Jamaican Jerk Chicken Hash

Jamaican Jerk Chicken Hash Recipe
Photo: Randy Mayor
Jerk chicken, a traditional dish of the Caribbean, almost always contains hot peppers, thyme, and allspice. Our version is milder, but full of flavor.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 368
Caloriesfromfat 24 %
Fat 9.8 g
Satfat 2.4 g
Monofat 3 g
Polyfat 3 g
Protein 38.9 g
Carbohydrate 30.1 g
Fiber 2.2 g
Cholesterol 148 mg
Iron 3.3 mg
Sodium 644 mg
Calcium 158 mg

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)

Preparation

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.

Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.

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.

October 1999
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