Place 2 tablespoons water and potatoes in a microwave-safe bowl; cover and microwave at HIGH 4 minutes or until almost tender.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon black pepper. Add chicken to pan; cook 5 minutes on each side. Remove from pan; keep warm.
Cut half of chile into thin slices; finely chop remaining half. Add potatoes and chile slices to drippings in pan; cook 4 minutes. Stir in ¼ teaspoon salt and ⅛ teaspoon black pepper.
Place chopped chile, parsley, cilantro, shallots, and garlic in a mini food processor; pulse to combine. Add remaining 3 tablespoons oil, ¼ teaspoon salt, ⅛ teaspoon black pepper, and juice; process until smooth. Serve with chicken and potatoes.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2017/04/25/chimichurri-chicken-thighs-with-potatoes/