Bombay Chicken and Red Potatoes - Dump and Go Dinner
4
Servings
8
Ingredients
9
Comments
With the holidays quickly approaching, Bombay Chicken and Red Potatoes will make for a simple yet elegant meal for entertaining.
4
Servings
8
Ingredients
9
Comments
Ingredients
- 1 ½ pounds Chicken, Boneless Breasts
- 1 cup Sherry Cooking Wine
- 4 tablespoons Brown Sugar
- 2 tablespoons Soy Sauce
- 4 teaspoons Sesame Seeds
- 1 teaspoon Black Pepper
- ¼ teaspoons Salt
- 8 cups chunk Red Potato
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients except the red potatoes into gallon freezer bag.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken breasts and red potatoes in a baking pan.
- In a small bowl, mix together sherry, brown sugar, soy sauce, sesame seeds, black pepper, and salt.
- After the marinade is combined, pour over chicken and red potatoes.
- Bake at 375 degrees, uncovered for 45 minutes, turning chicken several times to coat with marinade.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 oz chicken & 2 cups potatoes Amount Per Serving
- Calories
- 667
- Total Fat
- 7g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 124mg
- Sodium
- 1025mg
- Total Carbohydrates
- 89g
- Fiber
- 8g
- Sugar
- 20g
- Protein
- 48g
- WW Freestyle
- 16
9 Comments
Join the discussionWhat could I substitute for the cooking wine? It isn’t something I normally have in my cabinets, and I don’t want to buy it for one recipe. Any suggestions?
Do you normally have regular wine? You could substitute worchestershire sauce. It would have a little different flavor but still taste great I think. Let me know if you try it.
Apple cider would be a good substitute for the wine.
So you don’t freeze the potatoes, or you just don’t freeze them with the chicken?
I didn’t freeze mine with the chicken. You can freeze them but they won’t be quite as crisp. I like my red potatoes crispy. 🙂
My potatoes didn’t get crispy, infact, I’m not sure if they are cooked! Not sure what went wrong, followed directions as written.
Leah, every oven tends to cook differently. Sometimes my potatoes get overcooked so I always go with the shorter time frame but you could experiment with it and turn the temp up a little bit.
Sorry, we didn’t like this at all. We found it to have very little flavor. The potatoes took twice as long to cook as the recipe called for, so I had to remove the chicken to keep it from drying out. The potatoes were mushy from being cooked in the sauce and had a weak wine taste the kids didn’t like at all. Just all in all not a winner for us. Maybe I did something wrong, but I tried to follow the recipe as written. I ended up adding a bunch of hoison and soy sauce so we could eat it, but won’t be keeping this around.
Beth, sorry that you had a less than great experience with this recipe. Thanks for the feedback, though!