Barbecued Chicken Hash
Yield
6 servingsPrep
12 minCook
18½Ready
32 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | teaspoons |
olive oil
|
|
1 | cup |
onions
chopped |
|
½ | cup |
celery
chopped |
|
½ | cup |
green bell peppers
chopped |
|
½ | cup |
carrots
chopped |
|
4 | cups |
chicken breast halves, boneless, skinless
chopped roasted |
|
3 ½ | cups |
hash brown potatoes
|
* |
¾ | cup |
water
|
|
½ | cup |
barbecue sauce
|
|
1 | teaspoon |
cumin
ground |
|
1 | teaspoon |
chili powder
|
|
½ | teaspoon |
garlic
minced |
|
¼ | teaspoon |
salt
|
|
1 | cup |
cheddar cheese, reduced-fat
shredded, sharp |
* |
1 | each |
jalapeño pepper
seeded and minced |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
7.5 | ml |
olive oil
|
|
237 | ml |
onions
chopped |
|
118 | ml |
celery
chopped |
|
118 | ml |
green bell peppers
chopped |
|
118 | ml |
carrots
chopped |
|
946 | ml |
chicken breast halves, boneless, skinless
chopped roasted |
|
828 | ml |
hash brown potatoes
|
* |
177 | ml |
water
|
|
118 | ml |
barbecue sauce
|
|
5 | ml |
cumin
ground |
|
5 | ml |
chili powder
|
|
2.5 | ml |
garlic
minced |
|
1.3 | ml |
salt
|
|
237 | ml |
cheddar cheese, reduced-fat
shredded, sharp |
* |
1 | each |
jalapeño pepper
seeded and minced |
* |
Directions
Preheat oven to 375°
Heat oil in a large cast-iron or heavy skillet over high heat.
Add onion, celery, bell pepper, and carrot; sauté 1½ minutes.
Add chicken and next 7 ingredients (chicken through salt); bring to a boil.
Reduce heat, and simmer for 2 minutes.
Bake at 375° for 10 minutes.
Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.