Spanish Style Chicken With Andouille Sausage


  • 3 6oz 1” thick sliced Chicken Breast, boneless skinless

  • 2 tbsp Olive Oil

  • 2 tsp dried Oregano

  • ½ tsp Chili Powder

  • Kosher salt and pepper, to taste

  • 6 oz smoked Andouille Sausage, thinly sliced

  • 16 oz baby Dutch yellow potatoes, halved

  • 3 cloves garlic, minced

  • 1 tsp lemon zest

  • 2 tbsp chopped fresh cilantro leaves


  1. Preheat large dutch oven over medium heat.

  2. Season chicken breast with oregano, chili powder, salt and pepper.

  3. Pour oil in dutch oven and seared chicken until internal temperature is 165°F.

  4. Add in a touch more oil.

  5. Now cook sausage and potatoes; stir ingredients often and cook for 10-15 minutes until potatoes are soft.

  6. Stir in garlic, lemon zest.

  7. Add additional salt and pepper, to taste.

  8. Garnish with cilantro, serve and enjoy!

Heather Sinyard