Best Chicken Hash 21 Club Recipes

Savory Chicken Hash image

Provided by Aaron McCargo Jr.

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

4 Yukon potatoes, peeled and diced
2 tablespoons butter
1 medium onion, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tablespoon minced garlic
1/2 teaspoon cayenne
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon smoked paprika
1 teaspoon chopped fresh oregano leaves
1 (3-pound) store-bought rotisserie chicken, meat removed and diced
1/4 cup chicken stock
2 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced

Steps:

Preheat oven to 325 degrees F.
Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

Chicken Hash image

Provided by Guy Fieri

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

4 ounces olive oil, divided
2 red onions, diced
4 cloves garlic, thinly sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 jalapenos, seeded and diced
2 pounds chicken thighs, with bone and skin
6 ounces beer
4 ounces water
1 lime, juiced
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 pounds red potatoes, very thinly sliced
1/2 cup Roma tomatoes, diced, for garnish
1/2 cup queso fresco, for garnish

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.

Chicken Hash 21 Club Recipe image

Provided by Gigi-2

Number Of Ingredients 7

1 cup béchamel sauce (see below)
1/2 cup light cream
1/4 cup sherry
2 cups diced cooked white meat chicken
2 egg yolks, beaten
Salt and pepper (to taste)
In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well.

Steps:

In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well. Béchamel Sauce: 2 TBS. butter 2 TBS. flour 2 cups milk ¼ tsp. white pepper Dash each of Tabasco sauce and Worcestershire sauce. Make as you would a cream sauce. Makes 1-1/2 cups

Chicken Hash image

Provided by mersaydees

Categories Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup white wine
2 cups chicken broth
3 whole boneless skinless chicken breasts, separated into 6 halves, and well trimmed
1 bay leaf
4 tablespoons unsalted butter
4 tablespoons flour
1/4 cup dry sherry
2 egg yolks
1/2 cup heavy cream
3/4 cup parmigiano, grated (Reggiano or Grana Padano)
salt
pepper

Steps:

In a large saucepan, bring the wine and chicken broth to a boil.
Rub the chicken breasts with salt and pepper and add to the liquid.
Add the bay leaf.
Lower the heat to a simmer and poach the chicken at just below a simmer for 10-12 minutes, depending on the size of the breasts.
Remove the breasts to a plate and allow to cool, reserving the liquid.
In a saucepan, melt butter.
Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
Return the wine and broth mixture to a boil over medium-high heat. Pour it into the roux in a steady stream, whisking constantly. Place the pot over medium-high heat and, while whisking, return the sauce to a boil. Lower the heat to a simmer and allow the sauce to cook an additional 10 minutes, stirring frequently.
Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
Whisk the egg yolks into the sauce. Add salt and pepper to taste. Whip the cream until stiff peaks form. Mix one half of the whipped cream into the sauce to lighten it. Fold in remaining cream gently but thoroughly.
Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
Preheat oven to 375 degrees F.
Transfer the hash to a large, ovenproof casserole dish or 4 individual casseroles, sprinkling Parmigiano cheese over the top and bake, uncovered, for 10-15 minutes.
Place the casserole under the broiler for 1-2 minutes to brown the top.
Garnish as desired and serve.