Ingredients :
- 1 lb boneless skinless chicken breast
- 6-8 medium potatoes
- Red onion, about 1 quarter depending on size
- 2 tsp fresh finely chopped ginger root
- tbsp soy sauce
- 1 tsp A-1 Steak Sauce
- 1 tbsp apple cider vinegar
- to taste Franks Redhot Sauce
- to taste Tabasco
- 2 tsp Mrs. Dash tomato, basil, garlic seasoning mix
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1 tsp Garlic powder
- to taste salt and pepper
- 1.5 cups Shredded cheddar or mexican mix (or whatever cheese you have)
Method :
- Preheat oven to 350°F
- Cube chicken and potatoes. Chicken pieces should be significantly larger than potatoes so they don"t dry out. Place together in large bowl.
- Finely chop the fresh ginger and toss in bowl with chicken and potatoes
- Coursely chop red onion and add to bowl.
- Combine steak sauce, vinegar and soysauce in small bowl and pour over the chicken and potatoes. Mix ingredients until evenly coated.
- Add remaining ingredients EXCEPT FOR CHEESE and mix to coat evenly. I add the franks hot sauce and tobasco sauce to taste, about three or four shakes of each.
- Pour into large baking dish. Should be more than single layer in dish or it will dry out.
- Bake for about 20 minutes then take out and stir gently. Make sure the chicken pieces all get turned over.
- Bake another 15 to 20 minutes then stir again.
- Bake 7 to 10 minutes then stir and top with cheese. Bake another 5 to 10 minutes until cheese is melted and browned slightly.
- Sorry i dont have a photo of this but I had no idea my family would love it so much! They insisted I save the recipe so here it is. :-)
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