Monday, January 14, 2008

Skillet Potatoes

(Pictured on right served with rice)

2 bell peppers
1 medium onion
1-2 cloves garlic
4-6 potatoes
3 14-oz cans of chicken broth
2-3 tbsp butter
Fresh cracked pepper
chili powder
cilantro
Sour Cream
Shredded Cheese

Mince garlic. Dice bell peppers, onion, and potatoes. Pour chicken broth into large pot with the peppers, onion, potatoes, and garlic. Season with fresh cracked pepper, cilantro, and chili powder to taste. Bring to a boil.

Reduce chicken broth down until completely gone (typically takes 20-30 minutes) stirring occasionally. Be careful not to stir too much as this can cause the potatoes to break down and the end result will be more like mashed potatoes (unless you like it that way of course). When done, stir in butter until melted.

If desired, top with shredded cheese and sour cream.

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