Chicken Hash

Chicken Hash

from foodandwine.com
Dinner
70 min
4 servings
494 kcal / serving

This hearty chicken hash from chef Hugh Acheson combines tender shredded chicken with crispy potatoes, blistered peppers, and fresh herbs for a comforting, Southern-inspired dish perfect for breakfast, brunch, or a casual dinner.

Ingredients

  • 4boneless, skin-on chicken thighs
  • 1 tablespoonplus 2 tsp. kosher salt, divided
  • 1 poundyellow baby new potatoes
  • 1 tablespoongrapeseed oil
  • 1red onion, cut into 1-inch pieces (about 1 1/2 cups)
  • 4 smallmulticolored bell peppers, seeded and cut into 1-inch pieces (about 3 cups)
  • 8padrón chiles or shishito peppers, seeded and cut into 1-inch pieces (about 1 cup)
  • 1 smallfresno chile, thinly sliced (about 1 tablespoon)
  • 2 largegarlic cloves, thinly sliced (about 1 tablespoon)
  • ½ cupchicken stock
  • ¼ cupchopped fresh flat-leaf parsley leaves
  • ¼ cupfinely chopped scallions (about 4 scallions)
  • 1 teaspoonza’atar

Directions

  1. 1

    Sprinkle thighs all over with 1 teaspoon salt; transfer to a plate, and let rest, skin side up, at room temperature for 30 minutes.

  2. 2

    Meanwhile, place potatoes in a large pot, and add cold water to cover by 1 inch; bring to a boil over high. Add 1 tablespoon salt; reduce heat to medium-low, and simmer until potatoes are easily pierced with a knife or fork, 15 to 20 minutes. Drain potatoes; set aside, and let cool.

  3. 3

    Blot chicken using paper towels to remove excess moisture. Heat oil in a large cast-iron skillet over medium until shimmering. Add chicken, skin side down; cook, undisturbed, until skin is golden brown and very crisp, 7 to 10 minutes. Flip; continue cooking, undisturbed, until an instant-read thermometer inserted into the thickest portion of thighs registers 165°F, about 5 minutes. Transfer thighs to a cutting board; let rest 5 minutes. Reserve drippings in pan.

  4. 4

    Cut chicken into bite-size pieces; set aside. Cut cooled potatoes into quarter wedges; set aside.

  5. 5

    Heat skillet over medium-high. Add onion; cook, stirring occasionally, until onion lightly browns, 3 to 4 minutes. Add cut potatoes; cook, undisturbed, until light golden brown, about 3 minutes. Stir in bell peppers, Padrón chiles, Fresno chile, garlic, and remaining 1 teaspoon salt. Add stock; cook, stirring occasionally, until almost all liquid evaporates, about 10 minutes. Remove skillet from heat; stir in parsley, scallions, za’atar, and half of chicken until well combined. Top with remaining chicken, and serve.