Pargiot and Potatoes

Vera Newman Vera Newman
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Chicken and potatoes made on the stove? I call that a win! This easy, flavorful recipe
yields amazing results in under 30 minutes. It’s so good, it will become your new go-to winner, winner, chicken dinner!

40m 6-8
Easy Gluten Free Meat

Directions

  1. In a large nonstick frying pan, heat the oil over medium-high heat. Add onions and sauté for three to four minutes, or until they begin to soften.

  2. Add potatoes and sauté for five minutes, until they get some color. Add chicken and mix well.

  3. Add onion soup mix, garlic powder, paprika, turmeric, salt, and pepper. Mix well. Add the water and mix once more.

  4. Cook for 10 minutes, stirring frequently.

  5. Transfer to a serving platter and garnish with parsley, if using.

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3 Comments

Chaya Stamm •

I made this recipe. It was delicious! However note it took longer to get the potatoes and chicken cooked. Also there seems to be a mistake, it says to use a tablespoon of salt, it should say teaspoon. It would be inedible with a tablespoon.

Raquel Malul Kosher.com Team •
Reply to Chaya Stamm

You are correct, thank you for pointing this out! We updated the recipe to only show 1 tsp. 

Shoshanna Sheinkopf •

Can I use regular chicken cutlets?

Raquel Malul Kosher.com Team •
Reply to Shoshanna Sheinkopf

Sure

Gitty Weinberger •

can I substitute the pargiyot with turkey golash?

Raquel Malul Kosher.com Team •
Reply to Gitty Weinberger

Turkey tenders should work.