1 Pound Shredded Chicken, from leftover* 2 Tbs. Olive Oil 1/4 Onion 1/2 Green Bell Pepper 1 Jalapeno Pepper, divided 3 Cloves Garlic 1/2 Cup Cilantro. rough chop 1 Lime 1 Pinch Salt and Pepper
*Note: I would not use leftover grocery store rotisserie chicken as it would be too moist and soft.
This chicken hash recipe is a great way to use up leftover roasted chicken.
For one pound of shredded meat you will need to use about half of a chicken.
The chicken in the photo is from the Greek Chicken recipe posted this past summer.
In winter the chicken can also be roasted in the oven.
Pull all of the skin away from the chicken.
Peel the meat away from the bones.
Shred, sometimes called pull, the meat into long thin pieces.
Discard all skin, bones and fat.
Wash, dry and rough chop the cilantro leaves and tender stems.
Slice onion and pepper thin.
Chop half of the jalapeno finely.
Mince the garlic.
Place onion, green pepper & oil into a hot pan.
Cook and stir over high heat for a minute or two.
Onion should just begin to brown.
Add garlic and jalapeno to the pan.
Cook and stir for another minute.
Garlic should just begin to brown.
Slide cooked vegetables over to the side of the pan.
Add the chicken to the pan.
Sprinkle chicken with salt and pepper.
Let chicken sit without stirring for about 30 seconds.
This will allow the chicken to start browning on one side.
Mix all ingredients together.
Let chicken brown for a while and stir again.
Keep browning and stirring for about 4 minutes.
Be sure to scrape up any brown bits that stick to the pan.
Add cilantro to the pan.
Squeeze half of the lime over the chicken.
Continue to cook and stir for another minute or two.
Chicken is ready when it is all crusty and "frizzled".
Remove from the pan and place onto a serving platter.
Top with the other half of the chopped jalapeno and squeeze the other half of the lime.
You can roll the chicken in corn tortillas for tacos or serve over a bowl of grains.
