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Kumpir mit Hühnchen, Mais & Kidneybohnen | Bake to the roots

Kumpir with Chicken, Corn & Beans

  • Author: Bake to the roots
  • 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

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

Instructions

1. Preheat the oven to 445°F (230°C). Clean the potatoes and prick several times with a fork. Brush with olive oil and sprinkle with flaky sea salt. Wrap in baking parchment and place on a baking sheet. Bake for about 70-90 minutes or until evenly cooked. The timing depends on the size of your potatoes and can vary quite a bit. You can check with a knife if the potatoes are done or if they need more time in the oven.
 
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 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.

Notes

Enjoy baking!

Keywords: baked potato, kumpir, chicken, corn, beans, sweet chili

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