Expand your tater knowledge, with the new-to-you, old-to-the-world patatas bravas. You may think that's just a fancy Spanish way of saying “fried potatoes” but they'll taste so good, it won't matter. The smoky tomato sauce is the perfect accompaniment, not only to the potatoes, but also to the green beans and chicken.
Peel and cut potatoes into ¾" cubes. Trim ends off green beans and cut into 2" lengths on an angle. Peel and mince shallot. Stem and mince thyme. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Cook Potatoes and Sear Chicken
Bring a medium pot with potatoes covered with lightly salted water to a boil. Boil until just cooked through and still a little firm, 8-12 minutes. Drain in a colander. Reserve pot; no need to wipe clean. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Sear undisturbed until browned, 3-4 minutes.
Cook Green Beans and Finish Chicken
Flip chicken. Add green beans and ¼ tsp. salt to pan. Cook, stirring occasionally, until green beans are crisp tender and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes. Remove from burner and remove green beans and chicken to a plate. Wipe pan clean and reserve.
Finish the Potatoes
In a large mixing bowl, combine potatoes, cornstarch, and 1 tsp. olive oil. Return pan used to cook chicken to medium-high heat and add 1 Tbsp. olive oil. Add potatoes to hot pan and cook, stirring often, until browned, 6-8 minutes. Remove from burner and season with ½ tsp. salt.
Make the Sauce
Return pot used to cook potatoes to medium-high heat. Add 1 tsp. olive oil and 2 Tbsp. shallot to hot pot and cook, stirring constantly, until fragrant, 30-90 seconds. Add tomato juice, smoked paprika, sugar, and red pepper flakes (to taste). Cook, stirring occasionally, until slightly thickened, 4-5 minutes.
Plate the Dish
Place sauce on a plate. Place chicken on sauce and garnish with thyme. Add green beans and potatoes next to chicken.