Brazil Nut Free Garlic-Mushroom Chicken Hash
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat 1 tbsp of the coconut oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Stir and continue cooking for another 3–4 minutes, until the chicken is opaque throughout with no pink at the center and registers 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add 1 tbsp of the coconut oil to the same skillet. Add the sweet potato and the remaining 1/2 tsp salt. Cook, stirring every 2–3 minutes, for 10–12 minutes, until the sweet potato is tender when pierced with a fork and golden on at least two sides.
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