- 8 ounces fresh Mexican chorizo sausage, casings removed
- 1 small green plantain, peeled, and diced
- 2 medium carrots, halved lengthwise and sliced
- Kosher salt and freshly ground black pepper
- 4 to 6 sprigs fresh thyme, leaves stripped and chopped
- 2 garlic cloves, thinly sliced
- 1 scallion, chopped (white and green parts)
- 1 tablespoon chopped pickled jalapenos
- 1/2 rotisserie chicken, skin removed, meat shredded or chopped
- Chopped fresh flat leaf parsley, for garnish
- 1 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups orange juice
- 2 tablespoons sour cream
To make the hash, put the chorizo in a large skillet over medium heat.
Vigorously break up the sausage into bits with a potato masher or wooden spoon as it cooks. Once it resembles ground meat, add the plantain and carrots.
Season with a tiny pinch of salt and some black pepper.
Toss to coat everything in the fat and cook, without stirring, for a few minutes to develop color on the plantains and carrots, then toss and wait again.
Cook this way until the plantains and carrots are caramelized on most sides and tender, and the chorizo is browned, about 15 minutes.
Add the thyme, garlic, scallions, and jalapeños. Toss to coat and cook, stirring, until the garlic is tender and fragrant, about 5 minutes. Add the chicken and stir to coat.
To make the gravy, sprinkle the flour over the top of the hash and stir with a wooden spoon until it disappears, then cook for a few more minutes to remove the flour taste.
Add the Worcestershire sauce and orange juice. Continue to stir, allowing the juices to thicken. Remove from the heat and stir in the sour cream.
Garnish with the parsley and serve.