Chicken hash made with Progresso Unsalted Chicken Stock is the answer to all your comfort food cravings
Disclosure: I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
Ok, so maybe for me it's more like when it gets below 65 degrees because I'm always so cold.
Either way, January is like prime comfort food eating time. (I need you to pronounce all those i's in the previous sentence with a thick southern accent. K thanks)
I go through copious amounts of chicken, vegetable, and beef stock in the cold months. I should buy stock in stock. Since the stock market scares me, I'll just continue to talk about how much stock means to me... the chicken, vegetable, or beef variety of stock.
I'm partial to homemade stocks, but sometimes I don't get around to making it and have to rely on store bought stock. Some stocks have weird ingredients in there, and I just find that unnecessary & upsetting.
I also want to use a cooking stock that is made like homemade -- simmering with bones and veggies and herbs and all that goodness.
That used to be kind of hard to find until now. Progresso's new Cooking Stock is the answer to my store-bought but homemade tasting (without scary ingredients) cooking stock needs. The flavor this stuff adds is like whoa!
This cooking stock takes your food to the next level with all its amazingness. Preparing grains in water is so lame & boring after you've prepared them with stock. Soups without stock are a travesty, and I beg you to use stock when you make this hash.
Y'all... this hash... oh my holy hash this stuff is good!
[clickToTweet tweet="#AD Chicken Hash with Progresso's Unsalted Chicken Stock (tastes homemade!)" quote="#AD Chicken Hash with Progresso's Unsalted Chicken Stock (tastes homemade!)"]
This hash is glorious. It's comforting. It's warming. It's filling. It has one million vegetables (well, a little over 8 cups to be exact). And it's just downright delicious.
A long leisurely Sunday is a great day to make this hash.
What's nice about this hash is that you can use up leftover chicken (or turkey) or just buy some chicken and cook it before making the hash. This will add only about 10 minutes to your cook time.
Then you'll sauté your veggies in some butter (or a combination of butter & bacon grease because bacon always) while the potatoes boil in the unsalted chicken stock.
I love the Progresso unsalted chicken stock (only 95mg sodium per serving) because you can control the amount of salt your dish has.
Once you're done marveling at the color of the stock (it's thicker, richer, and you can just tell it's gonna make things taste good), add in the potatoes, the stock they cooked in, cooked chicken, and spices & herbs. Then you just let it simmer away and get all amazing. After that has simmered for at least 30 minutes, dig in.
The hash is better the longer you let it cook, but it's so tasty that it's hard to wait.
- 3 cups chicken broth + 2 tablespoon
- 3 cups diced potatoes 1 pound
- 2 tablespoon butter
- 1 1/2 pounds chicken
- 2 1/2 cups diced onion 2 medium onions
- 2 1/2 cups diced celery 5-6 stalks
- 1 cup sliced carrots 2 medium
- 2 1/2 cups sliced mushrooms 8 ounces
- 1 tablespoon minced garlic 3 cloves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon lemon pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 teaspoon fresh thyme
- In a medium pot, boil the 3 cups of broth and potatoes for about 20 minutes until potatoes are cooked. Set aside.
- Meanwhile, heat 1 tablespoon of butter to a large pot or Dutch oven over medium high heat. Add chicken and cook until the chicken is done, about 10 minutes. Set aside & shred to make 3 1/2 cups cooked chicken.
- Add remaining 1 tablespoon of butter to the pot, and add the onions, celery, and carrots. Sauté for 15 minutes. Add in mushrooms, and sauté for about 7 minutes until mushrooms release their juices.
- Add in minced garlic, paprika, thyme, lemon pepper, cayenne pepper, white pepper, nutmeg, and salt. Stir well.
- Transfer the potatoes, the broth with the potatoes, and the chicken to the pot with the veggies. Stir together.
- In a small bowl, stir together remaining 2 tablespoons chicken broth and cornstarch. Pour into pot, and stir well.
- Stir in fresh thyme. Let the mixture simmer for at least 30 minutes. Best if cooked for over an hour. Enjoy!
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