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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!
1/4 cup oil, such as Gefen Canola Oil
1 large onion, sliced
3 medium Yukon gold potatoes, peeled and diced
2 pounds (8 pieces) boneless, skinless chicken thighs (pargiot), cut into bite-sized pieces
1 tablespoon Lipton Onion Soup Mix
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Pereg Turmeric
1 tablespoon salt
1/4 teaspoon black pepper
1/3 cup water
chopped fresh parsley, to garnish (optional)
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.
Add potatoes and sauté for five minutes, until they get some color. Add chicken and mix well.
Add onion soup mix, garlic powder, paprika, turmeric, salt, and pepper. Mix well. Add the water and mix once more.
Cook for 10 minutes, stirring frequently.
Transfer to a serving platter and garnish with parsley, if using.
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