Sunday, March 31, 2013
green chile chicken hash with garlic dressing
It's not much of a looker, I know. But I am telling you, this is so absolutely delicious, it won't be on your plate long enough to care what it looks like.
Full disclosure, there are several components to this recipe, and you're going to have kind of a lot going on at the same time. But! Just read through the recipe completely before you begin in order to get organized and cut your work time down. Because the quicker you get this done, the sooner you can eat!
Green Chile Chicken Hash with Garlic Dressing (adapted from Bobby Flay)
for the dressing, you'll need:
1/2 cup nonfat Greek yogurt
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 cloves garlic, smashed and chopped to a paste
salt and pepper to taste
for the hash, you'll need:
2 poblano chiles, stemmed
salt and pepper
2 lbs. russet potatoes, scrubbed
1 lb. chicken breast, cut into small pieces
1 small head radicchio, thinly sliced
3 green onions, thinly sliced
First, make the dressing. Whisk together yogurt, vinegar, mustard and garlic in a bowl. Season with salt and pepper to taste. Let sit in the refrigerator while you make the rest of the dish.
Preheat oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and pepper. Put the poblanos on a foil-lined baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes. After it has steamed, remove the skin and seeds (it should fall off easily if you run it under cold water). Thinly slice poblanos and set aside.
While the poblanos are roasting, put the potatoes in a large saucepan and cover by at least 2 inches of water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meet no resistance, about 25-30 minutes, depending on the size of the potatoes. Drain and let cool for at least 5 minutes on a cutting board. Cut potatoes into a 1-inch dice.
While poblanos are roasting and the potatoes are boiling, get the chicken cooked! Heat a bit of canola oil in a large skillet over medium-high heat. Add chicken and cook for a couple minutes on each side, or until completely done. Set aside.
Back to the potatoes: In the same skillet you cooked the chicken in, heat a few tablespoons of canola oil over high heat until the oil begins to simmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed.
Time to put it all together! Transfer the potatoes to a bowl and add the chicken, chopped poblano chiles, sliced radicchio and dressing and stir gently to combine. Fold in the green onions and serve!