Gluten-Free Polish Chicken and Potato Pancakes (Placki Ziemniaczane)

Ingredients

• 4 medium Potatoes, peeled and grated
• 1/4 cup Potato Starch
• 1/2 medium Onion, grated
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Vegetable Oil
• about 450 g Chicken Breast, boneless, skinless, cut into small pieces
• 2 tablespoons Gluten-Free Flour
• 1 teaspoon Paprika
• 1/2 cup Sour Cream (dairy-free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and grate the 4 medium Potatoes and the 1/2 medium Onion. Place the grated potato and onion into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
2. 2In a medium bowl, combine the squeezed grated potato and onion mixture with the 1/4 cup Potato Starch, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Mix well until everything is evenly incorporated.
3. 3In a separate small bowl, toss the about 450 g Chicken Breast pieces with the 2 tablespoons Gluten-Free Flour and 1 teaspoon Paprika until the chicken pieces are lightly coated.
4. 4Heat 1 tablespoon of the 2 tablespoons Vegetable Oil in a large skillet over medium heat (176.7°C / 175°C). Once the oil is shimmering, carefully spoon portions of the potato mixture into the skillet, flattening them slightly to form pancakes. Cook for 3-4 minutes per side, until they are golden brown and crispy. Remove the cooked pancakes from the skillet and set aside on a plate.
5. 5Add the remaining 1 tablespoon of Vegetable Oil to the same skillet over medium heat (176.7°C / 175°C). Add the coated chicken pieces to the hot skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
6. 6Arrange the cooked potato pancakes on serving plates. Top the pancakes with the sauteed chicken pieces. Drizzle each serving with the 1/2 cup Sour Cream (dairy-free).

Substitutions

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