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