Chicken And Chorizo Hash With Oj Gravy
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Pickled Jalapenos (chopped)1 tbsp
All-Purpose Flour1 tbsp
Worcestershire Sauce1.5 cups
Orange Juice2 tbsps
Sour CreamDirections:
1
Watch how to make this recipe
2
To make the hash, put the chorizo in a large skillet over medium heat
3
Vigorously break up the sausage into bits with a potato masher or wooden spoon as it cooks
4
Once it resembles ground meat, add the plantain and carrots
5
Season with a tiny pinch of salt and some black pepper
6
Toss to coat everything in the fat and cook, without stirring, for a few minutes to develop color on the plantains and carrots, then toss and wait again
7
Cook this way until the plantains and carrots are caramelized on most sides and tender, and the chorizo is browned, about 15 minutes
8
Add the thyme, garlic, scallions, and jalapenos
9
Toss to coat and cook, stirring, until the garlic is tender and fragrant, about 5 minutes
10
Add the chicken and stir to coat
11
To make the gravy, sprinkle the flour over the top of the hash and stir with a wooden spoon until it disappears, then cook for a few more minutes to remove the flour taste
12
Add the Worcestershire sauce and orange juice
13
Continue to stir, allowing the juices to thicken
14
Remove from the heat and stir in the sour cream
15
Garnish with the parsley and serve