Summer Vegetable And Chicken Hash

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1 boneless, skinless chicken breast half (8 ounces), cut into 3/4-inch cubes

1 tablespoon extra-virgin olive oil

12 ounces small red potatoes, boiled, halved or quartered

2 cups fresh corn kernels (from 2 ears)

1 scallion, thinly sliced (1/4 cup)

1/2 jalapeno chile, stem, ribs, and seeds removed, minced (1 tablespoon)

1 cup yellow or red cherry tomatoes (4 ounces), halved

1/2 cup homemade or store-bought low-sodium chicken stock

1 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

1 tablespoon fresh marjoram (roughly chopped if large)

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