Recipe taken from Martha Stewart Living magazine.
Summer Vegetable and Chicken Hash
- 1 boneless, skinless chicken breast half (8 oz.), cut into 1 inch cubes
- 1 tablespoon extra virgin olive oil
- 12 oz. small red potatoes, boiled, halved or quartered
- 2 cups fresh corn kernels (I use 1 can corn, drained)
- 1 scallion thinly sliced (1/4 cup)
- 1/2 Jalepeno chile, stem, ribs and seeds removed, minced (1 tablespoon)
- 1 cup yellow or red cherry tomatoes (4 oz.) halved
- 1/2 cup store bought or home-made chicken stock
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Heat a 12 inch non-stick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to bowl.
- Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes, transfer to small bowl.
- Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalepeno to skillet, and cook, stirrring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernals may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with remaining 2 tablespoons scallion.
- Serves 6
- 137 Calories per serving
- 1 g saturated fat; 2 g unsaturated fat; 22 mg cholesterol; 17 g carbs; 364 mg sodium; 11 g protein; 2 g fiber