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Mexican Chicken and Potatoes

2 boneless skinless chicken breasts, cut in 3/4 inch cubes (I used chicken strips instead, but you can use as much chicken as you want)
2 cups red potatoes, cubed
1 banana pepper, diced (or jalapeno)
12 yellow onion, chopped
1 beef bouillon cube, dissolved in 3/8 cup water
14 cup olive oil
14 cup fresh lemon juice
1 teaspoon dried oregano
12 teaspoon cumin
12 teaspoon garlic powder


Preheat oven to 400F. Place chicken, potatoes, onions and jalapenos in a glass baking pan. Mix well to get everything evenly distributed in the pan. Pour the chicken bouillon over all. Whisk olive oil, lemon juice, cumin and oregano together. Pour over chicken and potato mixture. Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender. This would be really good served with a nice crusty loaf of bread to soak up the juices.

Source: www.food.com