Monday, January 25, 2010

Texas Chicken Hash

This is one of the recipe ideas on saw on Diners, Drive In's & Dives. A lady in Texas created this fantastic dish and prepared it on the show. Well if you have ever watched the show they don't give measurements and move quite fast. I had to stop and rewind 3 time just to get the amount of info that I did. I then took the basics from hers and did it my way. I can't not believe how good it turned out. Mike stated after dinner that I could put it on the menu every week! The seasoning on the chicken is delicious, I think i'm going to use it as the base for creating a homemade taco seasoning. We had some hash leftover so the next morning I made burritos out of it, that we ate for breakfast. They were super yummy too. This recipe is a little time consuming, so either prep ahead or make it on the weekend.

1 tablespoon passilla powder
1 tablespoon new mexico chile powder
1 1/2  tablespoons salt
1 tablespoon black pepper
1 tablespoon parsley flakes
1/2 teaspoon chile de arbol
2 teaspoons cumin

This is the seasoning for the chicken, mix together in a bowl and save any extra for next time.

2 boneless skinless chicken breasts
1 bell pepper, 3/4 chopped into big chunks, 1/4 finely diced
1 jalapeno, diced
1/2 yellow onion, chopped
2 cups cheddar cheese
7 tablespoons butter, divided
2 russet potatoes, chopped
8 corn tortillas
vegetable oil, for frying tortillas
1 1/2 cups milk
2 tablespoons flour

Make It:
Preheat oven to 350. Put chicken in a casserole dish and cover with seasoning, really put a lot on both sides, cover with foil and bake for 45 minutes. Remove from oven, allow to cool a little, and chop up.
In a large skillet, melt 2 tablespoons butter, add potatoes to pan. Stir and brown potatoes for 5 minutes, add 1 more tablespoon butter. Stir and brown for about 15 minutes or until potatoes have a good crust on them and are tender. Add 1 tablespoon butter to potatoes, and add onions and peppers to pan, stir. Allow to cook for 5 minutes, until peppers and onions are tender. Add 1 tablespoon butter and add chicken, stir to combine, make sure it is well combined because you want all the seasoning on the chicken to get on everything else. Heat the vegetable oil in a small skillet over high heat. Fry each one of the tortillas, one side at a time, like a tostada, until crispy but still soft. Drain on a paper towel. Heat a saucepan over medium heat, add 2 tablespoons butter, allow to melt. Once melted add diced bell pepper and jalapeno. Cook for 5 minutes, stirring occasionally. Add 2 tablespoons flour and stir to combine, cook for a minute. Whisk in milk, allow to come to a simmer, stirring often. Let simmer and thicken for a couple minutes. Remove from heat and stir in cheese, one cup at a time. Stir until cheese is melted and combined. To serve put 2 tortillas on plate spoon a good amount of hash over them and ladle on the cheese sauce. Enjoy!

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