Smoked Chicken Hash
I really liked this one. Josh wasn’t as big a fan as I was, but I thought it was awesome. The liquid smoke really makes a difference in this one.
Smoked Chicken Hash Makes 4 servings – 5 WW Points each
1 tablespoon canola oil 1 pound new potatoes, thinly sliced 1 cup water 1 onion, chopped 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 2 teaspoons paprika 1/2 teaspoon fennel seeds 1/2 teaspoon garlic powder 3/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 3/4 pound skinless boneless chicken breasts, cut into thin strips 1 teaspoon liquid smoke
Preparation Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook 2 minutes. Add the water, onion, bell peppers, paprika, fennel seeds, garlic powder, 1/2 teaspoon of the salt, and the black pepper. Bring to a boil, cover, and cook, shaking the pan occasionally, 15 minutes. Uncover the skillet to continue to cook until the potatoes begin to brown slightly, about 5 minutes longer.
Meanwhile, toss the chicken in a bowl with the liquid smoke and sprinkle with the remaining 1/4 teaspoon salt. Heat the remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through, about 8 minutes. Stir the chicken into the hash and serve.