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Dinner tonight! Chicken, chorizo and green chile hash

December 05, 2012|By Noelle Carter
  • Chicken, chorizo and green chile hash.
Chicken, chorizo and green chile hash. (Anne Cusack / Los Angeles…)

When you're looking for a dinner idea with a little more substance, but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover chicken in the fridge (or pick up a rotisserie chicken from the store on your way home) and cook it up with some cubed potatoes, crumbled chorizo, roasted green chiles and  and you can put dinner on the table in less than an hour.

For more quick-fix dinner ideas, check out our video recipe gallery. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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You can find Noelle Carter on Facebook, Google+ and Twitter. Email Noelle at noelle.carter@latimes.com.

Chicken, chorizo and green chile hash

Total time: 45 minutes

Servings: 6

3 tablespoons butter, divided

1 onion, chopped

2 cloves garlic, minced

3/4 pound Mexican chorizo, squeezed from casing and crumbled

1 1/2 pounds cooked chicken, chopped into ½-inch cubes

1 pound baking potatoes, peeled and sliced into ½-inch cubes

1 1/2 cups chopped roasted green chiles

Salt and pepper to taste

1/4 cup cream

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

2 green onions, chopped

1. Melt 1 tablespoon butter in a large skillet, preferably cast iron, over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and slightly browned, about 5 minutes. Add the chorizo and chicken, and cook until the chicken is almost warmed through, about 4 minutes. Season to taste with salt and pepper. Remove the mixture from the pan and set aside.

2. Wipe out the skillet and heat the remaining butter over medium heat. Add the potatoes, cover and cook without stirring until browned and beginning to crisp around the edges, about 5 minutes. Add the chiles, stirring them into the potatoes, then re-cover and cook until the potatoes are well browned, about 4 minutes longer. Stir the chicken and chorizo mixture into the skillet, then drizzle over the cream, paprika, and oregano. Stir to combine, scraping up any crusty bits from the bottom of the pan. Remove from heat, season with additional salt and pepper to taste. Top with chopped green onions and serve.

Each serving: 611 calories; 46 grams protein; 19 grams carbohydrates; 4 grams fiber; 39 grams fat; 16 grams saturated fat; 164 mg. cholesterol; 3 grams sugar; 934 mg. sodium.

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