Savory Chicken Hash
Summary
| Yield | |
|---|---|
| Source | Credit to Aaron McCargo Jr from Foodnetwork.com for the basic recipe. |
| Prep time | 30 minutes |
Description
This is a spicy main dish with lots of healthy ingredients. Potatoes are nutrient dense and considered one of the “perfect foods”. Yukon gold potatoes are low in calories, 100 per medium potato, with no cholesterol or sodium, and high in vitamin C, (45% of daily) & potassium, 21%, with a creamy texture. Peppers are also a great source of vitamin C. Smoked paprika and cayenne pepper add such a wonderful hot and spicy flavor to this dish that less salt is needed. Be careful, this is spicy! Also, the potatoes aren’t pan-fried, reducing the oil and/or butter needed in preparation. Enjoy!
Ingredients
| 2 | T | unsalted butter |
| 1 | medium onion (Finely Chopped) | |
| 1 | red pepper (large dice) | |
| 1 | yellow pepper (large dice) | |
| 1 | T | garlic (Minced) |
| 1⁄2 | t | cayenne pepper |
| 1 | t | salt |
| 1 | T | smoked paprika |
| 1 | t | fresh oregano (Chopped) |
| 1 | chicken (meat from a 3lb Rotisserie Chicken or 2-3 cups chicken) | |
| 1⁄4 | c | chicken stock |
| 2 | T | fresh parsley leaves (Chopped) |
| 1⁄2 | lemon (Juiced) | |
| 4 | yukon gold potatoes (Peeled and Diced) |
Instructions
Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender, about 12 minutes. Drain and set aside.
In a large oven-proof skillet over medium-high heat, add the butter, the onions, bell peppers and garlic and sauté for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes.
Notes: When I made this I increased to 6 average sized Yukons. I used 2 cups cubed chicken breast meat that I had poached in water seasoned with 1+ teaspoons cumin. Used dry oregano and no parsley. I prefer a lot of potatoes and less chicken. Oh, also I don’t own a large oven proof skillet so I transferred to a 11 x 15” glass baking dish for the crisping step.
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