Roasted Chicken And Potato Sarciado


  • 2 tablespoons oil
  • 2 lbs chicken thighs, boneless, trimmed and cut into large pieces
  • Salt and pepper to taste
  • Flour as needed
  • 2 garlic cloves, minced
  • ¼ cup diced red onion
  • ½ cup diced red bell pepper
  • 1 teaspoon Sriracha sauce
  • ½ cup chicken stock
  • 1 cup chicken gravy *
  • 3 cups Idaho® russet potatoes, boiled, diced, and fried
  • 1 tablespoon diced cilantro
  • ¼ cup sliced green onion
  • *Ingredients for Chicken Gravy
  • 1 tablespoon oil
  • 1 large white onion
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 bones of whole chicken, cut up and washed


  1. Heat a heavy bottomed braising pan. Add oil. Season chicken thighs with salt and pepper, dust with flour and shake. Brown all sides. Remove from the pan and reserve.
  2. Sauté garlic and onion in a pan over medium heat until translucent. Add peppers and stir. Add browned chicken, Sriracha, stock and gravy. Adjust seasoning as necessary.
  3. Serve in a large serving dish or individual plate alongside fried potatoes. Garnish with cilantro and green onions.
*Directions for Chicken Gravy
  1. Heat a heavy bottomed sauce pan. Add oil, onions and garlic. Sweat for five minutes.
  2. Add tomato paste and chicken bones. Stir and cook for five to eight minutes. Add soy sauce or tamari, water and bay leaves.
  3. Simmer uncovered for one to one and a half hours. Skim top of impurities. Season with salt, pepper and fish sauce. Strain the sauce into another pot and simmer. Reserve.
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Yield: 4

Kristine Subido
Pecking Order
Chicago, IL

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