Spicy Potato Chicken Bake: simple to make but packs a powerful punch
If you're one of those people who can't get enough spicy food, you might want to gather up some extra pepper power to help this dish achieve your expectations. We don't want to lead you to blandsville, after all. But if a simple jalapeño is enough to have you in tears and glugging milk for the rest of the evening, you should be good to go with this!
This dish is really all about where your limits are as a connoisseur of spice and you'll notice we've simply listed "chili sauce" as the key ingredient. You probably have your own favorites, but if you're looking for ideas, at the bottom of the article we've listed a few of ours from a little nippy to truly nuclear.
You will need:
- 7 oz potatoes
- 14 oz chicken breast
- 3-4 slices bacon
- 1 spring onion
- 1/2 cup cheddar or cheddar jack cheese, shredded
For the marinade:
- 1 tbsp paprika
- 1 tbsp salt
- 1 garlic clove
- 2 tbsp chili sauce (see below!)
- 1/4 cup olive oil
1. Cut the potatoes and chicken breast into cubes. Fry the bacon and drain off the grease. Cut the spring onion into strips. Mix these ingredients in a casserole dish.
2. Prepare the marinade by adding paprika, salt, minced garlic, chili sauce and olive oil to a small bowl, stirring until well mixed.
3. Pour the marinade over the other ingredients in the casserole dish and mix thoroughly with a spoon until well coated. Sprinkle with cheese and bake at 350 °F for 35 minutes.
When finished, garnish with sour cream and chives if desired. Enjoy!
* Some of our favorite hot sauces: