Potatoes & Chicken Santa Fe

Five ingredients, one skillet, 30 minutes. Chicken breast cubes and microwave-cooked potatoes get browned together in olive oil, then tossed with salsa and drained corn for a quick Southwestern dinner that takes almost no thought.

The microwave does the real work here, cooking the cubed potatoes in 8-10 minutes while the chicken browns in the skillet. Once the potatoes join the pan, they saute and pick up golden, crispy edges from the hot oil and the chicken fond on the bottom.

The salsa acts as both the sauce and the seasoning. No measuring spices, no chopping aromatics. Just pick a salsa you like and let it carry the flavor.

Kitchen Tips

• Cut the potatoes and chicken into the same ¾-inch cubes so everything cooks evenly and looks uniform on the plate.
• Don’t overcrowd the skillet when browning. If the pan is too full, the potatoes steam instead of getting crispy.
• Use a salsa with some body, not a thin, watery one. A chunky medium or hot salsa clings to the chicken and potatoes better.
• Drain the canned corn well. Extra liquid will make the finished dish soupy.

Variations

• Top with shredded cheddar, sour cream, and sliced jalapeños for a loaded version.
• Add a can of drained black beans for extra protein and fiber.
• Use sweet potatoes instead of regular for a sweeter, more colorful twist.