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olive oil salt freshly ground pepper paprika garlic hot sauce potatoes chicken breasts green onion bacon
Viewed: 24 - Published at: 7 years agoIngredients
- 13 cups Olive Oil
- 1- 1/2 teaspoon Salt
- 1 Tablespoon Freshly Ground Pepper
- 1 Tablespoon Paprika
- 2 Tablespoons Garlic Powder
- 6 Tablespoons Hot Sauce
- 10 whole Medium Potatoes, Cut Into 1/2-inch Cubes (I Leave The Skin On)
- 2 pounds Boneless Skinless Chicken Breasts, Cut Into 1/2-inch Cubes
- 2 cups Fiesta Blend Cheese Or A Mix Of Cheddar & Monterey Jack
- 1 cup Diced Green Onion
- 1 cup Cooked And Crumbled Bacon
Method
- Preheat oven to 500 F. This is not a typo, 500 F is correct!
- Coat a 9 x 13 inch baking dish with non-stick baking spray and set it aside.
- In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
- Add the cubed potatoes and stir to coat.
- Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
- Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
- While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
- Put it into the refrigerator to marinate until the potatoes are ready.
- Once the potatoes are fully cooked, remove them from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the raw marinated chicken.
- In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mix.
- Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.
- Enjoy!
