CHICKEN HASH
This recipe goes great for brunch or dinner.
Provided by jkohnen
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
- Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 72.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 10.6 g, Sodium 355.9 mg, Sugar 3.3 g
CHICKEN HASH
Steps:
- In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
- Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
- In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
- Top with diced tomatoes and queso fresco.
CURRIED CHICKEN SKILLET
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.
Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
CHICKEN HASH
Provided by Food Network
Number Of Ingredients 8
Steps:
- In a large saute pan over medium-high heat, melt the butter. Add the diced potatoes and saute until soft and brown. Transfer the potatoes to a dish and set aside. Add the onion to the same pan and saute until golden. Add the chicken garlic, brown slightly. Return the potatoes to the skillet and season with salt and pepper. Cook for 5 minutes over low heat. Poach eggs in boiling water with 2 tablespoons vinegar. Serve on top of the hash with pickled beets.
CHICKEN CURRY HASH
This dish developed from my love of my Apple Curry recipe#157719. It is so fast to get ready if the curry is already made! I did not include making this in the time for this recipe.
Provided by Happy Harry 2
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the rice (I use a rice cooker).
- Heat the curry sauce and the heavy cream in a saucepan over medium heat.
- When hot, but not at boil, add pineapple, tomato, and chutney. Blend well and bring to gentle boil.
- Add chicken and turn heat to simmer. Cook 5-6 minutes.
- Serve with the rice.
- This is not a spicy dish. The only heat comes from the chutney. It goes very well with other dishes that do have that hot wallop.
Nutrition Facts : Calories 500.2, Fat 30.1, SaturatedFat 15.9, Cholesterol 159.7, Sodium 98.8, Carbohydrate 27.8, Fiber 1, Sugar 2.9, Protein 28.5
CHICKEN HASH
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Place the potato in a small saucepan, and add enough water to cover by 1 inch. Add a large pinch of salt, and bring to a simmer. Cook just until tender, about 10 minutes. Drain, and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion, thyme, and a pinch of salt. Cook, stirring frequently, until translucent, about 5 minutes. Add the celery and garlic, and cook, stirring occasionally, for 5 minutes.
- Add potato, and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Stir in the chicken, chicken stock, and cream. Cook over medium heat, stirring occasionally, until dry and caramelized, about 10 minutes more.
- Divide hash and tomatoes between two plates. Sprinkle tomatoes with salt and pepper. Serve immediately.
SHEET-PAN CHICKEN CURRY DINNER
This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
CURRIED HASH
A "Company's Coming" recipe. This is a versatile meat sauce, you can use more or less curry to your liking. Makes a good, quick meat sauce.
Provided by Cullinaryjudge
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine oil, ground beef, and onion in frying pan.
- Brown, stirring frequentlty to break up.
- Sprinkle with salt, pepper, and sage.
- Stir in flour until well mixed with beef mixture.
- Add milk all at once.
- Stir as mixture boils and thickens.
- Stir in curry powder.
- Add more liquid if needed, especially if reheating.
- Serve with rice or oodles of noodles.
Nutrition Facts : Calories 543, Fat 30.7, SaturatedFat 12.5, Cholesterol 164.5, Sodium 792.2, Carbohydrate 13.5, Fiber 0.8, Sugar 1.3, Protein 50.3
WEST INDIAN CURRY HASH
Provided by Barbara Kafka
Categories breakfast, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat a large nonstick pan over medium heat. Add mustard seeds and cook, shaking pan, for 40 seconds, until seeds start to pop. Add butter and let it melt. Lower heat to medium-low. Stir in the curry powder and cumin. Cook, stirring, for 40 seconds.
- Stir in the onion and cook, stirring occasionally, for 5 minutes. Stir in the garlic, ginger and anise seed. Cook, stirring, for 5 minutes.
- Add potatoes, raise heat to medium and cook, turning occasionally, for 9 minutes or until potatoes begin to brown. Stir in the celery, red pepper and jalapeno pepper. Cook, stirring occasionally, for 5 minutes.
- Meanwhile whisk together the egg, milk, salt and mint. Pour this over the potato mixture. Stir in the fish and lime juice. Press the mixture into the pan with the back of a spoon to make a cake. Cook, over medium heat, for 15 minutes, until the cake is set and the bottom has formed a crust.
- Invert onto a large round serving platter so the crusty side is up.
GINGER CHICKEN HASH
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Rinse chicken, and combine in saucepan with stock; cover, and simmer until chicken is cooked, about 10 minutes.
- Peel potato, cut into small chunks and place in food processor. Chop finely by pulsing, place potato in a dish towel and twist to squeeze out liquid. Measure, then place in mixing bowl.
- In food processor finely chop onion; then, stir into potato. Grate ginger, and add flour, egg whites, salt and pepper.
- When chicken is cooked, drain and finely cut; stir into potato mixture. Season with salt and pepper.
- Heat large nonstick pan until it is very hot; reduce heat to medium. Add oil; then, add the chicken-hash mixture. Cook, stirring often, until browned.
- Serve with salsa.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 23 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 801 milligrams, Sugar 8 grams, TransFat 0 grams
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