Truman Capote’s Chicken Hash

I found this recipe on My Feasts and the story behind it is great! Apparently Truman Capote made this dish for his black and white ball, and Ina Garten has carried on the recipe so that everyone can try it! It really was delicious and hearty – potatoes and chicken are the perfect comfort food! The smoked paprika in this is amazing and really sets the dish apart from every other chicken hash dish I’ve had and made before. The colors in this also made me really happy; I really enjoy eating bright, colorful food. Give this a whirl, it only takes about 20-30 minutes to whip up! Recipe after the jump, as always.

Truman Capote's Chicken Hash

Truman Capote's Chicken Hash
Boil your potatoes for about 20 minutes, or until fork tender. Drain and set aside.

Truman Capote's Chicken Hash
Dice your onions.

Truman Capote's Chicken Hash
Then saute them in the oil. Sprinkle with salt and pepper.

Truman Capote's Chicken Hash
Chop your peppers.

Truman Capote's Chicken Hash
Add the peppers, garlic, paprika, thyme, and tomato paste. Cook until fragrant and the peppers begin to soften a bit.

Truman Capote's Chicken Hash
Add the potatoes and cut chicken, and season with salt and pepper if needed. Mix and cook until warmed through.

Truman Capote's Chicken Hash
Serve garnished with scallions, as I did, and fresh parsley, if you have it.

Truman Capote's Chicken HashTruman Capote's Chicken Hash
I can’t wait to make it again!

Truman Capote's Chicken Hash
Cook time: 
Total time: 
Serves: 4-6
  • 1 roast chicken, deboned (I used a leftover beer can chicken that we had)
  • 7 medium sized potatoes, peeled, diced (I didn't peel mine, just scrubbed 'em), and boiled until tender
  • 2 red and/or yellow onions, chopped
  • 3 red bell peppers, diced largely (I used green)
  • 5 garlic cloves, minced
  • 2 teaspoons fresh thyme (I used dried)
  • 2 teaspoons smoked paprika
  • 1 tablespoon tomato paste
  • 4 minced scallions
  • ¼ cup chopped parsley (I used dried)
  • 3 tablespoons olive oil
  • salt and pepper to taste
  1. Heat the oil in large saute pan on medium heat. Saute the diced onions until just translucent, about 5-8 minutes. Sprinkle with salt and freshly ground black pepper.
  2. In the same pan, saute minced garlic and diced sweet peppers. Add the thyme, paprika and tomato paste and mix well.
  3. Once the peppers start to caramelize (about 5-7 minutes), add the potatoes and the cut chicken. Adjust seasonings and take off heat.
  4. Sprinkle scallions and chopped parsley before serving. Serves 4-6.
Adapted From


12 Responses

  1. Junaberry says:

    This looks delicious. :)
    I’m trying out your soy-marinated chicken right now. It’s marinating in the fridge.

  2. chumpman says:

    wow, i would like to cook this right now! looks so scrumptiously delicious. great for small gathering too!

  3. Rhonda says:

    This looks delicious and easy!

  4. Kevin says:

    That looks tasty!

  5. […] Here is the original: Truman Capote’s Chicken Hash « The Crepes of Wrath […]

  6. pennygould says:

    Yummy! I always have Santa Maria Style BBQ leftovers and this looks like a really good recipe to try! Here’s a recipe for you to try in exchange!

  7. Gin says:

    I can not think of a better way to use leftover chicken than this. It really looks so very yummy. I am going to have to leave out the green peppers if I make it for my husband, because he is a green pepper hater, go figure?? Thanks for the posting!

  8. Maya says:

    I am glad that you liked it too!!!

  9. What a great website you have created! I’m over here living in Italy with an Italian family and I discovered your site when I was looking for some interesting chicken recipes for my friends here. I am encouraging them to eat more chicken and fish and less red meat.
    Can you tell me what “smoked paprika” is?
    Thanks! With or without it, we are trying this recipe over here in Italy!

  10. Stephen says:

    Had a dinner party and made this for my guests. Ate it all up and loved it. I also put fresh basil to enhance the flavors and aroma. Thanks!

  11. thecrepesofwrath says:

    Jo-Neal: Thank you! And smoked paprika is just a smokier tasting paprika. You can use sweet paprika or regular paprika – whatever you have around! Best of luck in Italy!

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