Ingredients: |
Ingredients: 2 boneless skinless chicken breasts, cut into 1/2-inch cubes 8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on) 1⁄3 cup olive oil 1 1⁄2 teaspoons salt 1 tablespoon fresh ground pepper 1 tablespoon paprika 2 tablespoons garlic 6 tablespoons buffalo sauce
Topping
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend 1 cup crumbled cooked bacon 1 cup diced green onion
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Directions: |
Directions:1. Preheat oven to 500F (This is NOT a typo, 500F is correct!) . 2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic & paprika. 3. Add the cubed potatoes and stir to coat. 4. Add the potatoes to a greased 9x13 baking dish. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. 5. Add the cubed chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake. 6. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside. 7. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. 8. Cook the chicken slightly in a skillet but not cooked al the way through 9. Top the potatoes with the slightly cooked chicken 10. In a large bowl mix the topping ingredients together 11. Top the chicken with the cheese topping and bake for 10-15 minutes or until chicken is finished cooking and cheese is bubbly. |