Adapted from a recipe courtesy of Food Network's Big Daddy...Aaron McCargo
Prep Time:
10-15 min
Inactive Prep Time:
--
Cook Time:
45 min
Level:
Easy..oh so easy anyone can make this....
Serves:
4 to 6 servings
Ingredients
• 4 Yukon potatoes, peeled and diced
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 teaspoon cayenne
• 1 tablespoon salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon smoked or regular paprika
• 1 teaspoon chopped fresh oregano leaves
• 1 (3-pound) store-bought rotisserie chicken, meat removed and diced
• 1/4 cup chicken stock
• 2 tablespoons chopped fresh parsley leaves, plus 2 more for garnish
• 1 lemon, juiced
Directions
Preheat oven to 325 degrees F.
Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute 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 moisture, along with the parsley and lemon juice. Allow to simmer and let flavors develop for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are no longer mushy...wait is mushy a word ??? Oven time is likely to be about 30 minutes. ( Great time to open a nice bottle of wine and make a fresh green salad....Remove from the oven and transfer to a serving bowl. Squeeze more lemon juice to taste, grate some lemon zest over it too if you're feeling sexy... and top with fresh chopped parsley.
This is definitely not your mothers chicken hash.....
This is definitely not your mothers chicken hash.....
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