Mexican Chicken and Potatoes

Name: Mexican Chicken and Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 2 boneless skinless chicken breasts, cut in 3/4 inch cubes (I used chicken strips instead, but you can use as much chicken as you want); 2 cups red potatoes, cubed; 1 banana pepper, diced (or jalapeno); 1/2 yellow onion, chopped; 1 beef bouillon cube, dissolved in 3/8 cup water; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder

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Recipe by MrsBone04

This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely.

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READY IN: 55mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

boneless skinless chicken breasts, cut in 3/4 inch cubes (I used chicken strips instead, but you can use as much chicken as you want)
2

cups red potatoes, cubed
1

banana pepper, diced (or jalapeno)
¹⁄₂

yellow onion, chopped
1

beef bouillon cube, dissolved in 3/8 cup water
¹⁄₄

cup olive oil
¹⁄₄

cup fresh lemon juice
1

teaspoon dried oregano
¹⁄₂

teaspoon cumin
¹⁄₂

teaspoon garlic powder

DIRECTIONS

Preheat oven to 400°F.
Place chicken, potatoes, onions and jalapeños in a glass baking pan.
Mix well to get everything evenly distributed in the pan.
Pour the chicken bouillon over all.
Whisk olive oil, lemon juice, cumin and oregano together.
Pour over chicken and potato mixture.
Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
This would be really good served with a nice crusty loaf of bread to soak up the juices.

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