- 1 pound baby new potatoes
- 1 tablespoon plus 1 teaspoon salt, divided
- 1 tablespoon canola oil
- 1 onion, cut into 1-inch pieces (about 1 ½ cups)
- 4 small multicolored bell peppers, seeded and cut into 1-inch pieces (about 2 cups)
- 2 large garlic cloves, thinly sliced (about 1 tablespoon)
- ½ cup chicken stock
- 2 cups chopped, cooked chicken - rotisserie chicken is great for this
- ¼ cup chopped green garlic - omit if unavailable
- ¼ cup chopped sun dried tomatoes
Place the potatoes in a large pot and add cold water to cover by 1 inch; bring to a boil over high. Add 1 tablespoon salt; reduce heat to medium-low, and simmer until potatoes are easily pierced with a knife or fork, 15 to 20 minutes. Drain potatoes; set aside, and let cool. Cut cooled potatoes into quarter wedges; set aside.
Heat a sauté pan over medium-high heat. Add the onion; cook, stirring occasionally, until they lightly brown, 3 to 4 minutes. Add the cut potatoes; cook without stirring until light golden brown, about 3 minutes. Stir in the bell peppers, garlic, and the remaining 1 teaspoon salt. Add the stock, chopped chicken, and green garlic - if using; cook, stirring occasionally, until almost all of the liquid evaporates, about 10 minutes. Remove the pan from heat; stir in the sun dried tomatoes and serve.
- Yields: 4 servings
- Preparation Time: 40 minutes