Jamaican Jerk Chicken Hash

Jamaican Jerk Chicken Hash (Adapted rom CL)

1/4 cup chopped green onions
2 tablespoons chopped peeled fresh ginger
1 habanero pepper, chopped
1 tablespoon fresh lime juice
1 tablespoon dark rum
1 tablespoon molasses
1 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 garlic cloves, crushed
16 ounces boneless/skinless chicken thighs
8 ounces boneless/skinless chicken breasts
16 ounces 1/2" cubed russet potatoes
2 teaspoons canola oil
2/3 cup evaporated milk
1/4 teaspoon salt

In a food processor, add green onions, ginger, habanero, lime juice, rum, molasses, allspice, thyme, salt and garlic - process until smooth. Place chicken and marinade mixture into a ziploc bag and set in the refrigerator to chill for 24 hours - turning the bag occasionally.

Add potatoes to a saucepan and cover with cold water - place over high heat and bring to a boil. Reduce heat and simmer until tender, about 15 minutes - drain well and let cool.

In a large skillet, heat oil over medium. Add the chicken, along with the marinade, and cook until the chicken is cooked - about 5 minutes per side. Take the chicken out of the pan and coarsely chop. Add the chicken back into the pan along with the potatoes, milk and 1/4 teaspoon salt. Cook until thoroughly heated - about 5-7 minutes, stirring occasionally.

Makes about 4 servings.

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