Chicken Hash

I think I've mentioned before that Wednesday nights tend to be a little more rushed for dinner at Chez Good Appetite than any other night of the week. Matt is heading off to TC Maker and I'm usually having friends over to knit. That means I typically plan something that can made pretty quickly and easily. Last night, I didn't have anything planned beyond using the chicken thighs in the fridge somehow. Luckily, I also have lots of other things around from the farmers market and garden. I just started throwing things together and this hash was born.

To tell you the truth, it was much better than I expected. A really comforting dish that was full of flavor and a little spice. It took me about 15 minutes to prep the vegetables and then about a half hour to cook everything up. Even better it left me with only one pan to wash!

Chicken Hash
Quantities of the vegetables aren't really exact here because you can really just throw what you have in.

1 T olive oil
4 boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 - 3/4 c chopped red peppers, I used a mix of sweet Jimmy Nordellos and spicy Fresnos
1/2 - 3/4 c sliced red onion
1 clove garlic minced
4 small yukon potatoes, cut into small cubes, about 1/4 inch
1/2 c chicken stock
1 T white wine vinegar
freshly ground pepper
salt

In a large skillet with a lid, heat the olive oil over medium high heat. Add the chicken and sauté until the it no longer looks pink on the outside. Add the peppers, onion, garlic and potatoes. Sauté until the onion is just starting to get tender. Pour in the chicken stock and vinegar. Season with a few grounds of fresh pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Remove the cover and let simmer briskly for about another 15 minutes, until most of the liquid is absorbed and everything looks a little creamy. Taste for seasoning and add salt as needed (the amount will really depend on how salty your stock is.)

Makes 2 servings.

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