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
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Open the appInstructions
Step 1
Heat olive oil in a 12-inch skillet over medium-high until shimmering.
Step 2
Pat chicken dry, season with salt and pepper, then sear skin-side down 3 minutes until golden.
Step 3
Flip chicken, add garlic and potatoes, cook 2 minutes stirring gently.
Step 4
Pour in tomatoes with juice and olives, bring to a simmer, cover, cook 12 minutes.
Step 5
Remove lid, check potatoes are fork-tender and chicken reaches 165°F at thickest part.
Step 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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