Wednesday, April 3, 2013

Buffalo Chicken and Potatoes

I found this recipe on Facebook, my cousin's wife Hollie had posted it, and I honestly can't tell you where the recipe originated.  Just kidding, here's the link ;)  Anyway, I'll post the recipe the way I made it, and sorry I can't give credit where it is due.  This buffalo chicken and potatoes was really good, although just a tiny bit spicy.  Noah gave it a perfect 10, and he had two servings of it, Owen gave it an 8 because of the spice factor, and Aaron and I gave it a 9.  This really was delicious.  We got 6 servings out of this, and each serving was 434 calories, not including the ranch.

Buffalo Chicken Potatoes

12 oz boneless skinless chicken tenders, cut into 1 inch pieces
5 gold potatoes, chopped
4 T olive oil
3 T sriracha (I will use a little less next time)
1 T garlic powder
1/2 T paprika
1 t salt
1 t pepper
2 c cheese
4 slices bacon, cooked and chopped
5 green onions, chopped

Preheat the oven to 500.  Mix together the olive oil, sriracha, garlic powder, paprika, salt and pepper in a large bowl, then mix potatoes together in it.  Spray a 9x13 pan with cooking spray, then place the potatoes in the dish.  Try to leave as much marinade as possible in the bowl so you can marinate the chicken.  Put the potatoes in the oven, checking them every 10-15 minutes, and while you are doing this, coat the chicken in the marinade, and let them sit until the potatoes are golden brown and crispy, about 40 minutes.  Remove the potatoes from the oven and turn the oven down to 400.  Place the chicken on top of the potatoes, then top with cheese, bacon bits and green onions.  Cook for 10-15 more minutes until the chicken is done and the cheese is melted.  Serve with ranch dressing.  Yum!!!

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