Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce
4
servings1
hour45
minutes1
hour45
minutesIngredients
- Mango-Habanero Hot Sauce
2 tablespoons canola oil
2 cloves garlic, chopped
1 shallot, chopped
2 mangoes, chopped (about 2 heaping cups)
1 habanero, chopped
1 cup white wine vinegar
3 tablespoons honey
Kosher salt and freshly ground black pepper
- Jerk Chicken and Sweet Potato Hash
2 tablespoons canola oil
1 Spanish onion, chopped
2 Jerk Chicken Breasts, diced, recipe follows
3 medium sweet potatoes, boiled, peeled and diced
4 scallions, sliced on the diagonal, plus for garnish
1/2 cup fresh cilantro leaves, chopped, plus for garnish
- Poached Eggs
4 eggs
2 tablespoons white wine vinegar
- Jerk Chicken Breasts
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt, plus for sprinkling
1 tablespoon habanero powder
1 tablespoons dried thyme
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons coarsely ground black pepper, plus for sprinkling
2 boneless, skinless chicken breast halves, about 6 ounces each
2 tablespoons canola oil
- Special equipment
3 inch ring molds, optional
Directions
- For the hot sauce
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and shallots and cook until soft, about 2 minutes.
- Add the mangoes and habaneros and cook for 5 minutes, stirring often.
- Add the vinegar and a tablespoon or so of the honey.
- Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
- Pour the mixture into a blender and blend until smooth.
- Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water.
- Strain through a sieve set over a small bowl. (Makes about 1 cup.)
- For the hash
- Heat the oil in a large cast-iron skillet over medium-high heat.
- Add the onions and cook, stirring, until softened, about 3 minutes.
- Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together.
- Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes.
- Turn over parts of the hash, press and crisp again.
- For the eggs
- Line a plate with paper towels.
- Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar.
- Slip the eggs into the water, adjusting the heat to maintain a bare simmer.
- Cook until the egg whites are set but the yolks are still runny, about 4 minutes.
- With a slotted spoon, transfer the eggs to paper towels to dry.
- To assemble
- While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold.
- Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don’t have a ring mold, just mound the hash onto plates.)
- Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
- Jerk Chicken Breasts
- In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper.
- Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
- Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
- Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes.
- Flip and cook until just cooked through, about 4 minutes more.
