ONE POT CHICKEN WITH BROCCOLI AND POTAOES

Feature Products

  1. Cast Iron Casserole
  2. Corelle bowl
Feature Products
  1. Cast Iron Casserole
  2. Corelle bowl
Ingredients
  1. 2 tbsp Olive Oil
  2. 3-4 Boneless Skin-on Chicken Thighs (cut to mix size lightly seasoned with salt and pepper)
  3. 2 tsp Salt
  4. 1⁄2 tsp Ground Black Pepper
  5. 1 Small size Corn (Chopped)
  6. 1 Medium Sized Potato (Chopped)
  7. 1/2 Onion (Chopped)
  8. 1/2 Medium Red Bell Pepper (Chopped)
  9. 1/2 Medium Yellow Bell Pepper (Chopped)
  10. 1/2 Medium Green Bell Pepper (Chopped)
  11. 2 tbsp minced Garlic
  12. 1 head Broccoli (Cut into florets and blanched)
  13. 2 tbsp Light Soy Sauce
  14. 2 tbsp fresh Lemon Juice
  15. 1 cup chicken stock / water (add 1 cup more if you like soupy chicken)

DIRECTIONS

  1. Heat 2 tbsp of olive oil in the cast iron casserole over medium-high heat on the stove.
  2. Add garlic & onions to sauté for about 2 minutes and add all pepper stir fry for 3 minutes.
  3. Add chicken and sauté for about 5 minutes.
  4. Add broccoli, corn, potato and chicken stock, salt and pepper and cook for 1 hour.
  5. Add soy sauce and lemon juice.
  6. Serve in Corelle bowl
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