BASIL CHICKEN HASH
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.
MANGO SALSA CHICKEN WITH VEGGIE HASH
This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 1025mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN HASH
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.
GRILLED TABASCO CHICKEN
Provided by Jacques Pepin
Categories dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.
- Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.
- Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes. Turn the legs over, and cook for about 10 minutes on the other side. Turn them again, and cook them skin-side down for 10 minutes more.
- Take the legs off the heat to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 31 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 349 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED CHICKEN HASH WITH TABASCO AND SHERRY
Categories Chicken Pepper Kid-Friendly Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Light a gas or charcoal grill and bring heat to medium-high. Sprinkle chicken breasts on both sides with grill seasoning mix and place, skin side down, on grill. Cook without disturbing 3 to 4 minutes, turn and grill until no pink juices show when meat is pierced, about 3 to 4 minutes longer. Set aside on a chopping board until cool enough to handle comfortably; cut into 1/2-inch dice and set aside. In a heavy saucepan melt butter over medium heat, stir in flour and cook, stirring, until mixture is thickened. Add pepper, salt, Tabasco to taste and Worcestershire sauce. Stir in Parmesan, and mix well. Add cream and whisk until fluffy. Mix in sherry and bring to a simmer again over low heat. Add red pepper and chicken, bring to a simmer and remove from heat. Set aside, uncovered. Serve when slightly warm or at room temperature.
SHERRY GRILLED CHICKEN
This is a little bit different than your usual BBQ/grilled chicken--the sauce is tasty, but optional! Cooking time includes time for marinade.
Provided by Dwynnie
Categories Chicken Breast
Time P1DT1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix marinade ingredients together.
- Marinate chicken breasts for 24 hours, turning fairly often.
- Remove chicken from marinade, leaving some of the mustard seeds on the chicken.
- Season chicken with salt and pepper, to taste.
- Grill chicken skin side up over indirect, medium heat until juices run clear--about 60 minutes.
- While the chicken is cooking, combine the sauce ingredients and cook over low heat.
- Enjoy!
Nutrition Facts : Calories 795.2, Fat 15.6, SaturatedFat 4, Cholesterol 92.8, Sodium 383.1, Carbohydrate 81.5, Fiber 1.6, Sugar 68.9, Protein 32.9
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