Boil The Potatoes:

• In a 3 quart saucepan, add the potatoes and enough water to cover them. Salt the water generously. Using medium heat, boil the potatoes until tender. The potatoes are done when a pairing knife inserted pierce through without resistance. Drain the potatoes and set aside.
  24 ounces baby red potatoes, water for boiling potatoes, salt for boiling potatoes
• Heat the olive oil in a deep sauté pan. Use medium heat.
  3 tablespoons extra virgin olive oil
• Add the onions and peppers. Season with a pinch of salt and freshly ground black pepper. Mix and cook 2 to 3 minutes, just until the onions and peppers starts to soften.
  1 small red onion, 1 medium red bell pepper
• Add in the garlic, thyme, cilantro and white parts of the chicken only. Mix and cook 30 to 30 seconds, until fragrant.
  2 cloves garlic, 1 teaspoon fresh thyme leaves, 1 tablespoon fresh cilantro leaves, 2 scallions
• Add in the boiled potatoes. Season with salt and freshly ground black pepper to taste. Mix and cook 4 to 6 minutes until the edges of the potatoes starts to brown. Turn off the flame. Transfer to a serving dish and serve with your favorite entree. Can be served for breakfast or dinner. Enjoy!
  kosher salt, Freshly ground black pepper to taste