Chicken and Potatoes with Pickled Jalapeños

Ingredients:

• 1 can of pickled jalapeños   

• 3 chicken breast

• 2 russet potatoes

• 2 carrots

• 1 onion

• 4 garlic cloves

• 1 Tbsp AP flour 

• 1/2 Tbsp black pepper

• 1 tsp salt 

• 1/2 Tbsp Mexican oregano 

• 1 1/2 cups of chicken broth 

Instructions:

1. Season the chopped chicken with black pepper, salt, and minced garlic. Mix well. 

2. Add flour to the chicken mixture and combine. 

3. Heat olive oil in a cast-iron skillet over medium heat and cook the chicken half way through. 

4. Add chopped onions and cook until soft. Then, add carrots and potatoes.

5. Pour in pickled jalapeno juice, chicken broth, pickled jalapenos, and Mexican oregano. Mix well. 

6. Press down the potatoes into the broth and cook until potatoes are soft, about 18 minutes. 

7. Optional: add more pickled jalapenos and carrots, then simmer for a few more minutes. 

8. Remove from heat, cover, and let sit for 3-4 minutes before serving. This dish can be served hot or cold. Recommended side dish is Mexican oregano rice! 

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