Photo: Basil Chicken Hash Recipe
Ingredients
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- 16 basil leaves
- Olive Oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 pounds boiling potatoes, peeled and large diced
- 2 red onions, chopped
- 2 red bell peppers, large diced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 4 minced scallions, white and green parts
- 1/4 cup chopped fresh leaf parsley
- Sour cream, Cheddar and sliced lemons, for serving
Directions
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 the scallions and parsley, toss together and place on a serving platter.
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By MomCtboys
Phoenix,Az
on February 08, 2013
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I used some leftover roast chicken, followed the recipe-however I did use the tips from other reviewers deglazed the pan with chicken broth and let the potatoes steam in the onions for about 20-30 minutes. I had some mushrooms on hand and a little sherry. Served with Ina's string beans. Excellent. My husband loved it.
By audge67_7846281
Armada, MI
on February 03, 2013
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I made this recipe years ago when it first came out. Today I was going to make it again but I couldn't find my printed copy and I came on here and printed it. Well, I just finished making this dish and I found that I saved the original recipe. It is a bit different from the one on here. It appears as though someone tried to "dummy down" the recipe but was not successful. You need to boil the potatoes for ten minutes to cook them. Then cool them, and dice them. If anyone wants the original recipe send me a message. :
By frankaholic
New York, NY
on February 02, 2013
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Very good, but this time around I'm so grateful to the other reviews. We all know there's NO WAY potatoes would be cooked after 5 minutes in a pan. I put my potatoes in the oven for the chicken's last 15 minutes, and then after 10 minutes in the pan with the onions they still weren't done. So the onion/potato mixture took over 10 minutes on medium heat, even after oven roasting the potatoes, and they were cut in relatively small chunks. Also, I deglazed that pan with a little chicken stock, like another reviewer suggested. It really needed it. I seasoned the heck out of my chicken (lots of kosher salt, pepper, a pinch of garlic salt (listened to yet another reviewer and lastly, cooked my red peppers until they were soft enough (took longer than the allotted time, 5 minutes? No one wants raw bell peppers in hash! And lastly, the cheese and sour cream take this flavor over the top, it goes from ok to amazing with them. Really great flavors, but recipe is a little lost in translation.
Read all 167 reviews