Friday, October 31, 2014

Brenda’s Recipes
August 14, 2014 by Brenda McGee | No Comments

Buffalo sauce originated at New York's Anchor Bar. Buffalo chicken wings were originally deep fried and served in spicy hot sauce and accompanied by a…

Buffalo sauce originated at New York’s Anchor Bar. Buffalo chicken wings were originally deep fried and served in spicy hot sauce and accompanied by a blue cheese dressing. Since then, the word “Buffalo” added to a recipe name means it has an element of heat with hot sauce.

This easy recipe is a great one for your summer get-togethers.

Email me at brencook4u@aol.com with your comments.

BUFFALO CHICKEN AND POTATO BAKE

Ingredients:

2 lbs. boneless chicken breasts cut into 1-inch cubes

9 medium potatoes cut into 1/2-inch cubes

1/3 cup olive oil

1 1/2 tsp. salt

1 Tbs. black pepper

1 Tbs. paprika

2 Tbs. garlic powder

6 Tbs. hot sauce

Topping:

2 cups cheddar or fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.

3. Add the cubed potatoes and stir to coat. Scoop the potatoes into the prepared baking dish, leaving as much of the olive oil mix in bowl as possible.

4. Bake potatoes for 40-45 minutes, stirring every 15 minutes. Bake until cooked through, crispy and browned on outside.

5. While potatoes are cooking, add the cubed chicken to the remaining olive oil mix and stir to coat.

6. Once potatoes are fully cooked, top them with the marinated chicken.

7. In a bowl, mix together the cheese, bacon and green onion and top raw chicken with this mixture.

8. Return dish to oven and bake for 15-20 minutes or until chicken is tender and topping is bubbly.

9. Serve with additional hot sauce and blue cheese dressing. Enjoy.

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