- 4
Ingredients
- 1/4 cup chopped scallion
- 2 tablespoons ginger root, minced
- 1 tablespoon chopped jalapeno
- 1 tablespoon lime juice
- 1 tablespoon dark rum
- 1 tablespoon molasses
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 2 cloves garlic, crushed
- 1 1/2 pounds chicken pieces
- 3 cups potato, peeled and cubed
- 2 teaspoons canola oil
- 2/3 cup evaporated skim milk
- 1/4 teaspoon salt
Preparation
Step 1
1. Puree scallion-garlic. Place in ziploc bag with chicken. Marinate 24 hours, turning occasionally.
2. Place potatoes in pan with water to cover. Bring to boil, reduce heat and simmer 15 mins, or until tender. Drain and cool.
3. Heat oil in skillet. Add chicken with marinade. Cook chicken 5 mins/side, or until done.
4. Remove chicken from pan, chop. Return to pan with potato, milk and salt. Cook 5 mins.
Very good - especially the next day as leftovers, and very easy for a weeknight meal. Served with cucumber salad, which I wouldn't do again - would serve with whole-wheat pitas and a veggie of some sort next time. Better as leftovers. Not a very attractive dish either. Might look better with fresh herbs on top.
OVERNIGHT