Chicken and Smashed Potatoes with Chipotle Gravy

Creamy smashed spuds, topped with golden chunks of chicken and a silky, smoky, mildly spicy gravy. And it's a lick-the-plate-clean kinda gravy. Ready in about 20 minutes, this comforting meal belongs in your life. Like yesterday.

This dish may come together fast, but the gravy has a long-simmered quality that makes it seem like it took all day to prepare. The sauce is spiked with cilantro, garlic and onion - in dried form - which means there's no dicing and slicing. Plus, when you use dried herbs and spices, their flavors integrate 100% into the sauce. The gravy is also livened up with chipotle chilies in adobo sauce. The chipotles add smoky heat, and the adobo adds a rich tomato essence; both of which add depth you simply can't rival with other ingredients. This ONE ingredient transforms regular gravy into something truly spectacular.

About the smashed potatoes: Since I used red potatoes, I left the skin on. Not only did it add great color, it added nutrients and fiber. You can certainly use gold potatoes and Russet too - peeled or unpeeled.

Chicken and Smashed Potatoes with Chipotle Gravy

For the smashed potatoes:
1 pound small red potatoes, halved or quartered (halve smaller, golf ball-size potatoes, quarter larger ones)
1/4 cup sour cream
1/4 cup milk
2 tablespoons butter
Salt and freshly ground black pepper
For the chicken and gravy:
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth or chicken stock
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons minced chipotle chilies in adobo sauce
Fresh parsley leaves for serving, optional

To make the potatoes, place the potatoes in a large saucepan and pour over enough cold water to cover by about 3 to 4 inches. Set the pan over high heat and bring to a boil. Boil for 12 to 14 minutes, until fork-tender. Drain and return the potatoes to the pot. Add the sour cream, milk and butter and smash until creamy and chunky. Season to taste with salt and pepper.
Meanwhile, to make the chicken and gravy, heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with salt and pepper.
Transfer the chicken to a plate and set aside.
Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Add the chicken broth, cilantro, onion powder, and garlic powder and bring to a simmer, whisking constantly. Return the chicken to the pan, with any accumulated juices from the plate. Add the chipotle chilies and return to a simmer. Reduce the heat to low and simmer for 5 to 7 minutes, until the chicken is cooked through and the gravy thickens. Serve the chicken and gravy with the smashed potatoes and top with parsley leaves, if using.
Serves 4