Spicy Chicken Potato Hash
Spicy Chicken Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 1 can cream of chicken soup, 10 3/4 ounces
- 1/2 cup chicken broth
For Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 7 min
- 2
Add the cubed potatoes to the same skillet. Cook, stirring occasionally, for 8-10 minutes until they start to soften and brown slightly. If the pan seems dry, add another 1/2 tablespoon of olive oil.
⏱️ 10 min
- 3
Stir in the diced yellow onion and red bell pepper. Cook for another 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 4
Add the minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Return the cooked chicken to the skillet. Stir in the cream of chicken soup and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.
⏱️ 12 min
- 6
Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro and sliced green onions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 1 can cream of chicken soup, 10 3/4 ounces
- 1/2 cup chicken broth
For Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 7 min - 2
Add the cubed potatoes to the same skillet. Cook, stirring occasionally, for 8-10 minutes until they start to soften and brown slightly. If the pan seems dry, add another 1/2 tablespoon of olive oil.
⏱️ 10 min - 3
Stir in the diced yellow onion and red bell pepper. Cook for another 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 4
Add the minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Return the cooked chicken to the skillet. Stir in the cream of chicken soup and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.
⏱️ 12 min - 6
Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro and sliced green onions before serving.
⏱️ 3 min