Minced Chicken and Potato Skillet

 

Ingredients:

300 g. minced chicken (mixture of breast and thighs)

1 tsp. Worcestershire sauce (divided)

1 tsp. Garlic powder (divided)

1 small onion (peeled, halved and sliced bit thicker)

A pinch of dried Thyme

2 potatoes

1 1/2cup water 

1/2 tsp. chicken stock granules

1/4 tsp. ground white pepper

3 tbsp. cooking oil

Pinch of salt and pepper (for cooking) - add more if needed

1 tbsp. Ketchup

Methods:

1. In a bowl, add minced chicken, 1/2 tsp. Worcestershire sauce, 1/2 tsp. garlic powder, 1/2 tsp. chicken stock granules and 1/4 tsp. pepper.  Mix together and form into patties.  
2. In a heated skillet, add cooking oil, and cook the patties until browned on both sides, remove and set aside onto a plate.
3. Peel the potatoes, poke holes with a fork and boil them until almost soft and drain.  Let cool, and cut the potatoes into bite-sized cubes.
4. Using the same skillet, remove excess oil and leave about 1 tbsp. and reheat.  Saute the onions until tender, season with some salt and pepper.  Stir the potato into the skillet, and pour 1 cup of water over them.  Simmer over medium heat for about 5 minutes until the potatoes are tender.  Add in the chicken patties, stir to mix and continue to simmer.
5. In a bowl, whisk together the remaining water, 1/2 tsp. garlic powder, 1/2 tsp. Worcestershire sauce, thyme, and ketchup.
6. Pour the mixture into the skillet, stir to mix and simmer over low heat until cooked through and the sauce has thickened.
7. Switch off heat, dish onto a plate and serve immediately.

I adapted this recipe from 'quicker recipes, Cooking Delights' with  adjustments to suit my cooking preference.