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
Recipe by The Crepes of Wrath at