2 red bell peppers, sliced in 1/2 lengthways, and cut in strips
3 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
Sour cream, Cheddar and sliced lemons, for serving
Instructions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Rub each piece with oil oil and sprinkle generously with salt, pepper and basil. Bake the chicken for 30 minutes until the chicken is just cooked through. Set aside until cool enough to handle. Cut the chicken into large dice and set aside. Lower the oven temperature to 200 degrees F.
Cook the potatoes in a large pot of boiling salted water for 10 minutes, and drain. When the potatoes are cool enough to handle, dice them into 1/4-inch cubes.
Heat 4 tablespoons of olive oil in a large saute pan, over medium-low heat. Working in batches, add the potatoes in a single layer and fry them for 5 to 7 minutes, until evenly browned and cooked through. Place the cooked potatoes on a baking sheet, and keep them warm in the oven while you fry the next batch.
In a separate saute pan, heat 4 tablespoons olive oil. Add the onions and cook over medium-low heat for 10 to 15 minutes, or until caramelized. Add the red peppers and saute on high heat for 2 minutes, until the edges of the peppers are seared.
Lower the heat, add the garlic, thyme, paprika, 2 teaspoons salt, 1 teaspoon pepper, and the tomato paste. Add the chicken cubes to the onion/pepper mixture, and heat through. Add the potatoes, and place on a serving platter. Drizzle some sour cream over the hash, and serve with grated Cheddar and lemon wedges.
Originally Submitted
11/26/2007
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