Greek Chicken & Potato Bowl
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Date: 2021-03-24
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Comments and reviews: 9
kontrahylian
Looks like absolute ambrosia. The only tweaks I would make to the salad portion Is to add some sliced green bell peppers, some pitted Kalamata olives and a sprinkling of fresh or dried oregano. As for serving it: I would definitely serve it with heated pita and tzatziki, but there is one culinary conundrum that has me slightly confused, but thankfully it is an easy one; it is wether or not I should serve the meat and potatoes still warm or let it cool down? Either way I am definitely attempting this recipe.
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Looks like absolute ambrosia. The only tweaks I would make to the salad portion Is to add some sliced green bell peppers, some pitted Kalamata olives and a sprinkling of fresh or dried oregano. As for serving it: I would definitely serve it with heated pita and tzatziki, but there is one culinary conundrum that has me slightly confused, but thankfully it is an easy one; it is wether or not I should serve the meat and potatoes still warm or let it cool down? Either way I am definitely attempting this recipe.
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Me
Chef John literally convinced me cooking it's not that hard.
I am one of these I CAN'T COOK type of people, I think I've watched like a hundred of Chef's John videos before actually getting off my couch and trying to make something. With everything I learned from you, now I can honestly say I enjoy making my own dinner.
Chef John, Thank you so much for your work!
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Chef John literally convinced me cooking it's not that hard.
I am one of these I CAN'T COOK type of people, I think I've watched like a hundred of Chef's John videos before actually getting off my couch and trying to make something. With everything I learned from you, now I can honestly say I enjoy making my own dinner.
Chef John, Thank you so much for your work!
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Kristi
. looking down cutting chicken in a bowl with my kitchen shears for my sweet cockapoos as Chef John saying how easy it is! Wild.
Exactly why I use them Chef John. so much better. easier, safer, faster( not a race though. faster because of the ease!
Haha what a synchronicity for me.
Sending loving energy everyone s way!
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. looking down cutting chicken in a bowl with my kitchen shears for my sweet cockapoos as Chef John saying how easy it is! Wild.
Exactly why I use them Chef John. so much better. easier, safer, faster( not a race though. faster because of the ease!
Haha what a synchronicity for me.
Sending loving energy everyone s way!
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BeGood
John love you man but you need to go back and redo some core recipes this delicious greek salad monstrosity is cool but, I d like to see an updated mushroom gravy that doesnt look gross or perhaps a next level lasagna but i doubt you could top that one
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John love you man but you need to go back and redo some core recipes this delicious greek salad monstrosity is cool but, I d like to see an updated mushroom gravy that doesnt look gross or perhaps a next level lasagna but i doubt you could top that one
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Kivuli
To be fair bowl sounds more hearthy than salad, because it feels like theres more carbs like pasta or rice or potatoes or buckwheat and meat WITH some veg than there is just greens.
So yeah, bowl does sound more appealing than salad
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To be fair bowl sounds more hearthy than salad, because it feels like theres more carbs like pasta or rice or potatoes or buckwheat and meat WITH some veg than there is just greens.
So yeah, bowl does sound more appealing than salad
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Dax
I wonder 2 things: 1) Is the chicken part of this recipe the same or close to your Greek Chicken recipe, because that's delicious; and 2) Will you make a video in the future where you use too much tuna and also reference Nick Kroll?
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I wonder 2 things: 1) Is the chicken part of this recipe the same or close to your Greek Chicken recipe, because that's delicious; and 2) Will you make a video in the future where you use too much tuna and also reference Nick Kroll?
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majo
. famous for their nooks and crannies and don't even get me started on the crevices and folds. 1: 48
Yep, chicken thighs and I have that in common, that's why I prefer the hands-on method too. Tongs are too impersonal.
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. famous for their nooks and crannies and don't even get me started on the crevices and folds. 1: 48
Yep, chicken thighs and I have that in common, that's why I prefer the hands-on method too. Tongs are too impersonal.
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Brent
6: 30 There's nothing that always works, which is something you don't learn until you get older. Chef John, 2021
Some sage advice.
(also: remember to come back to insert thyme-related pun)
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6: 30 There's nothing that always works, which is something you don't learn until you get older. Chef John, 2021
Some sage advice.
(also: remember to come back to insert thyme-related pun)
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Angel
B/S chicken thighs taste strange to me. I've tried a few times, but I'm a supertaster and I pick up something off about them. Bone and skin equal flavor, so I'd use that. But yeah, I'd eat this.
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B/S chicken thighs taste strange to me. I've tried a few times, but I'm a supertaster and I pick up something off about them. Bone and skin equal flavor, so I'd use that. But yeah, I'd eat this.
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