A great stand-alone entrée, or serve with poached eggs.
Servings16servings
Prep Time
Ingredients
2 1/2cupsbaby red potatoes3/8-inch dice
2 1/2cupssmall Yukon Gold potatoes3/8-inch dice
2tablespoonsolive oildivided
1/2teaspoonKosher Salt
1/4teaspoonfresh ground pepper
2tablespoonsButter
1/2cupchopped green onions
1/2cupchopped red onions
1cupfresh sweet corn kernels
1tablespoonchopped garlic
1/4cupbarbecue sauce
2cupsLunds or Byerly's BBQ Spice Rotisserie Chickencolled and torn into bite-sized pieces
1tablespoonchopped fresh cilantro
salt and pepper to taste
Instructions
Toss potatoes with 1 tablespoon olive oil and season with salt and pepper. Arrange on a parchment-lined baking sheet and roast in a 425 F oven for 30 minutes, turning occasionally. Remove and keep warm.
On medium heat in a large cast iron skillet, add butter and 1 tablespoon oil. Heat until butter is melted and bubbling. Add onions and corn. Cook for 12 minutes, stirring occasionally. Add garlic; sauté for 5 minutes. Add barbecue sauce, chicken and roasted potatoes. Stir and cook for 5 minutes. Remove from heat. Add chopped cilantro and adjust seasonings.