 9, 2009 at 2:12 pm

    do you need to cut these potatoes at all?

  • 2. The International Chef of Mystery  |  September 10, 2009 at 10:55 am

    I like to cut the potatoes into quarters so they'll cook faster (even smaller pieces if desired).


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