Spicy Peruvian Bowl with Crispy Potatoes
A flavorful and satisfying Peruvian-inspired bowl filled with crispy potatoes, spicy chicken, and fluffy corn. Perfect for a quick and delicious meal.
Ingredients
- ●1 pound chicken breastcut into bite-sized pieces
- ●2 large potatoespeeled and cut into 1/2-inch wedges
- ●1 cup corn kernelsfresh or frozen
- ●2 fluffy tortillacut into quarters
- ●1/4 cup spicy saucesuch as aji amarillo sauce
- ●2 tablespoons olive oilfor frying
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the potato wedges with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until crispy.
- 3
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- 4
Add the corn kernels to the skillet and cook for an additional 2-3 minutes, or until tender.
- 5
In a small bowl, whisk together the spicy sauce and 1 tablespoon of water. Pour the sauce over the chicken and corn mixture, and stir to combine.
- 6
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 7
Assemble the bowls by placing a portion of the chicken and corn mixture onto a tortilla, followed by a portion of the roasted potatoes. Serve immediately.