You know that baked creamy chicken and potatoes that so many readers have tried and enjoyed? Okay, if you’re new here, check out this link and note that the baked creamy chicken and potatoes entry consists of three pages. So, it’s become quite popular. My kids love it and many of you say the same. Now, I wanted something similar that will be just as kid-friendly and, at the same time, a dish that adults — especially those who carefully monitor their fat intake — won’t be scared to have a second helping of. Enter this chicken and potatoes in yogurt recipe.
No butter, no cream, no cheese. Instead, chopped onion leaves and crisp fried onion bits serve as contrast in color and texture. The sauce appears thin and I figure that I should have used more than a cup and a half of yogurt. I will next time. Perhaps, I’ll even throw in a cup of sweet peas too. And slices of fresh mushrooms. The first attempt was good enough to be shared nonetheless.
Serves 4 to 6.
Ingredients of chicken and potatoes in yogurt
750 g. of chicken fillets1
400 g. of potatoes
5 tbsps. of pure vegetable oil2
salt
pepper
3 tbsps. of chopped onion leaves
2 tbsps. of fried onion bits3
yogurt4
Cut the chicken fillets into two-inch cubes. Season with salt and pepper.
Peel the potatoes and cut into wedges a bit smaller than the chicken pieces. The chicken will shrink as it cooks and by cutting the potatoes into smaller pieces by the time the dish is cooked, the chicken and potatoes will be about the same size.
Heat the vegetable oil in a non-stick pan. Fry the chicken pieces until the change color. Add the potato wedges and cook over high heat, stirring often, until the edges of the potatoes start to turn light brown. Pour in half a cup of water, lower the heat, cover and simmer for about 15 minutes.
By the time the chicken and potatoes are cooked through, the mixture should be almost dry. Pour in the yogurt, stir and add more salt and pepper if necessary. Turn off the heat, stir in the chopped onion leaves and sprinkle the fried onion bits.
Serve hot with bread or rice. Might be good with pasta too.
Notes:
1I used chicken thigh fillets, skin on, but you can substitute skinless breast fillets.
2You may need more if you’re not using a non-stick cooking pan.
3Chop half an onion and fry in a little vegetable oil with a pinch of sugar until browned and crisp. Drain on paper towels.
4I suggest about 3 cups since the 1-1/2 cups I used made a thin sauce.
Like your family, I love the chicken and potatoes in cream recipe. However, as I’m currently trying to lose weight, I’m always on the look out for healthier versions of old favourites.
Thanks for this post, I’d definitely be making it and hope that it’s as good as the original without the guilt associated with it!
Hi Ms. Connie!
Mukhang ang sarap talaga nito. Is it ok to use sour cream? I got a tub in the fridge but no yogurt. Pwede kaya yun?
Thanks!
Raquel, it’s not as creamy without the cheese but there’s definitely less guilt involved.
Beng, oh yes! I often substitute yogurt for sour cream and vice versa. If you add mushrooms, it’ll be something similar to stroganoff. You might want to check out an earlier entry called chicken, peas and mushrooms in sour cream.
What yogur do you use Ms. Connie?
Thanks..
qdchair, whatever’s available. hehehe
I think if you strain the yogurt first you will get a creamier sauce.
Great!!! Thanks Ms. Connie!