Chicken Hash Success

Ok so I know this is not the most appealing name - "hash..." but trust me, it's delish. It's Ina's.

Here's the recipe to serve 2+ leftovers.

Ingredients:

• 2 chicken breasts, bone-in, skin-on


• 8 basil leaves
  
• Olive Oil
  
• Salt and pepper
  
• 3 tablespoons butter


• 1 pound potatoes, peeled and large diced (I used 3 small/medium ones)


• 1 yellow onion, chopped


• 1-2 red bell peppers, large diced


• 1-2 garlic cloves, minced
  
• 1 teaspoon thyme leaves


• 1/2 teaspoon paprika


• 1 tablespoon tomato paste
  
• 2 minced scallions


• 1/4 cup chopped fresh parsley

Preheat oven to 450.

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. (I always buy boneless/skinless chicken breast...this was actually my first time to cook with the bones and skin...wow what a difference! It was sooo juicy and flavorful!) So go for the bones and skins on this recipe.

With your hands, rub each piece with lots of olive oil and sprinkle very generously with salt and pepper.

Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Remove the basil leaves and skin too. Cut the chicken in large dice pieces and set aside.
Melt 2 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Saute over medium heat for about 15-20 minutes, until evenly browned and cooked through.
In a separate saute pan, melt the remaining tablespoon of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5-10 minutes, until the edges of the peppers are seared.

Add the chicken and the pepper mixture to the potatoes and heat through. Here at the end I added a tad more salt and garlic to taste. Add the scallions and parsley, toss together and place on a serving platter. Serve and enjoy!