John Myers
Greek Chicken and Potato Pan
The perfect greek chicken and potato pan recipe with a picture and simple step-by-step instructions.
- 100 g Red pointed peppers
- 1 Onion
- 500 g Waxy potatoes
- 500 g Chicken fillets
- Olive oil
- 2 tbsp Tomato paste
- 1 Can Chopped tomatoes (425 ml)
- 1 Can White beans (425 ml)
- 150 g Feta
- Salt
- Pepper from the grinder
- 2 tsp Oregano
- 2 tsp Gyros spice
- 1 tsp Ground cumin
- Sugar
- 2 tsp Clear broth
- Peel and dice the onion. Peel, wash and dice the potatoes. Clean the pointed peppers and cut into strips. Wash the chicken breast fillet, pat dry and cut into cubes. Heat the oil in a roasting pan, fry the meat in portions on all sides. Season with salt and pepper. Take out meat
- Fry the potatoes in the frying fat until golden brown. Add onions and pointed peppers and fry for 1–2 minutes. Season with salt and pepper. Add tomato paste and sauté briefly. Add tomatoes and chop with a spatula. Pour in the broth and 200 ml of water and simmer for about 20 minutes
- In the meantime, rinse the beans in a colander and let them drain. Add the meat and beans approx. 5 minutes before the end of the cooking time. Season to taste with gyros spice, oregano, cumin, salt, pepper and sugar. Crumble the cheese and sprinkle it over the chicken and potato pan. Garnish with fresh oregano.
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