Ingredients

Serves 6

　　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

　　

Accompaniments

poached eggs

　　toasted whole-grain bread

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Top hash with poached eggs and serve with toast.