Potato food with chicken pieces

Hello world~~~

How’s the weather in your city? Here it started snowing in the evening, and now at 2AM there is a layer of snow on the ground, and on the streets, since there are very few cars to melt it. It’s a snow storm out there. *sigh*

For times like this, there is nothing like some warm, home-made food. Today’s recipe is really really easy to make too, and I believe I have a very unflattering picture to show you. Unflattering for the dish, that is, hehe.

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Today’s recipe can be prepared in 2 different ways.


  • 1 kg potatoes [I believe that’s 2 pounds]
  • 2-3 medium carrots
  • 1 chicken breast, or 2 chicken whole legs [what are they called, leg pans?]
  • tomato sauce [about 2 or 3 table spoons]
  • some salt
  • some water
  • your favorite condiments and herbs


  • You can add onion, but no garlic.
  • The chicken may or may not have the skin on, depending on how you prefer it.
  • You probably can use different meat as well, such as pork, but not something really flavored.

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  • Pre-heat the oven.
  • Peel the potatoes and the carrots, and chop them to about bite size. Chop the chicken to bite size as well.
  • Throw them with the chicken in a large enough pot, cover with water, add salt, and place the pot in the heated oven.
  • Let cook for about an hour on medium-low heat. Check on the food from time to time, add more water if needed,  stir, poke the chicken to ensure it’s cooking on the inside as well.
  • With some 10 minutes before the food is done [the fork has no problem sticking through the potatoes, carrots, and the meat looks done] add the condiments and the tomato sauce and let cook some more.

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This method is good if you want to add onion 😉  and you don’t have to pre-heat the oven, not from the start.

  • After you chop everything, you boil the carrots and the potatoes together, and you stir fry first the onion, then the chicken, and set aside till the potatoes and carrots are half done.
  • At that point, add the onions and the chicken, and throw in the oven, and let cook until the vegetables can be easily pierced with the fork. Don’t forget to add the condiments and tomato sauce like in the first method.

In my images the white-ish pieces are the chicken, yellow ones are the carrots, and the orange are the carrots, of course.

Bon Appetit!