Garlicky Chicken and Poblano Hash with Corn Tortillas

Name: Garlicky Chicken and Poblano Hash with Corn Tortillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tablespoon olive oil (divided); 2 pound chicken thigh (boneless, skinless, cut into 1/2-inch pieces); 1 yellow onion (large, diced); 3 poblano peppers (large, seeded, diced); 4 clove garlic (minced); 2 Russet potatoes (large, peeled, diced into 1/2-inch pieces); 1 teaspoon dried oregano; 1 teaspoon cumin; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup chicken broth; 1 lime (juiced); 16 corn tortillas (small)

A rustic and flavorful skillet hash featuring diced chicken, smoky poblano peppers, and potatoes, all seasoned with a zesty garlic-lime blend, perfect with warm corn tortillas.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $1.86/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Calorie
Low-Sodium

Ingredients

2 tablespoon olive oil (divided)
2 pound chicken thigh (boneless, skinless, cut into 1/2-inch pieces)
1 yellow onion (large, diced)
3 poblano peppers (large, seeded, diced)
4 clove garlic (minced)
2 Russet potatoes (large, peeled, diced into 1/2-inch pieces)
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup chicken broth
1 lime (juiced)
16 corn tortillas (small)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thigh pieces and cook for 5-7 minutes, stirring occasionally, until browned and mostly cooked through. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Add diced yellow onion, diced poblano peppers, and diced Russet potatoes. Cook, stirring occasionally, for 10-12 minutes, or until potatoes are tender and lightly browned.
Stir in minced garlic, dried oregano, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
Return chicken to the skillet. Pour in chicken broth and lime juice. Stir well and cook for 2-3 minutes, allowing the sauce to reduce slightly and flavors to combine.
While hash finishes, warm the corn tortillas according to package directions (microwave, oven, or skillet).
Serve the chicken and poblano hash immediately with warm corn tortillas.

Notes

Chicken thighs are used here for extra flavor and moisture, but chicken breast can be substituted if preferred. Make sure potatoes are diced uniformly for even cooking.

Nutrition (per serving)

Calories: 342
Protein: 26.2 g
Carbohydrates: 39.3 g
Fat: 9.7 g
Fiber: 2.6 g
Sodium: 443 mg
Saturated Fat: 2 g
Sugar: 2.8 g
Cholesterol: 96 mg