TASTIEST Creamy Chipotle Chicken & Potatoes🍗🍟🧀 Only 548 Calories 51g Protein!

Ingredients

• 1200 g Raw Boneless Chicken Thighs
• 2.5 tsp Salt
• 3 tsp Parsley
• 3 tsp Garlic Powder
• 3 tsp Smoked Paprika
• 2.5 tsp Cumin
• 3 tsp Onion Powder
• 100 g Chipotle Paste
• 1 and 1/2 limes Limes
• 30g or 6 tsp Olive Oil
• 1300 g Raw Yellow Potatoes
• 2.5 tsp Garlic Powder
• 3 tsp Italian Herbs
• 3 tsp Smoked Paprika
• 2.5 tsp Onion Powder
• Avocado Cooking Spray
• 20 g Light Butter
• 150-200 g Red Onion
• 1.5 tsp Salt
• 2 tsp Italian Herbs
• 60-80 g Chipotle Paste
• 400 g Light Evaporated Milk
• 110 g Light Cream Cheese
• Freshly Chopped Parsley

Steps

1. Trim excess fat from the chicken thighs.
2. Add the seasonings, chipotle paste, lime juice, and olive oil to the chicken.
3. Mix well, then marinate overnight if possible.
4. Heat a large pan on low.
5. Add butter and chopped red onion to the pan.
6. Cook for 5-7 minutes until softened and lightly browned.
7. Add the seasonings and chipotle paste to the pan.
8. Mix and cook for another 5 minutes until caramelised.
9. Keep the heat low.
10. Add evaporated milk and cream cheese to the pan.
11. Stir continuously until smooth, rich, and creamy.
12. Cube the potatoes.
13. Add garlic powder, Italian herbs, smoked paprika, onion powder, and cooking spray to the potatoes.
14. Mix well.
15. Spread the potatoes on a lined sheet pan.
16. Roast at 200C / 390F for 25 minutes until golden and crispy.
17. Season the potatoes with salt.
18. Fold the potatoes into the sauce with fresh parsley until fully coated.
19. Spread the marinated chicken on a sheet pan.
20. Bake at 200C / 390F for 25 minutes until golden and juicy.
21. Cut the chicken into cubes.
22. Serve the chicken with the creamy potatoes and enjoy.