Ingredients
Scale
- 2 lbs Chicken Breast, cut into 1-inch cubes
- 1/2 cup Peri-Peri sauce (your choice of heat level)
- 1 cup Heavy cream
- 4 large Russet potatoes, cut into thin fries
- 3 cloves Garlic, minced
- 2 tbsp Fresh parsley, finely chopped
- 1 tsp Dried oregano
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- 1/2 cup Chicken broth
Instructions
- Preheat your oven to 425°F (220°C). Soak the cut potato strips in cold water for 10 minutes to remove excess starch, then pat them completely dry with a kitchen towel. In a large bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
- While the fries are roasting, season the chicken cubes with salt, pepper, and smoked paprika. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken bites in batches, ensuring not to crowd the pan. Sear the chicken for about 5-6 minutes until golden on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in half of the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Add the peri-peri sauce and heavy cream. Whisk the mixture constantly until it begins to simmer and slightly thicken, which should take about 3 to 4 minutes.
- Return the seared chicken bites and any accumulated juices back into the skillet with the sauce. Stir well to ensure every piece of chicken is thoroughly coated in the creamy peri-peri mixture. Let it simmer together for an additional 2 minutes so the flavors can meld beautifully. Taste the sauce and add more peri-peri sauce if you prefer a spicier kick.
- Once the fries are out of the oven, immediately toss them in a bowl with the remaining minced garlic, fresh parsley, and dried oregano. The residual heat from the fries will slightly cook the garlic and release the herbal aromas. To serve, place a generous portion of fries on a plate and top them with the creamy peri-peri chicken, or serve them side-by-side for a classic look.
- Cook Time: 40 minutes