Circle B Kitchen
2 lbs of boneless,
skinless chicken thighs, cut into 3/4" pieces (It's much easier to do this while the meat is still a little frozen)
Preheat the oven to 200 degrees.
Cook the potatoes in a large pot of boiling salted water for
10 minutes, and drain. When the potatoes are cool enough to handle, dice them
into 1/2-inch cubes.
Heat 4 tablespoons of olive oil in a large saute pan. Working in batches, add the potatoes in a single layer and fry them for 5 to 7 minutes, until evenly browned and cooked through. Place the cooked potatoes on a baking sheet, and keep them warm in the oven while you fry the next batch.
Add a little more olive oil to the pan and add the chicken. Saute until it takes on a little color and starts to look cooked through. Add the onions and cook over low heat for 10 minutes. Increase the heat and add the mushrooms and sauté until they start to take on some color. Add the red peppers and saute on high heat for 2 minutes.
Lower the heat, add the garlic, thyme, paprika, 2 teaspoons salt, 1 teaspoon pepper, and the tomato paste. Stir to combine and then add the potatoes and heat through. Place on a serving platter. Drizzle with balsamic vinegar and top with sour cream, then sprinkle with grated Cheddar cheese and chopped chives. Top with 4 fried eggs, if desired.
Note: If doing most
of this ahead of time, stop after you cook the onions. Don’t cook the peppers and mushrooms ahead.