Who says we have to suffer...to live a healthy happy vibrant life?

Red wine and dark chocolate... might seem decadent...but these guilty pleasures also might help us live longer...and healthier lives. Red wine and dark chocolate definitely improve an evening..but they also contain resveratrol..which lowers blood sugar. Red wine is a great source of catechins..which boost protective HDL cholesterol. Green tea? Protects your brain..helps you live longer..and soothes your spirit.

Food for Thought, the blog, is about living the good life...a life we create with our thoughts and our choices...and having fun the whole while!

I say lets make the thoughts good ones..and let the choices be healthy...exciting...and delicious! Bon Appetit!

Thursday, February 17, 2011

Aaron's Savory Chicken Hash

You've got to make this gorgeous dish! The spices and peppers really deliver big flavor..and just think about those antioxidants...on second thought...don't think overmuch about the healthy elements here...they're here...know that and then just enjoy! This is hands down the best thing I've found to do with a rotisserie chicken. Delicious!

Adapted from a recipe courtesy of Food Network's Big Daddy...Aaron McCargo

Prep Time:
10-15 min
Inactive Prep Time:
Cook Time:
45 min
Easy..oh so easy anyone can make this....
4 to 6 servings
   4 Yukon potatoes, peeled and diced
   2 tablespoons butter
   1 medium onion, finely chopped
   1 red bell pepper, diced
   1 yellow bell pepper, diced
   1 tablespoon minced garlic
   1/2 teaspoon cayenne
   1 tablespoon salt
   1 tablespoon coarsely ground black pepper
   1 tablespoon smoked or regular paprika
   1 teaspoon chopped fresh oregano leaves
   1 (3-pound) store-bought rotisserie chicken, meat removed and diced
   1/4 cup chicken stock
   2 tablespoons chopped fresh parsley leaves, plus 2 more for garnish
   lemon, juiced
Preheat oven to 325 degrees F.
Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add moisture, along with the parsley and lemon juice. Allow to simmer and let flavors develop for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are no longer mushy...wait is mushy a word ??? Oven time is likely to be about 30 minutes. ( Great time to open a nice bottle of wine and make a fresh green salad....Remove from the oven and transfer to a serving bowl. Squeeze more lemon juice to taste, grate some lemon zest over it too if you're feeling sexy... and top with fresh chopped parsley.
This is definitely not your mothers chicken hash.....

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