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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups chicken broth or water |
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved |
1 1/2 pounds small red potatoes |
1 large onion, chopped fine |
1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup) |
1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup) |
3 garlic cloves, minced |
2 tablespoons unsalted butter |
1 teaspoon paprika |
1/2 teaspoon chili powder |
1/2 teaspoon black pepper |
1/2 teaspoon white pepper |
1/2 teaspoon dried thyme, crumbled |
1/2 teaspoon salt |
1/2 cup chopped scallion, white and pale green parts only |
1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped |
1 cup half-and-half |
poached eggs |
toasted whole-grain bread |
Directions:
1. In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.
2. Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
3. In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
4. Top hash with poached eggs and serve with toast.
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