Castilian Style Grilled Chicken and Potato Chickpea Hash
I found the chicken recipe on Boomertowne and adapted it a bit to our tastes.
2 T soy sauce
3 T water
1 T olive oil
1 clove garlic, peeled and sliced
1 t each: oregano (rubbed), cumin, Spanish paprika
1 bay leaf, crushed
pinch cayenne
1 lb boneless, skinless chicken breasts
Blend soy sauce, water, oil and spices; pour over chicken in a ziploc bag. Marinate chicken at least 2 hours, turning bag a few times.
Preheat grill on medium heat. Cook chicken several minutes on each side, or til cooked through.
1 can chickpeas, rinsed
3/4 cup chicken broth
1 bay leaf
olive oil
6 slices turkey bacon, chopped
1 small onion, chopped
1 carrot, sliced
1 stalk celery, sliced
1 potato, diced
1 small clove garlic, minced
pinch each: Spanish paprika, oregano, cumin and cayenne
1/2 cup green beans, cut in pieces
salt to taste
fresh parsley
juice from 1/2 fresh lemon
To a large saucepan, add chickpeas, broth and bay leaf. Bring to a boil; cover and begin to simmer.
In a large frying pan drizzled with olive oil, begin cooking bacon.
When bacon begins to brown, stir in onion, carrot and celery. Cook for about 5 minutes.
Add the potatoes, garlic and spices and fry for about 5 minutes.
Stir bacon mixture and green beans into chickpeas; cover and cook about 10 minutes or til potatoes are tender and broth is absorbed. Stir in parsley and lemon juice.
Taste and adjust seasonings as desired.
Serve chicken alongside hash.
Very healthy and ready in under 30 minutes!
2 T soy sauce
3 T water
1 T olive oil
1 clove garlic, peeled and sliced
1 t each: oregano (rubbed), cumin, Spanish paprika
1 bay leaf, crushed
pinch cayenne
1 lb boneless, skinless chicken breasts
Blend soy sauce, water, oil and spices; pour over chicken in a ziploc bag. Marinate chicken at least 2 hours, turning bag a few times.
Preheat grill on medium heat. Cook chicken several minutes on each side, or til cooked through.
1 can chickpeas, rinsed
3/4 cup chicken broth
1 bay leaf
olive oil
6 slices turkey bacon, chopped
1 small onion, chopped
1 carrot, sliced
1 stalk celery, sliced
1 potato, diced
1 small clove garlic, minced
pinch each: Spanish paprika, oregano, cumin and cayenne
1/2 cup green beans, cut in pieces
salt to taste
fresh parsley
juice from 1/2 fresh lemon
To a large saucepan, add chickpeas, broth and bay leaf. Bring to a boil; cover and begin to simmer.
In a large frying pan drizzled with olive oil, begin cooking bacon.
When bacon begins to brown, stir in onion, carrot and celery. Cook for about 5 minutes.
Add the potatoes, garlic and spices and fry for about 5 minutes.
Stir bacon mixture and green beans into chickpeas; cover and cook about 10 minutes or til potatoes are tender and broth is absorbed. Stir in parsley and lemon juice.
Taste and adjust seasonings as desired.
Serve chicken alongside hash.
Very healthy and ready in under 30 minutes!
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