1 post tagged “hash”
as modified from ina garten:
- fingerling potatoes, 1 pound, cut into bite-size pieces
- red bell peppers, 3, deseeded and cut into bite-size pieces
- chicken, 2 pounds of thighs, breasts or legs
- fresh basil leaves, 1-2/chicken part
- smoked spanish paprika, 1 tablespoon
- tomato paste, 2 tablespoons
- butter, 3 tablespoons
- olive oil, 3 tablespoons
season chicken with salt and pepper; stuff basil leaves under skin; rub chicken with olive oil. roast at 425 F for 40 minutes or until juices run clear.
season potatoes with salt and pepper and fry in butter on low heat until golden brown.
season peppers with salt and pepper and fry in olive oil on low heat until softened. add paprika and fry for 1 minute or until fragrant. add tomato paste; mix and remove from heat.
cut roasted chicken into bite-size pieces. mix chicken, potatoes and peppers. serve while hot.
