Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups chicken broth or water
2 Whole skinless boneless chicken breasts (about -- halved
1 1/2 pounds)
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
Accompaniments
poached eggs
toasted whole-grain bread |
Preparation:
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.
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.
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.
Top hash with poached eggs and serve with toast. |
