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Chicken Chili Hash With Peppers & Cilantro recipe |
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4 servings
Ingredients:
2 tablespoons vegetable or olive oil1 medium-large onion, cut into 1/2-inch dice 1 small bell pepper (any color), cut into 1/2-inch dice 1 pound Rotisserie chicken meat, pulled into bite-sized pieces1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice 2 tablespoons vegetable or olive oil2 tablespoons ketchup1 tablespoon Dijon mustard1/2 teaspoon dried chili powder2 tablespoons chopped fresh cilantro (or parsley)2 tablespoons waterSalt and freshly ground black pepper
Instructions:
Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick).While skillet heats, prepare onion, bell pepper, and chicken.A few minutes before cooking, increase heat to medium-high.When oil starts to send up wisps of smoke, add onion, pepper and chicken; cook, stirring often, until golden 7 to 8 minutes.Meanwhile, dice potatoes and toss with remaining oil.Transfer chicken mixture to a bowl and reserve.Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes.As potatoes cook, mix ketchup, mustard, chili powder, chopped fresh cilantro, and 2 tablespoons of water.(Recipe can be prepared to this point up to 2 hours ahead.Spread hot potatoes on a large lipped cookie sheet; cover when cool.Return skillet to medium-high; add potatoes and re-crisp.)Return reserved chicken mixture to skillet; stir in ketchup mixture, then season with salt and pepper.Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
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