Blame the Corona Virus… From now on you will find cooking recipes here as well besides all that baked stuff you already know. It all started several weeks ago with a recipe for “The Best Bolognese Sauce *EVER*” and in more ore less regular irregular intervals you will find now recipes here on the blog that have been tried and tested many times in my home. These baked potatoes aka. Kumpir with chicken, corn, and kidney beans are a good example for what’s being served around here on a regular basis ;)
I really like to cook, but since I spend a lot of time on baking, most of the cooked dishes I do are rather quick, or at least easy to prepare. I don’t have a problem if a sauce or goulash has to simmer for 2-3 hours. You can always do something else while the stuff is cooking on the stove – easy peasy. I also have more complex dishes I like to cook, of course, but these are things you normally only do if you have a lot of time at hand. Which I do not have that often ;)
Well. Baked potatoes are quite simple to prepare. They take a while to cook/bake and are a rather bad “I’m hungry now and want to eat in 5 minutes” dish – but all in all the effort for baked potatoes aka. Kumpir is quite manageable. All you got to do is wrapping the potatoes in foil and throw them into the oven, prepare some toppings (aka. opening a can of corn, for example), make a sauce and then you’re done. That’s really all it is. With the toppings, you can be creative and you don’t even have to fry extra chicken like I did here – veggies alone, maybe warmed up a little, are more than enough. Also with the sauce, you don’t have to be a master chef. A simple yogurt sauce is stirred together in no time. If you want it even less complicated, you can pick up your favorite sauce from the supermarket and maybe “improve” that with a few spices and then you’re done ;)
By the way, the idea for this recipe came from a Kumpir restaurant where I used to get my lunch every now and then while I was still working in an agency. Since I don’t work there anymore I needed to come up with a solution to get my baked potatoes from time to time – ordering from there is not an option since they are located in a city an hour from where I live. So homemade kumpir with chicken it is now! ;)
INGREDIENTS / ZUTATEN
For the potatoes:
2 large potatoes (12-16 oz.)
1-2 tbsp. olive oil
1 tsp. flaky sea salt
For the chicken:
8.8 oz. (250g) chicken breast
1 tbsp. avocado oil (or some other vegetable oil)
1 tbsp. honey
1 tsp. Sriracha sauce
some Worcestershire sauce
some chili flakes
oil for frying
For the garlic sauce:
7 oz. (200g) plain yogurt
1-2 garlic cloves
1 tsp. lemon juice
salt, pepper
For the topping:
1 small can (5.3 oz.) corn
1 small can (7 oz.) kidney beans
1-2 tbsp. fried onions
some sweet chili sauce
flaky sea salt, pepper
Für die Kartoffeln:
3 große Kartoffeln (je 350g-400g)
1-2 EL Olivenöl
1 TL Meersalzflocken
Für das Hühnchen:
250g Hähnchenbrust
1 EL Avocadoöl (oder anderes Pflanzenöl)
1 EL Honig
1 TL Sriracha Soße
etwas Worcestershire Sauce
einige Chiliflocken
Öl zum Anbraten
Für die Knoblauch Soße:
200g Joghurt
1-2 Knoblauchzehen
1 TL Zitronensaft
Salz, Pfeffer
Für das Topping:
1 kl. Dose (150g) Mais
1 kl. Dose (200g) Kidney Bohnen
1-2 EL Röstzwiebeln
Sweet Chili Soße
Meersalzflocken, Pfeffer
DIRECTIONS / ZUBEREITUNG
2. While the potatoes are baking in the oven you can marinate the chicken. Wash and dry the chicken breast. Cut into thick slices. Mix the oil with honey, and Sriracha sauce in a bowl, season with some Worcestershire sauce and chili flakes. Add the chicken and mix until well combined. Let marinate for about 30 minutes.
3. For the garlic sauce add the yogurt to a small bowl. Peel the garlic and press into the bowl. Season with lemon juice, salt, and pepper. Set aside.
4. Add the corn and beans for the filling into sieves and let drain.
5. As soon as the potatoes are cooked take out of the oven and let cool down for some time. Heat up some oil in a frying pan or wok and fry the marinated chicken over high heat until nicely browned and cooked. Take off the heat when done.
6. To serve, add a potato on a plate and cut lengthwise in half. Pull the two parts apart and loosen the inside of the potato a bit with a fork. Season with some flaky sea salt and pepper. Add some of the corn and kidney beans on top. Drizzle with a good amount of the yogurt sauce. Cut the cooked chicken into smaller pieces and place on top of the sauce, then drizzle some sweet chili sauce on top and sprinkle with some fried onions. Serve with the remaining yogurt sauce.
2. Während die Kartoffeln backen, das Hähnchen marinieren lassen und dafür die Hähnchenbrust waschen und trockentupfen. In dicke Streifen schneiden. Das Öl mit dem Honig und der Sriracha Soße in einer Schüssel verrühren, mit etwas Worcestershire Sauce und Chiliflocken würzen und dann die Hähnchenbruststreifen dazugeben und alles gut vermengen. Für etwa 30 Minuten marinieren lassen.
3. Für die Knoblauchsoße den Joghurt in eine kleine Schüssel geben, Knoblauch schälen und in die Schüssel pressen, dann mit Zitronensaft, Salz und Pfeffer würzen. Bis zum Servieren zur Seite stellen.
4. Den Mais und die Bohnen für das Topping jeweils in ein Sieb schütten und abtropfen lassen.
5. Sobald die Kartoffeln gar sind, aus dem Ofen holen und ein paar Minuten abkühlen lassen. Etwas Öl in einer Pfanne oder Wok erhitzen und dann das marinierte Hühnchen darin scharf anbraten. Vom Herd nehmen.
6. Zum Anrichten die Kartoffeln auf Teller legen, längs aufschneiden und das Innere mit einer Gabel auflockern. Mit etwas Meersalzflocken und Pfeffer würzen. Den abgetropften Mais und die Kidney Bohnen auf den beiden Kartoffeln verteilen, eine gute Portion der Joghurtsoße darauf geben. Das angebratene Hühnchen in kleine Stücke schneiden und auflegen, mit etwas Sweet Chili Soße beträufeln und ein paar Röstzwiebeln darüber streuen. Mit der restlichen Joghurtsoße servieren.
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Here is a version of the recipe you can print easily.
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Kumpir with Chicken, Corn & Beans
- Prep Time: 00:20
- Cook Time: 01:30
- Total Time: 02:00
- Yield: 3
- Category: Lunch
- Cuisine: International
Description
Delicious lunch or dinner for anyone that likes potatoes: Kumpir with chicken, corn and beans. Sweet & spicy :)
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
