Garlic-Chili Chicken with Potato & Onion Rosti (Single Serving)

Instructions

1. 1

   Grate the potato on the coarse side of a box grater. Place grated potato in a clean towel or paper towels and squeeze out as much moisture as you can — drier means crisper rostis.

2. 2

   In a bowl, combine the drained grated potato, diced onion, flour, egg white, and a big pinch of salt and pepper. Mix until evenly combined. Shape into one flat patty about 4–5 inches across and 1/2 inch thick.

3. 3

   Heat a nonstick or cast-iron skillet over medium heat and add 2 tablespoons oil. When shimmering, carefully add the rosti. Press gently with a spatula and cook undisturbed 4–5 minutes until golden and crisp. Flip carefully and cook another 4–5 minutes. Transfer to a plate and keep warm.

4. 4

   While the rosti cooks, pat the chicken dry and season both sides with salt and pepper. If you like it thin and quick, keep it pounded to ~1/2 inch.

5. 5

   In the same skillet (add a little more oil if needed), increase heat to medium-high. Add the chicken and sear 2–3 minutes without moving until a golden crust forms. Flip. Add minced garlic and sliced green pepper around the chicken. Cook 2–3 more minutes, spooning the pan juices over the top; cook until the chicken reaches 160–165°F (about done). If the garlic browns too quickly, tip the pan and move it to the side.

6. 6

   In the last minute, add the butter (if using) and a squeeze of lemon juice or a splash of vinegar to the pan and swirl to make a glossy finish. Taste a little of a sauce drop and add salt if needed.

7. 7

   Plate the potato-onion rosti, top with the chicken, and spoon the garlicky pepper-onion pan juices over everything. Garnish with chopped parsley or green onion if you like. Serve immediately.