Healthy Chicken Hash

In a deep 12-inch skillet, over medium-high heat, bring chicken broth (you may substitute water, if desired) to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a simmer, turning once after approximately 7 minutes. Remove skillet from heat and cool chicken in the broth for about 20 minutes. Discard the liquid and cut chicken breast into 1/2-inch cubes.

Wash and cut the 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.

In a 12-inch heavy skillet, cook chopped onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt. Cook and stir for 1-2 minutes.

Add chicken, potatoes, scallion, parsley, and milk and cook over moderately high heat, stirring occasionally, until milk is reduced slightly. Add 1/2 cup of shredded cheddar, place a lid on the skillet, and remove from heat.