Inspiration: Guy Fieri’s chicken hash recipe sounded interesting since I had 2 legs of chicken in the fridge. I dislike using cheese because its just overwhelming in flavor and consistency, so mostly, I used only the technique of braising and cooking in the same pan! 😉
Before starting the chicken, however, I really wanted to make a spicy salsa! I’ve been trying out a habeñero hot sauce by Rick Bayless. I’m tired of the pico de gallo concoctions as its easy to chop up a few ingredients and call yourself done. It’s the subtle blending, roasting, and stewing of ingredients that make a salsa divine and something to revel about. I’ve created about 3 or 4 salsas from this chef and have been insanely impressed with the results. I only had 1 habeñero but a whole cayenne so that was the deviation in my sauce.
Dry tossing peppers and garlic.
Removed the chilies, added onion.
Chopped carrots into a small sauce pot.
Add all ingredients into the pot and fill with 1 cup apple cider vinegar and 1 cup water. Simmer for 15-20 minutes until carrots are tender.
Without cleaning the skillet, add another chopped onion and dry toss until sweated and tender. Add a dash of grape seed oil and sear chicken legs. I used Japanese cooking sake “Mirin” and added 1/2 cup until cooked down, maybe 3 or 4 times. Flip over the chicken to enable even cooking.
Cut into the chicken at its thickest point and if it isn’t done, lower the heat and cover with a lid, checking it every 4-5 minutes. Remove and add potatoes to braising liquid.. if the pan is dry, add a little oil and more mirin.
Use a fork and scrape away skin and discard. Shred chicken meat and place in bowl. When potatoes are cooked through, and if you haven’t burned the onions to black (like I did), you can put back the chicken into the skillet, toss with potatoes and serve OR, remove the potatoes and mix with the shredded chicken.
I steamed sprouted corn tortillas and placed arugula greens on top. Spooned the Chicken hash and poached an egg to place on top. They were slippery suckers, so this was the best I could do.
The hot sauce cooled down enough for me to pulverize it in the blender. Yum yum!