Ingrédients pour Guy Fieri's Chicken Hash
- 4 ounces olive oil
- Red Onions
- Garlic Cloves
- Red Bell Pepper
- Green Bell Pepper
- Jalapenos
- Chicken Thighs
- 1/2 cup beer
- Water
- Lime, Juice Of
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Red Potatoes
- Roma Tomato
- 1/2 cup crumbled Queso Fresco
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Comment préparer Guy Fieri's Chicken Hash
- Heat 2 ounces olive oil in a large skillet over medium heat. Add 1 large onion (chopped) and 1 bell pepper (chopped) and sauté until softened, about 5-7 minutes.
- Add 1.5 lbs boneless, skinless chicken breasts to the skillet and brown on all sides, about 5-7 minutes.
- Remove half of the onion and pepper mixture from the skillet and set aside.
- Add 1/2 cup beer, 1/4 cup chicken broth, 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet. Bring to a simmer, reduce heat to low, and cook for 45 minutes, or until chicken is easily shredded.
- Remove chicken from the skillet and let cool slightly. Once cool enough to handle, shred the chicken with two forks, discarding any remaining bones or skin.
- In the same skillet, increase heat to medium-high and reduce the remaining onion and pepper mixture until slightly thickened, about 5-7 minutes.
- Remove the thickened mixture from the skillet. Add another 2 ounces of olive oil to the skillet.
- Add 2 lbs potatoes (cubed) to the skillet and fry until golden brown and crispy, about 10-12 minutes, stirring occasionally.
- Add the reserved onion and pepper mixture and shredded chicken to the skillet.
- Stir to combine and cook for another 2-3 minutes to heat through. Flip to ensure even browning.
- Remove from heat and top with 1 cup diced tomatoes and 1/2 cup crumbled queso fresco.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
33g
Fat
68g
Carbs
16g
