From Recipe Contributor :: Susanna | {Re}visionary Life
I love having this skillet of fresh veggies and flavorful chicken greet me at the beginning of each new summer. It’s been in my collection of favorites since first bite, and I look forward to it every year. And this dish is no respecter of meal times, breakfast, lunch, or dinner. Just take your pick or choose all three! Personally I don’t ever serve this dish without a side of fresh corn bread drizzled in honey, but then again, I jump at any excuse to bake a pan of my favorite yellow bread. I welcome you to challenge this perfect pair, but I’m rather skeptical you’ll find a better suited side.
Summer Veggie & Chicken Hash
{serves 6}
[ingredients]
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1 lb. boneless skinless chicken, cubed
2 Tbsp olive oil
12 oz. small roasting potatoes, quartered and unpeeled
2 cups corn kernels, about 2 ears
1 scallion, thinly sliced
1/2 jalapeño chile, ribs and seeds removed and finely chopped
1 cup red cherry tomatoes, halved
1/2 cup + 3 Tbsp chicken broth
1 tsp coarse salt
1/8 tsp freshly ground black pepper
1 tsp marjoram
[directions]
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Chicken & Potatoes. Heat 1 Tbsp oil in a 12-inch non-stick skillet over high-heat. Add chicken, cook for 2 minutes, and then transfer to a bowl and keep warm. Reduce heat to medium-high, and add another 2 teaspoons of oil. Toss in the potatoes and cook for 6-8 minutes, or until crisp and brown. Add in 3 Tablespoons of chicken broth and cook potatoes until all the broth is absorbed and the potatoes soften slightly. Remove from the skillet and keep warm.
Summer Veggies. Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeño to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes {some kernels 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 marjoram and remaining 2 tablespoons scallion.
Recipe Slightly Adapted from Martha Stewart Living, 2009
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