Recipe: Chicken and Chorizo Hash with OJ Gravy (using plantain and jalapenos)

CHICKEN AND CHORIZO HASH WITH OJ GRAVY



"Hash is the home of "kitchen sink" cooking. On the weekend I make hash as a pantry and refrigerator cleanout, to great success. I might find the chicken breast left over from dinner, a few sausage links in the meat drawer, some vegetables on their last days, a potato or two from the pantry, and then I chop away. On one occasion I had no potatoes, but I did have a green plantain, so I threw it into the mix and discovered a fabulous starchy addition. Truly a great personal moment in pantry cleaning history!"

FOR THE HASH:
8 ounces Mexican chorizo
1 small green plantain, peeled and diced
Kosher salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, leaves stripped and chopped
2 garlic cloves, thinly sliced
1 scallion, chopped (white and green parts)
1 tablespoon chopped pickled jalapenos
1/2 rotisserie chicken, skin removed, meat shredded or chopped

FOR THE GRAVY:
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups orange juice
2 tablespoons sour cream
Chopped fresh flat-leaf or curly parsley, for garnish

START THE HASH:
Remove the casing from the chorizo and put in a large pan over medium heat. Vigorously break up the sausage into little bits with a potato masher or wooden spoon as it cooks.

Once it resembles ground meat, add the plantain. Sprinkle with a tiny pinch of salt and a few grinds of black pepper. Toss to coat everything in the fat and allow to cook without stirring for a few minutes to develop color on the plantains, then toss and wait again. Cook this way until the plantains are caramelized on most sides and tender, and the chorizo is browned, about 15 minutes.

FINISH THE HASH:
Add the thyme, garlic, scallion, and jalapenos. Toss to coat and cook, stirring, until the garlic is tender and fragrant, about 5 minutes. Add the chicken and stir to coat.

MAKE THE GRAVY AND GARNISH:
For this step use a wooden spoon. Sprinkle the flour over the top of the hash and stir in until it disappears, then cook for a few more minutes to remove the flour taste. Add the Worcestershire sauce and orange juice. Continue to stir, allowing the juices to thicken.

Remove from the heat and stir in the sour cream. Garnish with parsley.

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Sunny's Kitchen by Sunny Anderson