Chicken and Corn Hash
Succulent, golden-brown chicken, tender red potatoes, and sweet bursts of corn come together in this hearty Chicken and Corn Hash—a quick and satisfying one-skillet dish that’s perfect for busy weeknights. Bright red bell peppers, caramelized onion, and fragrant garlic infuse every bite with incredible flavor, while warm spices like smoked paprika and cumin add a subtle smoky depth. Its crispy texture, vibrant colors, and herbaceous parsley garnish make it just as visually appealing as it is delicious. Best of all, this easy recipe requires only 15 minutes of prep time and is ready in under 40 minutes, making it an ideal choice for a wholesome family dinner or weekend brunch.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 medium red potatoes
- 1 cup frozen or fresh corn kernels
- 1 medium red bell pepper
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the chicken breasts into bite-sized pieces and set aside.
Wash and dice the red potatoes into small cubes, leaving the skin on for added texture.
Finely chop the red bell pepper and yellow onion, and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and cook for 6-7 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the butter. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they are golden and crisp on the outside but tender on the inside.
Add the onion and bell pepper to the skillet with the potatoes. Sauté for 3 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cooked chicken back into the skillet along with the corn kernels.
Sprinkle the smoked paprika, ground cumin, dried thyme, remaining salt, and black pepper over the mixture. Toss everything together and sauté for 3-4 minutes, until the flavors are well combined and the corn is heated through.
Remove the skillet from heat and garnish the hash with freshly chopped parsley.
Serve hot and enjoy this delicious Chicken and Corn Hash as a comforting meal!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 28.5 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3328 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
