Barbecue Chicken Hash

This is one of hubby's favorite dinners. It does require barbecue sauce, but I've been able to find Kraft Barbecue Sauce in some unexpected places in India. If you can't get it where you are, let me know and I'll post a recipe for homemade barbecue sauce. Serve this with a salad or green veggie and you've got a complete meal! A lot of my recipes take me around an hour to make. I'll try to post recipes that are shorter occasionally. This one takes about 40 minutes, and would take even less time if you have your helper peel and cut your vegetables before she goes, and cook the chicken in the afternoon. To keep potatoes from turning brown if you're not going to use them immediately, put them in a pot of water and cover it up.

Barbecue Chicken Hash

1 1/2 tablespoons olive oil

1 t. minced garlic

1 cup chopped onion

1 cup chopped green pepper

1/2 cup chopped carrot

3-4 chopped roasted skinless boneless chicken breast/1 whole roast chicken, picked from bone*

3 1/2 cups potatoes, peeled and cut in small cubes like country style hash browns (not the shredded has browns)

1 cup water, more if needed

1/2 c. barbecue sauce

1 t. ground cumin

1 t. American chili powder

1/4 teaspoon salt

1 cup shredded cheddar cheese

1 jalapeno, seeded and minced, optional

*(Brown 4 chicken breasts or one whole chicken in a bit of oil in pressure cooker. Add 1/2 cup water and 3-4 T. barbecue sauce if desired. Close cooker and cook 10-12 minutes.)

Prehead oven to 357 degrees.

Heat oil in a large cast iron or heavy skillet over high heat. Add onion, garlic, bell pepper and carrot; saute 1 1/2 minutes. Add chicken and next 6 ingredients; bring to a boil. Reduce heat and simmer two minutes. Transfer to an oven safe dish and bake for 10 minutes. Sprinkle with cheese and jalapeno; bake an additional five minutes or until cheese melts. (Or, add more water and cook on stove longer, until potatoes are soft but not mushy, and skip the baking step).

(6 one cup servings, usually feeds our family of four with minimal leftovers)

Notes for cooking this in America: I add celery to the vegetable medley in the states, use a rotisserie chicken if available, and use a bag of frozen hash browns. Makes it a little easier!

Recipe from Cooking Light