| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces olive oil, divided
- 2 red onions, diced
- 4 cloves garlic, thinly sliced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 2 jalapenos, seeded and diced
- 2 pounds chicken thighs, with bone and skin
- 6 ounces beer
- 4 ounces water
- 1 lime, juiced
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 2 pounds red potatoes, very thinly sliced
- 1/2 cup Roma tomatoes, diced, for garnish
- 1/2 cup queso fresco, for garnish
Instructions
- In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
- Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
- In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
- Top with diced tomatoes and queso fresco.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1032 |
| Total Fat | 70 g |
| Saturated Fat | 16 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 47 g |
| Cholesterol | 233 mg |
| Sodium | 931 mg |
Reviews
Just finished a platefull,and I loved it. I added some fresh rosemary in with the peppers and onion, and except for the potatos and onion the veggies were fresh from my garden rosemary. Will make this again!
Okay, I thought that cooking the potatoes UNDER a bed of chicken would result in soggy potatoes. I fried shredded red potato hash browns in their own skillet while the chicken thighs finished cooking in their own. It worked out much better. I did sprinkle on a little crushed red pepper and some kosher salt. Also kept making sure I didn’t need more olive oil to keep things loose. Med. High for 15 to 20 minutes should be good on the hash browns/ Tastes great, but don’t bypass the queso fresco!
I made this for my husband and his business partner and they thought it was to DIE over. It is time consuming and for that I rarely make it, but it’s worth it if you have the time. The way Guy cooks it on the show is different and I go by that.
DELICIOUS!
So totally yummy! Worth the extra effort. Since I printed the recipe & followed the directions (and or used some common sense) I was able to make this no problem. My husband removed the chicken from the bone & shredded it for me while I browned the potatoes. Joint effort & amazing results. I did sub chicken breasts for thighs though. This recipe is a keeper in our house. Guy is my new favorite!!
So totally yummy! Worth the extra effort. Since I printed the recipe & followed the directions (and or used some common sense) I was able to make this no problem. My husband removed the chicken from the bone & shredded it for me while I browned the potatoes. Joint effort & amazing results. I did sub chicken breasts for thighs though. This recipe is a keeper in our house. Guy is my new favorite!!
I used white wine and chicken broth instead of beer and worsteshire instead of lime juice and added muchrooms with roasted red pepper. It was delisous. I copied the way Guy fixed it on TV, browning chicken first.
I just watched this show and am confused. On the show Guy cooked the chicken seperately on grill pan then added it to mixture. Not what receipe shows here. But the bottom line not much flavor on this one Guy! Sorry.
BFS
BFS
Excellent!!! I am not sure what the other comments are referring to. This was easy chop a few veggies saute (means low to medium) I did not shred the chicken. Its a great one dish meal. Have made many times always a good dish.
We typically like Guy’s recipes, and cook lots of things at our house. This one’s not worth the trouble. It had good taste, not great. And it was a LONG process. Definitely not worth the time it took.
My husband and I tackled this recipe – lots of chop and dice – which is okay – what I have a problem is — is that Guy didn’t mention anything like “cook on MEDIUM heat” or “simmer on LOW heat” for any certain amount of time. Totally UNCOOL.
I have not had a chance to try Guy’s recipe yet, but I disagree with some people here that “it’s too much to do for a recipe.” Take a look at Julia Child’s recipes and for the most part they are very lengthy…but so worth the time and effort. I will give Guy’s recipe here a try; I love the challenge. Here is a lengthy one that I created, too! http://www.examiner.com/x-46938-San-Jose-Food-Examiner~y2010m5d3-Sweet-Potato-Roast-Pork-Hash