Suya Chicken Breakfast Hash

• 120 g chicken — Boneless skinless chicken breast, raw
• 150 g potatoes — Raw baby potatoes
• 10 g peanut butter — Natural peanut butter
• 80 g red pepper, diced — Raw red bell pepper
• 60 g onion, diced — Raw yellow onion
• 4 g suya spice — Peanut suya spice blend
• 15 g lime — Fresh lime juice
• 5 g oil — Avocado oil

Method

1. 1Brown the chickenCut the chicken into 2 cm pieces. Heat half the oil in a skillet over medium-high.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cook the chicken for 6 minutesCook the chicken for 6 minutes, turning every 2 minutes.6 min · 165°FLook for: Chicken is browned and reaches 165°F throughout.Safety: Avoid raw-chicken cross-contamination and verify 165°F.
3. 3Cook the potatoes and red pepper and onionTransfer the chicken to a clean plate. Cut the potatoes into 1 cm cubes and dice the red pepper and onion.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Add the remaining oilAdd the remaining oil, potatoes, red pepper and onion, and 35 g water; cover for 7 minutes, then uncover and brown for 2 minutes.9 minLook for: A knife slides easily through each potato cube; the edges are crisp, and no raw center remains in the red pepper and onion.Safety: Open the lid away from your face and keep the skillet handle inward.
5. 5Season and finishWhisk the measured peanut butter, suya spice and lime with 35 g warm water until smooth. Return the chicken.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Add all the sauceAdd all the sauce, and toss for 3 minutes until the hash reaches 165°F.3 min · 165°FLook for: An even peanut butter, suya spice and lime coating covers the chicken and potatoes, with no watery layer remaining.Safety: Reheat chicken to 165°F and declare peanut.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Rest and serveRest off heat 1 minute and serve the complete hash.1 minLook for: Steam subsides while the potato edges stay crisp.Safety: Refrigerate within 2 hours.