Ingredients
- 4 Yukon potatoes, peeled and diced
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 tablespoon minced garlic
- 1/2 teaspoon cayenne
- 1 tablespoon salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon chopped fresh oregano leaves
- 1 (3-pound) store-bought rotisserie chicken, meat removed and diced
- 1/4 cup chicken stock
- 2 tablespoons chopped fresh parsley leaves
- 1/2 lemon, juiced
Directions
Preheat oven to 325 degrees F.
Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.
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By heychas
Richmond, VA
on February 23, 2012
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This is our favorite of Big Daddy's recipes! It rocks! We have a few recommendations: 1 reduce to 1/3 tsp of cayenne pepper (1/2 is almost uncomfortable, 2after boiling the potatoes brown them in a cast iron skillet before adding to recipe (hard to brown in oven, 3 put in chicken last minute w/ the lemon juice to avoid drying the chicen out... then bake 10 mins to marry the flavors (and potatoes are already brown, 4 we like to garnish once on the plate w/ shredded cheddar cheese, sour cream or yogurt, and optional cilantro. Yum!!!!
By karismaticgold_...
East Orange, NJ
on February 02, 2012
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I prepared this recipe for my family one Saturday for breakfast. It has a "kick" to it. Everyone enjoyed it. A fresh alternative from the corned beef hash we ate when we were kids. It would be a good dish to serve at a brunch.
By lsbrgss_11552605
amherst, NY
on January 29, 2012
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Thank you Aaron!! Was a big hit with my family! I did not have rotisserie chicken so I boiled chicken breast in some broth and used the broth to add to the recipe because the breast is a little more dry than the dark meat. I used shallots instead of onions, and used Sazon instead of the cayenne and it was FANTASTIC!!! very flavorful!!
Read all 44 reviews