RCI-MT.004.0676.001
Potatoes and Leeks with Chicken
Potatoes and Leeks with Chicken from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- garlic3 clovesminced
- 2 tbsp
- curry powder or to taste2 tsp
- crushed½ tspdried chilies
- ¼ tsp
- ¼ tsp
- leeks3 unittrimmed and chopped
- potatoes3 unitpeeled and cut in 1" chunks
- low sodium tomato sauce1 cup
- 2 cup
- butternut squash3 cuppeeled and cubed
- red peppers2 unitdiced
- chicken breasts4 unitboned
- 1 tbsp
- fresh cilantro½ cupchopped
Method
1
Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Add minced garlic and chopped ginger root, stirring constantly for 1-2 minutes until fragrant.
2
Add curry powder, crushed dried chilies, allspice, and cinnamon to the pot, stirring to combine and toast the spices for about 30 seconds until aromatic.
3
Stir in the chopped leeks and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
4
Add the peeled and cubed potatoes and butternut squash to the pot, stirring to coat with the spiced oil. Cook for 2 minutes.
2 minutes
5
Pour in the tomato sauce and chicken broth, stirring well to combine. Bring the liquid to a simmer over medium-high heat.
5 minutes
6
While the broth simmers, pat the chicken breasts dry with paper towels. Heat 1 tbsp olive oil in a separate skillet over medium-high heat.
7
Season the chicken breasts as desired and sear them in the hot skillet for 4-5 minutes per side until golden brown but not cooked through. Transfer to a plate.
8 minutes
8
Nestle the seared chicken breasts into the simmering pot with the vegetables, along with the diced red peppers. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
23 minutes
9
Remove the pot from heat and stir in the chopped fresh cilantro. Taste and adjust seasonings as needed before serving.