Jamaican Jerk Chicken Hash

• 1/4 cup chopped green onions
• 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, 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)

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 a boil. Reduce heat, and simmer 15 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 teaspoon salt to pan; cook for 5 minutes or until thoroughly heated, stirring occasionally. Garnish with parsley, if desired.

green onions, fresh ginger, pepper, lime juice, dark rum, molasses, ground allspice, salt, thyme, garlic, chicken, baking potato, vegetable oil, milk, salt, fresh parsley

Taken from www.myrecipes.com/recipe/jamaican-jerk-chicken-hash (may not work)