Rachel Ray 365: No Repeats is one of my favorite cookbooks. Especially for an inexperienced cook like me her meals are flavorful and easy. This is one of me and my family's absolute favorite meals. It takes some practice to get it down to 30 minutes and to perfect the flavor. If your kids don't like a little spicy, save this for a day you are cooking for adults. That all said, my kids love it!
Here is my modified version:
4 large starchy potatoes, such as Idaho Coarse salt
3 tablespoons or so EVOO (Extra Virgin Olive Oil)
2 tablespoons unsalted butter, cut into small pieces
4 garlic cloves, chopped
4 scallions, chopped
1 pound boneless skinless chicken breast, cut into thin strips
1 green bell pepper, cored, seeded, and thinly sliced
1 Serrano pepper, seeded and sliced into little pieces (you can also use 2 Anaheim or Poblano chilies instead)
1 medium red onion, thinly sliced
a few squeezes of lime juice (1-3 tsp)
1/2 cup sour cream
1/4 - 1/2 cup milk (depending upon how soft you like the potatoes)
1 sack (10 oz) shredded sharp cheddar cheese
1 cup prepared green chili salsa (salsa verde)
Peel the taters and cut them into small chunks. Place the potatoes in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Uncover, add salt to season, and cook until tender, about 15 minutes.
In a small pot over medium-low heat, add about 1 tablespoon of the EVOO, just eyeball it. Add the butter. When the butter melts into the oil, add the garlic. Saute the garlic 1 to 2 minutes, then add the scallions and remove the pan from the heat. Reserve.
Heat large non-stick skillet over high to medium high (my stove gets too hot at high, it burns the chicken) heat. Season the chicken with salt and pepper. Don't be shy the pepper and salt will add flavor. Heat 1 tablespoon of the EVVO (once around the pan). The oil will smoke - don't freak out, just add the meat and start searing it up. Brown the strips on all sides. Add the rest of the oil. Add the peppers, chilies, and onions. Season with salt and pepper, then toss them around, searing the edges, for 3-5 minutes. Keep everything moving around like stir-fry. Add more oil as needed, a little bit at a time. Turn off the heat, add the lime juice, stir in the salsa. Remove from heat.
Drain the potatoes, then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add the milk to get the potatoes to the desired consistency. Season with salt and pepper.
Pile up a serving of potatoes on each plate, topped with cheese, and pile chicken and veggie mix on time.