Jamaican Jerk Chicken Hash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Jerk chicken, a traditional dish of the Caribbean, almost always contains hot peppers, thyme, and allspice. Our version is milder, but full of flavor. Ingredients:
1/4 cup chopped green onions |
2 tablespoons chopped peeled fresh ginger |
1 tablespoon chopped jalapeño 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, crushed |
8 skinned, boned chicken thighs (about 1 1/2 pounds) |
3 cups (1/2-inch) cubed peeled baking potato (about 1 pound) |
2 teaspoons vegetable oil |
2/3 cup evaporated low-fat milk |
1/4 teaspoon salt |
chopped fresh parsley (optional) |
Directions:
1. Combine first 10 ingredients in a blender, and process until smooth. Combine green onion mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.
2. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.
3. Heat oil in a large nonstick skillet over medium heat. Add chicken and marinade; cook 5 minutes on each side or until done. Remove chicken from pan; chop. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook for 5 minutes or until thoroughly heated, stirring occasionally. Garnish with parsley, if desired.
|
|