4 boneless, skinless chicken thighs, cooked, diced small (or 2 cups cooked chicken)
2 large russet potatoes, (about 2 lbs) cooked, peeled, diced small
2 tablespoons olive oil
1 medium onion, diced small
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/2 cup chicken broth
Sea salt and fresh black pepper, to taste
- Heat a large cast iron skillet over medium heat. Add the oil and onion and cook until onion starts to brown, about 5 minutes.
- Add the potato and thyme and season with salt and pepper. Continue to cook, stirring occasionally, until the potato is lightly browned. Add the chicken and cook a few minutes. Add the broth and Worcestershire sauce and cook, stirring occasionally, until all of the liquid has been absorbed. Taste and add more salt if needed.