20-Min Cuban Chicken & Potato Skillet
Tender chicken thighs, waxy potatoes, and briny olives braised in a garlicky tomato sauce in one skillet. Finish with a squeeze of lime for brightness that tastes like Havana.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skin-on chicken thighs
- 1 lb waxy potatoes, quartered
- ¾ cup pitted green olives
- 1 can (14 oz) diced tomatoes (canned or fresh)
- 4 cloves garlic cloves, minced
- 1 whole lime
Instructions
- 1
Heat olive oil in a 12-inch skillet over medium-high until shimmering.
- 2
Pat chicken dry, season with salt and pepper, then sear skin-side down 3 minutes until golden.
- 3
Flip chicken, add garlic and potatoes, cook 2 minutes stirring gently.
- 4
Pour in tomatoes with juice and olives, bring to a simmer, cover, cook 12 minutes.
- 5
Remove lid, check potatoes are fork-tender and chicken reaches 165°F at thickest part.
- 6
Squeeze lime juice over the skillet and serve hot in bowls.
Tools you’ll need
- 12-inch skillet with lid
- meat thermometer
- wooden spoon
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