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
Equipment
- 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.
