Jamaican Jerk Chicken Hash Recipes

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

Steps:

• Place all ingredients for base in a blender or food processor and process until smooth.
• Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
• Grill on the barbecue until fully cooked.
• Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
• Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

JAMAICAN JERK CHICKEN HASH

Steps:

• Add the first 10 ingredient to the container of an electric blender; process until smooth.
• 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.
• Put potato cubes in a saucepan; cover with water; bring to a boil.
• Lower the heat and simmer 15 minutes or until tender; drain and cool.
• Heat oil in a large nonstick skillet over medium heat.
• Add in chicken and marinade; cook chicken 5 minutes on each side or until done.
• Transfer chicken from pan and chop chicken meat.
• Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook 5 minutes or until heated through--stir occasionally.
• Garnish with parsley.