Pan-Fried Potatoes with Chicken

Cooking method

1. Step 1:

   

   How do you make fried potatoes with chicken? Gather your ingredients. Use fresh, boneless, skinless chicken breast; if it's frozen, thaw it first. For frying, choose lower-starch potatoes so the pieces hold their shape and don't fall apart. Onion, sized to taste. We'll fry in vegetable oil, or you can use olive oil. Salt to taste, and you can add ground black pepper too.

2. Step 2:

   

   For frying potatoes with chicken, use a good skillet — either nonstick or one you trust nothing will stick to. You can use more or less chicken to taste. Set the skillet over high heat, pour in some of the oil, and heat it up. Rinse the chicken breast under cold running water and pat it dry. Cut it into small pieces and add them to the hot skillet. Fry the meat until it changes color.

3. Step 3:

   

   Wash and peel the potatoes. Rinse them again, pat dry, and cut into small cubes, sticks, or wedges. Add the cut potatoes to the fried chicken, pour in the vegetable oil, reduce the heat to medium (or just below), and fry the potatoes and chicken uncovered for 10–12 minutes. Stir gently 2–3 times so they cook evenly, but without breaking up the pieces.

4. Step 4:

   

   Peel the onion and cut it however you like — into pieces, half-moons, or quarters. Add it to the potatoes and chicken, cover, and cook for 1–2 minutes. Then add the salt, stir, and cook another 5 minutes uncovered, or until the potatoes are done.

5. Step 5:

   

   Serve the fried potatoes and chicken hot. It's a meal on its own. When serving, you can sprinkle it with chopped fresh green onion or dill. It pairs well with lightly salted herring, homemade pickles, and fresh vegetables.