Thursday, December 31, 2009

Chicken hash

2 whole (4 split) chicken breasts, or a rotisserie chicken from the grocery store
Olive Oil

Kosher salt and freshly ground black pepper

6 tablespoons unsalted butter, divided

2 pounds red potatoes, peeled and diced

2 red onions, chopped

2 red bell peppers, one red one green diced

3 garlic cloves, minced

2 teaspoons fresh thyme leaves

1 teaspoon paprika

1 tablespoon tomato paste

4 minced scallions, white and green parts

Preheat the oven to 350 degrees F.

Bake the chicken for 35 to 40 minutes, until lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then dice.

Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.

In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.

Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.

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