Barbecued Chicken Hash

Photography: Randy Mayor; Styling: Jan Gautro

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1g
  • Protein: 25.1g
  • Carbohydrate: 23.9g
  • Fiber: 1.9g
  • Cholesterol: 59mg
  • Iron: 1.4mg
  • Sodium: 816mg
  • Calcium: 212mg

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrot
  • 4 cups chopped roasted skinless, boneless chicken breasts (about 4 breasts)
  • 3 1/2 cups frozen hash browns
  • 3/4 cup water
  • 1/2 cup barbecue sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 jalapeño pepper, seeded and minced

Preparation

  1. Preheat oven to 375°
  2. Heat oil in a large cast-iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot; sauté 1 1/2 minutes. Add chicken and next 7 ingredients (chicken through salt); bring to a boil. Reduce heat, and simmer for 2 minutes. Bake at 375° for 10 minutes. Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.
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