Buffalo Chicken and Potato Bake

Chicken and chunky potatoes baked in a spicy, authentic, rich and creamy Buffalo sauce.

It’s like having wings and fries in every bite! It’s Whole30, Grain Free, Gluten Free and Dairy Free too! 

I seem to be a little roll with cocktails, potatoes and casseroles lately and I make no apologies for that. When you’re blessed to have bushels of gorgeous organically grown spuds in storage from Engelbert Farm you use it to your advantage! The cocktails? Well, it’s cold and raining and they are tasty, that is all…

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I had hoped to have this up and ready for you yesterday, but sunshine called us and we spent the afternoon getting a lot done around the farm and preparing for winter. This is a very busy time for people who farm, especially those like us with animals. I never know how my day will unfold when we get started so I tend to gravitate towards meals that can thrown together quickly, and be as hands off as possible too. The Instant Pot and stews, soups and casseroles fill that need nicely!

Todd was craving pizza but with us both so busy and it being so very windy, I knew that setting up the grill to bake them outside just wasn’t going to happen. So I asked him if he was game for trying an adaptation of one of his favorite Sunday football meals, Buffalo Chicken Chowder from Dishing Up The Dirt, and of course he was. He’s good like that, and a real keeper for sure.

Since I am still doing a November Whole30 I knew whatever I did needed to be dairy, gluten and grain free. I have been gluten free on and off for many years and have been underwhelmed by gluten free adaptations in the past. I find I would rather go without than try to fool myself into believing I was enjoying the substitution. But now with the pioneering work of gluten and grain free bakers like Danielle Walker of Against All Grain and others, I am starting to find things I do truly enjoy. One of my favorite substitutions is Cassava flour. I prefer Cassava for anything that will become a sauce as it has a light neutral flavor and behaves just like flour.

I am happy to say the adaptation was a complete success, and I am so excited to share it with you right in time for today’s games! It’s so spicy, creamy and delicious that I bet it becomes a game day favorite in your house, as it certainly will in mine.

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Yield: 4

Buffalo Chicken and Potato Casserole

All the taste of spicy Buffalo Chicken Wings and fries, in a Whole30, dairy free, grain free, gluten free Instant Pot to Oven meal.

ingredients:

2-3  Boneless Skinless Chicken Breasts (about 1 pound if using organic). Frozen is fine, the Instant Pot will adjust automatically to accommodate for it.

1-1/2 Pounds Red Potatoes, skins on, cut into 1 inch chunks

1 Medium Yellow Onion, diced

1 Jalapeño Pepper, seeded and diced

1 Large Roasted Red Pepper, diced (use jarred or char your own)

3 Ribs of Celery Diced

1/2 Cup Hot Sauce (Franks, TessaMae's, or other Whole30 compliant brand)

3 Large Cloves Garlic, minced

4 Tablespoons Ghee (or Coconut Oil) divided

3 Tablespoons Cassava Flour

Salt and Pepper to taste

Chopped Cilantro or Parsley to finish

instructions

Heat Instant Pot using the Saute setting for 2-3 minutes, then add 2 tablespoons of the ghee.

Sauté the onion, celery and peppers until soft.  Add garlic and continue to sauté until fragrant. Turn off sauté function.

Add the stock and hot sauce and stir to combine. Add the potatoes and stir again.  Add the chicken to the top.  Set the Instant Pot for 15 minutes on high pressure.

At the end of the cook time, allow the Instant Pot to rest for about 5 minutes, then do a quick release.  Remove the chicken breast to a plate and shred or cube. I prefer it shredded.

Preheat oven to 350 degrees

Remove the potatoes and from the Instant Pot with the slotted spoon and transfer to a well greased baking dish. I use a 12" Lodge cast iron skillet.  Add the shredded chicken evenly over the potatoes, pressing it in here and there.

Pour the hot sauce/stock and aromatics off into a bowl or measuring cup, add the can of coconut milk and stir to combine. You should have about 4 cups of liquid total.

Add 2 tablespoons of ghee to the instant pot and select the Sauté function again. The pot will still be hot, so add the 3 tablespoons of cassava flour and whisk to combine. Cook for 2 minutes, then add the hot sauce mixture slowly while whisking. Cook until it thickens, about 2-3 minutes.

Ladle or evenly pour the sauce over the potatoes and chicken. Give the pan a tap on the counter to help the sauce settle into the pan. 

Bake at 350 for 25-30 minutes until lightly browned, bubbly and set. Finish with chopped cilantro or parsley. I love served with an iceberg wedge salad and a excellent bleu cheese dressing for those not doing a Whole30.


NOTES:

Omit the Jalapeno pepper if you like a more mild taste. Whole milk and flour can be used if dairy/gluten/grains aren't an issue for you. 

*This recipe is based on a favorite from Dishing Up The Dirt, Buffalo Chicken Chowder.
Affiliate Link to Amazon.com

Affiliate Link to Amazon.com

You can make this on the stove top, just use a dutch oven and sauté the aromatics over medium heat then proceed as written to the Instant Pot cook time. Submerge the chicken in the sauce, and cover your dutch oven and let it simmer until the chicken shreds easily and the potatoes are just tender. Continue with the recipe as written. You may need to add extra stock and broth in equal quantities to reach the 4 cups of liquid needed.

If you make this be sure to comment below, and snap a picture and share it on Instagram!

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