- 4 cups chicken broth or water
- 2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
- 1 1/2 pounds small red potatoes
- 1 large onion, chopped fine
- 1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
- 1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon salt
- 1/2 cup chopped scallion, white and pale green parts only
- 1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped
- 1 cup half-and-half
- poached eggs
- toasted whole-grain bread
- In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.
- Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
- In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
- Top hash with poached eggs and serve with toast.