Creamy Chicken Hash Recipes

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
• Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
• In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
• Top with diced tomatoes and queso fresco.

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
• 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.
• Serve with sour cream, Cheddar and sliced lemons.