Green Chile Chicken Hash
Source of Recipe
courtesy of The Grant Corner Inn, Santa Fe
List of Ingredients
4 Chicken breast halves, skinned
garlic and onion salt
2 oz. chorizo sausage
5 Tbsp. butter, divided
1 large onion, chopped in 1/2-inch dice
1/2 jalapeno, seeded and finely chopped
1 and 1/2 Tbsp. cilantro, finely chopped
1 Tbsp. chives, chopped
1/2 cup fresh coarse bread crumbs
2 tsp. grated lemon rind
2/3 cup chopped mild green chiles
1 cup thick white sauce, made with 3 Tbsp. butter, 3 Tbsp. flour, 1/4 tsp. thyme, 1/2 tsp. paprika, pinch cayenne, salt and pepper to taste
Preheat oven to 425 degrees.
Place chicken on ungreased baking sheet; sprinkle with garlic salt and onion salt.
Bake at 425 degrees for 40 minutes, or until breasts are browned.
Bone chicken, chop meat coarsely, cover and set aside.
Fry chorizo in 3-quart saucepan. Drain well and remove from pan.
Melt 3 Tbsp. butter in same pan and saute onion and jalapeno until transparent.
Add chopped chicken, cilantro, chives, bread crumbs, lemon rind, green chiles and white sauce.
Stir to blend well, then correct seasonings.
Melt remaining butter in 12-inch skillet; when sizzling, add hash, flattening with spatula.
Cook over medium-low heat about 25 minutes, or until underside is crisp and browned.
Serve browned side up.
Recipe
Sounds Good To Me!
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