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Recipe

Southwestern Pulled Chicken and Chile Hash

Scott Phillips

Servings: 4

Fresh poblano chiles and dried ancho chile powder make this one spicy hash. Top it with a fried or poached egg to make it even better.

Ingredients

  • 1 lb. russet potato, peeled and cut into 1/2-inch dice (about 3 cups)
  • Kosher salt
  • 3 Tbs. olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 poblano chile, cored and chopped
  • 2 tsp. pure chile powder, preferably ancho
  • 1 medium clove garlic, minced
  • 1-1/2 tsp. brown sugar
  • 2 cups pulled chicken (preferably dark), plus 3/4 cup reserved chicken broth or lower-salt chicken broth
  • 1/2 cup fresh cilantro, coarsely chopped
  • 1 Tbs. fresh lime juice

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 60
      Sodium (mg): 540
      Carbohydrates (g): 24
      Fiber (g): 3
      Protein (g): 25

Preparation

  • Inspired? Find more recipe ideas for pulled chicken.
  • In a 3-quart saucepan, combine the potato, 2 tsp. salt, and water to cover by 1 inch. Bring to a boil and cook, stirring occasionally, until the potato is just tender, about 5 minutes. Drain and let sit in the colander for 10 minutes, tossing occasionally, to dry slightly.
  • Heat a heavy-duty 12-inch skillet (preferably cast iron) over medium-high heat for 2 minutes, and then pour in 2 Tbs. of the oil. (If using a nonstick skillet, heat the oil in the skillet until it’s shimmering hot.) Add the potato in a single layer and cook, stirring occasionally, until the potato is browned all over, about 7 minutes. Transfer to a plate.
  • Add the remaining 1 Tbs. oil and the onion, poblano, and chile powder. Sprinkle with 3/4 tsp. salt and cook, stirring, until the onion and poblano soften, 3 to 4 minutes. Add the garlic and brown sugar, and cook, stirring, until the garlic is fragrant, 30 seconds. Add the potato, chicken, and 1/4 cup of the broth; cook, pressing down on the hash with a spatula and flipping occasionally, until the mixture heats through and some of the potato becomes crisp, about 6 minutes.
  • Moisten the hash with as much of the remaining broth as needed. Toss with half of the cilantro and the lime juice. Serve sprinkled with the remaining cilantro.

Reviews

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Reviews

  • CE151 | 01/22/2015

    Very tasty and easy to make. Great for supper with a side tossed salad or for Sunday brunch. Be sure to include a side of fruit to counter the heat from the chile. Different from the usual tex-mex dishes. Will be fun to vary the ingredients.

  • User avater
    TheMomChef | 11/10/2014

    Absolutely delicious! Since our 8 year-old was eating this, I did cut down on the chile powder and she inhaled it as quickly as we did. The pulled chicken itself is tender and tasty, but added to this hash, it's phenomenal. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/southwestern-pulled-chicken-chile-hash

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