Jamaican Jerk Chicken Hash

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.