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A bowl of roasted chicken, potatoes, olives, mushrooms, and cherry tomatoes, garnished with two lime slices. Black chopsticks rest on the bowl, and a sliced lime sits on a striped cloth napkin nearby.
Penny Kovacs

Sautéed Chicken Thighs in Latin Sauce

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Everyone loves a one pan meal and even more so when it has less than 10 ingredients!  Sautéed Chicken Thighs in Latin Sauce is that dish! Why? Mesa de Vida did the work for us with their delicious sauce. This dish is bursting with flavor and loaded with veggies!  Potatoes, mushrooms, onions and olives make it full of healthy fibre and fats.  Lets just say David went back for a full second helping which is unusual for him and always my best sign its a winner winner chicken dinner!
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 pieces Boneless Skinless Chicken Thigh cut in bite size pieces
  • 8 1/2 oz Latin Inspired Flavor Starter Sauce I like Mesa De Vida
  • 1 cup Onion chopped
  • 1 cup Olives mixed green & kalamata
  • 10 oz White Mushrooms quartered or sliced
  • 1.5 lb Baby Potatoes quartered - see note
  • 3 Tbsp Ghee
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Method
 

  1. Melt ghee in a large pan
  2. Add chicken, salt & pepper
  3. Brown 5 minutes each side & move to a plate
  4. Add onion, potatoes & mushrooms to pan
  5. Cover & cook till potatoes begin to soften, stirring frequently
  6. Return chicken to pan
  7. Add olives & Latin Sauce
  8. Simmer 20 minutes on medium low heat
  9. Enjoy!

Notes

Can use white potatoes, peel and cut in cubes

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