Jamaican Jerk Chicken Hash |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Adapted from Cooking Light. Serving size: 1 cup. 368 calories, 9.8 g fat, 30.1 g carb, 2.2 g fiber, 148 mg cholesterol. I haven't tried this but it looks fabulous. Marinate time is 24 hours. Ingredients:
1/4 cup chopped green onion |
2 tablespoons chopped peeled fresh ginger |
1 tablespoon chopped jalapeno pepper |
1 tablespoon fresh lime juice |
1 tablespoon dark rum |
1 tablespoon molasses |
1 teaspoon ground allspice |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
2 garlic cloves, minced |
8 boneless skinless chicken thighs (about 1 1/2 lb.) |
3 cups cubed peeled baking potatoes (about 1 lb.) |
2 teaspoons vegetable oil |
2/3 cup evaporated low-fat milk |
1/4 teaspoon salt |
chopped fresh parsley |
Directions:
1. Add the first 10 ingredient to the container of an electric blender; process until smooth.
2. Add green onion mixture and chicken to a large heavy-duty zip-lock plastic bag; seal and marinate in the refrigerator 24 hours; turn bag occasionally.
3. Put potato cubes in a saucepan; cover with water; bring to a boil.
4. Lower the heat and simmer 15 minutes or until tender; drain and cool.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add in chicken and marinade; cook chicken 5 minutes on each side or until done.
7. Transfer chicken from pan and chop chicken meat.
8. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook 5 minutes or until heated through-stir occasionally.
9. Garnish with parsley.
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