Hash that is perfect for your left over chicken
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 Sriracha sauce. Add the scallions and parsley, toss together and place on a serving platter.
Serve with sour cream, cheddar cheese and lemon slices if you like.
I also like to add chopped Prosciutto ham sometimes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (575g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 481 | ||
Calories from Fat: 238 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 26.4g | 35 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 101.5mg | 31 % | |
Sodium 280mg | 10 % | |
Potassium 1380.5mg | 36 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 30.9g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.