Chicken Hash
A New Orleans-style curried chicken hash with bell peppers, celery, onion, and a savory roux-thickened broth, baked and served over rice.
AmericanChickenIntermediate35 minBy Northstar
Ingredients
Servings
4
- 5 cup cooked chicken breast, cubed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cup chicken stock
- 2 tsp curry powder
- 3 tbsp paprika
- 0.5 tsp dried sweet basil
- 1/8 tsp salt
- 0.3 tsp black pepper
- 0.5 cup flour (for roux)
- 2 tbsp corn oil (for roux)
Instructions
- 1
Pan fry chicken in vegetable oil until golden brown.
- 2
Sauté bell peppers, celery, and onions until just tender.
- 3
Make roux: stir flour in corn oil in frying pan until golden brown.
- 4
Warm chicken stock to boiling. Mix chicken, vegetables, stock, and seasoning with roux.
- 5
Bake in preheated oven at 350°F for 15 to 20 minutes. Serve over cooked rice.
Tags
american