Creamy Chipotle Chicken & Potatoes

Ingredients

• 1200 g boneless chicken thighs (Raw; trim excess fat)
• 2.5 tsp salt (For the chicken marinade)
• 3 tsp dried parsley (For the chicken marinade)
• 5.5 tsp garlic powder (3 tsp for the chicken marinade and 2.5 tsp for the potatoes)
• 3 tsp smoked paprika (3 tsp for the chicken marinade and 3 tsp for the potatoes)
• 2.5 tsp ground cumin (For the chicken marinade)
• 5.5 tsp onion powder (3 tsp for the chicken marinade and 2.5 tsp for the potatoes)
• 100 g chipotle paste (100 g for the chicken marinade; 60–80 g for the sauce, depending on desired spiciness)
• 1.5 limes (Juiced)
• 30 g olive oil (For the chicken marinade)
• 1300 g yellow potatoes (Raw and cubed)
• 5 tsp Italian herbs (3 tsp for the potatoes and 2 tsp for the sauce)
• avocado cooking spray (Use a heavy pass to coat the potatoes)
• 20 g light butter (For cooking the onion)
• 175 g red onion (Source gives 150–200 g; finely chopped)
• 1.5 tsp salt (For the creamy sauce)
• 400 g light evaporated milk (For the sauce)
• 110 g light cream cheese (For the sauce)
• fresh parsley (Freshly chopped; for garnish and folding into the potatoes)

Steps

1. 1

   Trim excess fat from the raw boneless chicken thighs. Add the salt, dried parsley, garlic powder, smoked paprika, cumin, onion powder, chipotle paste, lime juice, and olive oil. Mix thoroughly so the chicken is evenly coated. Marinate overnight if possible for more flavor.

2. 2

   Preheat the oven to 200°C / 390°F. Line a sheet pan for the potatoes and prepare a second sheet pan for the chicken.

3. 3

   Heat a large pan over low heat. Add the light butter and finely chopped red onion. Cook for 5–7 minutes, until the onion has softened and is lightly browned.

4. 4

   Add the sauce salt, Italian herbs, and 60–80 g chipotle paste to the softened onion. Mix well and cook for another 5 minutes, until caramelised.

5. 5

   Keep the heat low. Add the light evaporated milk and light cream cheese. Stir continuously until the mixture becomes smooth, rich, and creamy.

6. 6

   Cube the yellow potatoes. Add the garlic powder, Italian herbs, and smoked paprika, then apply a heavy pass of avocado cooking spray. Mix well to coat the potato pieces evenly.

7. 7

   Spread the seasoned potatoes on the lined sheet pan. Roast at 200°C / 390°F for 25 minutes, until golden and crispy.

8. 8

   Season the roasted potatoes with salt, then fold them into the creamy chipotle sauce along with freshly chopped parsley until fully coated.

9. 9

   Spread the marinated chicken on the prepared sheet pan. Bake at 200°C / 390°F for 25 minutes, until golden and juicy.

10. 10

    Cut the baked chicken into cubes. Serve with the creamy chipotle potatoes and enjoy.

Notes

The source states that overnight marination gives the chicken more flavor. The potato instructions say to season with salt after roasting, but the quantity of that salt is not separately specified. The source provides ranges for the red onion and sauce chipotle paste; midpoint values are represented for scaling, with the original ranges retained in the notes.

Nutrition per serving

• main
• meal prep
• high-protein
• sheet-pan
• oven-baked
• spicy
• Mexican-inspired