Have you ever made too much of a particular dish and after a couple of meals there is just no way you want to reheat another plate of it? That happened to me the other night when I made Tamarind Glazed Chicken legs. I knew I shouldn't use the entire package but I did anyway. I took them to work for a couple of days and then I didn't want to look at another chicken leg. I almost thought about tossing the leftovers but being in the poor house tends to make a person less wasteful.
So this morning I thought I would use up the rest of the butternut squash that I had cubed up. My plan was to cook it with some chorizo and crack a few eggs in the skillet as well. When I opened the fridge, all I could see was that big container of chicken legs that I couldn't bear to see go to waste. I ended up making a hash that was really flavorful. So, I am really pleased to have a wonderful recipe (Tamarind Glazed Chicken) that I can work into a completely different dish the next day. More bang for my buck in way!!
Tamarind Chicken, Chorizo and Butternut Squash Hash
2 leftover Tamarind Glazed Chicken legs, meat chopped into small chunks
1 cup cubed butternut squash
1/4 cup diced red onion
1 garlic clove, diced
2-3 inch link of chorizo
1/2 a jalapeno, chopped
2 T chopped cilantro
- Heat some bacon grease (or fat of choice) in a skillet. Add the squash and cover with a lid. Toss the squash a couple times cooking for about 5 minutes.
- Add the onion and garlic and cook until the onions are soft. (The squash should be cooked through by this time.)
- Make a little space in the center of the skillet and add the chorizo, cooking until it is browned through.
- Add the chicken and jalapeno. Toss to coat all the ingredients in the chorizo grease. Cook until the chicken is heated through.
- After you've plated the hash, sprinkle with the cilantro and serve with sliced avocado.
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