Southwestern Pulled Chicken and Chile Hash

Southwestern Pulled Chicken and Chile Hash
Photo by Scott Phillips


  • 1 poblano chile, cored and chopped
  • 2 cups pulled chicken (preferably dark), plus ¾ cup reserved chicken broth or lower-salt chicken broth
  • 2 tsp. pure chile powder, preferably ancho
  • 3 Tbs. olive oil
  • ½ cup fresh cilantro, coarsely chopped
  • 1 Tbs. fresh lime juice
  • 1 large yellow onion, chopped (about 2 cups)
  • + 4 more ingredients
    • Kosher salt
    • 1 lb. russet potato, peeled and cut into ½-inch dice (about 3 cups)
    • 1-½ tsp. brown sugar
    • 1 medium clove garlic, minced

In a 3-quart saucepan, combine the potato, 2 tsp. salt, and water to cover by 1 inch. Bring to a boil and cook, stirring occasionally, until the potato is just tender, about 5 minutes. Drain and let sit in the colander for 10 minutes, tossing occasionally, to dry slightly. Heat a heavy-duty 12-i...

View full recipe at Fine Cooking


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