In a large skillet, heat oil over medium high heat. Add diced potatoes; season with salt and pepper. Cook until potatoes are browned and crispy. Stir occasionally to prevent potatoes from sticking and to brown on all sides. When potatoes are cooked, remove to a paper towel lined plate; set aside.
In another large skillet, cook bacon over medium heat until crispy, flipping once. Remove bacon to a paper towel lined plate to drain. Once bacon cools, crumble into small pieces; set aside.
Season chicken with 1 tablespoon adobo seasoning and salt. Add to bacon skillet and cook chicken using bacon fat still in pan. Cook until chicken is browned and no longer pink in the center. Remove chicken to a bowl; set aside.
Using the bacon skillet, melt butter. Add flour and whisk to combine. Cook for 1 minute. Whisk milk into roux until combined; you don’t want any clumps. Whisk occasionally until sauce is thick and bubbly. Add remaining tablespoon of adobo seasoning and salt and pepper to taste; whisk to combine.
Add crispy potatoes, bacon, and chicken. Stir to coat everything in the sauce. Serve warm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2942g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3035 (58%)|
|Amt Per Serving||% DV|
|Total Fat 337.2g||450 %|
|Saturated Fat 100.5g||503 %|
|Monounsaturated Fat 141.7g|
|Polyunsanturated Fat 67.8g|
|Cholesterol 1465.8mg||451 %|
|Sodium 7884.9mg||272 %|
|Potassium 6742.3mg||177 %|
|Total Carbohydrate 157.2g||46 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 148.5g|
|Protein 369.1g||527 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5208
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