Fog Island Cafe's Chicken Hash
Sent to us by: Conspiracy Theory
4 cups chicken broth or water
2 whole skinless boneless chicken breasts (about 11/2 pounds), halved
1 1/2 pounds small red potatoes
1 large onion, chopped fine
1 small green bell pepper, cut into 1/4-inch diced pieces (about 1/2 cup)
1 small red bell pepper, cut into 1/4-inch diced pieces (about 1/2 cup)
3 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/2 cup chopped scallion, white and pale green parts only
1/2 cup packed fresh parsley leaves, washed, and chopped (I use kitchen scissors)
1 cup half-and-half
In a deep 12-inch skillet bring broth or water to a
boil and add chicken breasts in one layer. Reduce heat
and poach chicken at a bare simmer, turning once, 7
minutes. Remove skillet from heat and cool chicken in
liquid 20 minutes. discard liquid and cut chicken into
1/2-inch cubes.
Cut potatoes into 1/2-inch cubes. In a large saucepan
of boiling salted water cook potatoes until tender,
about 15 minutes, and drain in a colander.
In a 12-inch heavy skillet cook onion, bell peppers,
and garlic in butter over moderately high heat,
stirring frequently, until softened, about 3 minutes.
Add spices, thyme, and salt and cook, stirring, 1
minute. Add chicken, potatoes, scallion, parsley, and
half-and-half and cook over moderately high heat,
stirring occasionally, until half-and-half is reduced
slightly and hash is thickened.
Top hash with poached eggs and serve with toast.
Serves 6.
From: Gourmet, September 1996
Fog Island Café, Nantucket MA
