Preheat oven to 350°F.
Place the potatoes onto a baking tray and rub them with salt, pepper and 1 tablespoon of EVOO. Pop them into the preheated oven and bake for about 1 hour, until tender.
While the potatoes are cooking, place a large pot over medium-high heat. Add 1 turn of the pan of EVOO and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
Add the carrot, onion, celery, garlic, paprika or chipotles, bay leaf, some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.