Prep: 15 minutes
Total: 45 minutes
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
vegetable oil, for frying
kosher salt and freshly ground black pepper, to taste
4 chicken breasts (about 2 pounds), cut into 1-inch pieces
1/2 cup all-purpose flour
1 large yellow onion, thinly sliced
14 ounces roasted red peppers, sliced
2 teaspoons paprika
1 teaspoon dried oregano
1. Heat 2-inches of vegetable oil in a large saucepan until a deep dry thermometer reaches 220°F. Add the potatoes and cook until golden, 20 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt.
2. Add the chicken to the oil and cook, stirring occasionally, until golden and cooked through, about 12 minutes. Using a slotted spoon, transfer to a large bowl and season with salt.
3. Heat the olive oil in a large skillet over medium-high. Add the onion and cook until golden, 4 to 5 minutes. Add in the peppers and cook 10 minutes longer. Add in the potatoes, chicken, paprika, and oregano and season with salt and pepper. Toss to coat and serve.