Serves 4
Ingredients
For Chicken
7 cloves, garlic
1T ginger
1 habanero pepper
1T fresh thyme
½ tsp all spice
zest and juice of 1 lime
½ tsp cinnamon
3 scallions
2T light brown sugar
1/2 C low sodium chicken broth or water, divided
salt and pepper to taste
4 boneless skinless chicken breast
For Hash
2 medium sweet potatoes, small dice
1/2 medium red onion, small dice
1 red bell pepper, small dice
2T butter
1/4 tsp cayenne pepper
salt and pepper to taste
3 scallions
Directions
- In a food processor or blender, puree all of the ingredients together for the chicken except the chicken breast. (Use only ¼ cup of chicken broth)
- Place you chicken in a large bowl and pour your mixture on top of the chicken. Toss and coat mixture evenly over the chicken, cover with plastic and refrigerate for at least 2 hours.
- Heat a large saute pan on medium high heat with 2 tablespoons of olive oil. Take your chicken out of the marinade and sear for 2-3 minutes on each side.
- Add your remaining ¼ cup of chicken broth, reduce heat to low. Cover and cook for another 6-8 minutes or until internal temperature is 165 degrees.
- Remove chicken from pan, set aside to rest. In the same pan add your butter.
- After the butter has melted add all of your ingredients for the hash except the scallions.
- Saute until sweet potatoes are cooked through but not mushy. (About 5-7 minutes)
- Turn off heat and gently fold in the scallions.
- Serve hash with chicken on top and enjoy!
- The longer the chicken sits in the marinade the better it will taste. I suggest letting the chicken marinade overnight.
- When handling peppers you should use plastic gloves to protect your hands. Especially for a pepper as hot as the habanero.
- Have fun in the kitchen and make memories!