Jamaican Jerk Chicken Hash

Yield: 4     (serving size: 1  cup)

1/4 cup chopped green onions

2 tbsp. chopped peeled fresh ginger

1 tbsp. chopped jalapeno pepper

1 tbsp. fresh lime juice

1 tbsp. dark rum

1 tbsp. molasses

1 tsp. ground allspice

1/2 tsp. salt

1 tsp. chopped fresh thyme

2 garlic cloves, crushed

8 skinned, boned chicken thighs (about 1 1/2 lbs.)

3 cups (1/2-inch) cubed peeled sweet potato (about 1 lb.)

1/2 tsp. olive oil

2/3 cup fat-free evaporated milk

1/4 tsp. salt

optional chopped fresh parsley

  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 boil. Reduce heat and simmer 15-20 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 tsp. salt to pan; cook for 5 minutes or until thoroughly heated, stirring occasionally. Garnish with parsley, id desired.

Based on recipe from Cooking Light Magazine, October 1999


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