Chicken Chili Hash With Peppers & Cilantro Recipe

Name: Chicken Chili Hash With Peppers & Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable or olive oil; 1 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 pieces; 1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice; 2 tablespoons vegetable or olive oil; 2 tablespoons ketchup; 1 tablespoon Dijon mustard; 1/2 teaspoon dried chili powder; 2 tablespoons chopped fresh cilantro (or parsley); 2 tablespoons water; Salt and freshly ground black pepper

Servings: persons

2 tablespoons vegetable or olive oil
1 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 pieces
1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
1/2 teaspoon dried chili powder
2 tablespoons chopped fresh cilantro (or parsley)
2 tablespoons water
Salt and freshly ground black pepper

1
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.
2
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.)
3
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.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable or olive oil, 1 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 pieces, and more.

Yes, Chicken Chili Hash With Peppers & Cilantro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili Hash With Peppers & Cilantro

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