Fire-Roasted Chicken with Potato Hash

Turn up the flavor on your standard chicken breasts with this Southwest inspired recipe. Don’t be shy about making a double batch – the chicken is amazing on corn tortillas as leftovers.

Fire-Roasted Chicken with Potato Hash

Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

Fire-Roasted Chicken

  • 6 boneless, skinless chicken breasts, halved width-wise
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 15 oz fire-roasted tomatoes, undrained
  • 1 cup water

Potato Hash

  • 4 tbsp olive oil
  • salt and pepper to taste
  • Frozen diced hash brown potatoes or Potatoes O'Brien
  • Sliced avocado for serving

Instructions
 

  • Heat olive oil over medium heat for 2 minutes.
  • Add the garlic, onion, salt, and red pepper flakes. Cook, stirring frequently, until onion softens, 3–4 minutes, stirring frequently. 
  • Add the tomatoes, water, pepper, and paprika. Simmer until slightly reduced, 3–4 minutes. 
  • Nestle halved chicken breasts in tomatoes, and simmer on low (uncovered) for 20-25 minutes or until internal temperature reaches 165 degrees.
  • While the chicken is cooking, add 2 tbsp olive oil to a second pan for potatoes. Heat for 2 minutes.
  • Pour bag of frozen hash browns into preheated oil. Drizzle another 2 tbsp of oil on top of hash browns. Let sit undisturbed for 8-10 minutes. Flip to brown other side. Finish cooking through until desired brownness and doneness.
  • To serve: Scoop potatoes in center of plate. Add chicken breast and spoon over some tomato sauce. Last, add sliced avocado.

Notes

Use leftover chicken as tacos the next day!

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