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Chicken hash

  • Preparation Time10 mins
  • Cooking Time55 mins
  • Serves4
  • DifficultyEasy
8 tbsp olive oil, divided
2 red onions, diced
4 cloves garlic, thinly sliced
1 red pepper, julienned
1 green pepper, julienned
2 jalapenos, seeded and diced
1kg chicken thighs, with bone and skin
175ml beer
125ml water
1 lime, juiced
1 tsp salt
2 tsp freshly ground black pepper
1) Put 4 tbsp of the oil in a medium saute pan, add the onions, garlic and all the peppers and saute until translucent. Add the chicken and brown on all sides. Remove half the onion and pepper mixture.

2) Continue to cook the chicken and deglaze with beer, water and lime juice, add salt and pepper and leave to simmer for 45 minutes until the chicken begins to fall off the bone. Remove the chicken and cool. Remove the bones and remaining skin and shred with forks.

3) In the same saute pan, reduce the mixture until thick. Remove the mixture from the pan, add the remaining oil and potatoes and fry the potatoes until crispy. Add the onion and pepper mixture and the shredded chicken.

4) Press the mixture together as it cooks and form into 1cm thick cake. Flip over to brown both sides. Top with diced tomatoes and queso fresco and serve.

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