CHILI CHICKEN WITH HOMINY HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
- Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
- Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
- Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.
Nutrition Facts : Calories 507 calorie, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 572 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 34 grams
BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE
Make and share this Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise recipe from Food.com.
Provided by Chef GreanEyes
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
- Reduce heat and simmer until tender, 25 to 30 minutes.
- Drain potatoes, peel and cut into 1/2-inch cubes.
- Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
- Cut each breast into 1/2-inch cubes.
- Place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
- Form into 4 equal-sized patties. Heat oil in a large saute pan until just smoking.
- Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
- To prepare poached eggs: Heat water and vinegar until simmering in a large frying pan.
- Break each egg into a cup and gently add to the water.
- Poach for 4 to 5 minutes, or until yolk is nearly cooked.
- Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
- Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
- Slowly, drop by drop add warm butter to mixture and blend until emulsified.
- Place in a bowl and fold in chopped poblano peppers.
- Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.
BOBBY SHORT'S CARLYLE CHICKEN HASH
This recipe takes a nursery-food staple of the sort that both high American WASPs and low British aristocrats popularized in the middle of the last century and outfits it with culinary pearls and diamonds: foie gras and truffles. (We'll cheat and use foie gras mousse and a dash of fake truffle oil.) It must have pleased the man whose name sits above it on the menu at the Café Carlyle: Bobby Short, the elegant saloon singer and pianist who did more than 35 years in the room. You can imagine him eating a plate of it, wiping his lips carefully with a starched and heavy napkin, then heading off into the dark night to work. As the lyric tells us, it's a make-believe ballroom, let's dance.
Provided by Sam Sifton
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes. Let cool. Remove the skin and meat from the bones. Cut the breast meat into cubes. Shred the thigh and leg meat and, if feeling very uptown, reserve for another use. Otherwise, use along with breast meat.
- In a large saucepan, reduce the sherry by half over high heat. Add the cream, chicken broth and truffle oil, if using, and boil over high heat, stirring constantly, to reduce by half again, about 10 minutes.
- Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer. Season to taste with salt and pepper. Serve hot with toast points.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 33 grams, Carbohydrate 4 grams, Fat 63 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 25 grams, Sodium 1150 milligrams, Sugar 2 grams, TransFat 0 grams
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