Texas Chicken Hash Recipes

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
• Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
• In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
• Top with diced tomatoes and queso fresco.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
• In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
• In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
• Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
• Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
• Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.

Steps:

• Place the potato in a small saucepan, and add enough water to cover by 1 inch. Add a large pinch of salt, and bring to a simmer. Cook just until tender, about 10 minutes. Drain, and set aside.
• In a large skillet, melt the butter over medium heat. Add the onion, thyme, and a pinch of salt. Cook, stirring frequently, until translucent, about 5 minutes. Add the celery and garlic, and cook, stirring occasionally, for 5 minutes.
• Add potato, and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Stir in the chicken, chicken stock, and cream. Cook over medium heat, stirring occasionally, until dry and caramelized, about 10 minutes more.
• Divide hash and tomatoes between two plates. Sprinkle tomatoes with salt and pepper. Serve immediately.

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

Steps:

• In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
• In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.