Ingredients
Method
Instructions
- Cut potatoes into thick wedges. Pat them dry with paper towels before frying to ensure a crispy exterior. Season with salt and pepper.
- Heat oil in a deep skillet to medium-high temperature. Fry potatoes in batches until golden brown and tender, about 12 to 15 minutes. Drain on paper towels.
- Cook rice according to package directions if not already prepared. Keep warm until ready to serve.
- Slice chicken breasts into bite-sized strips about half an inch thick. Season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until browned and nearly cooked through. Add minced garlic in the last minute, then drizzle with soy sauce, paprika, and optional chili flakes.
- Add sliced green bell pepper, red bell pepper, and onion to the skillet with the chicken. Stir everything together and cook for 5 to 7 minutes until vegetables are soft but still have a slight bite.
- Mound fluffy white rice on one side of your plate, arrange golden potato wedges alongside, and pile the saucy chicken and peppers on top or next to the rice. Garnish with fresh parsley if desired.
Nutrition
Notes
For extra crispiness on the potatoes, make sure oil is hot enough before frying. Don't skip patting the potatoes dry. Chicken cooks fastest when sliced uniformly. The vegetables should still have a slight crunch, so don't overcook them. Leftovers keep well in the refrigerator for up to 4 days, though store rice and potatoes separately to prevent sogginess.