Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 400 g potato (s)
- 300 g chicken breast fillet (s)
- 20 g butter
- 1 can corn
- 1 bell pepper (s)
- 1 point vegetables, (Mexican vegetable stir-fry)
- liters ⅛ white wine
- curry
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Boil potatoes in their skins (unpeeled, known as jacket potatoes) until fork-tender (roughly 15-20 minutes). Cool in cold water, peel, and cut into roughly 2 cm cubes.
- Melt butter in a non-stick pan over medium-high heat. Cut chicken breast fillets into bite-sized pieces (roughly 3-4 cm) and cook until golden brown on all sides (roughly 8-10 minutes).
- Add potato cubes to the pan and fry for 3-4 minutes.
- Reduce heat to medium. Add drained corn, bell pepper cut into roughly 1 cm cubes, and the Mexican vegetable mix.
- Pour in white wine and simmer for 2-3 minutes to reduce slightly.
- Season with curry, pepper, and salt to taste. Continue cooking until chicken reaches an internal temperature of 74°C (165°F).
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below