Jamaican Jerk Chicken Hash - cooking recipe

Ingredients

1/4 cup chopped green onion
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, minced
8 boneless skinless chicken thighs (about 1 1/2 lb.)
3 cups cubed peeled baking potatoes (about 1 lb.)
2 teaspoons vegetable oil
2/3 cup evaporated low-fat milk
1/4 teaspoon salt
chopped fresh parsley

Preparation

Add the first 10 ingredient to the container of an electric blender; process until smooth.
Add green onion mixture and chicken to a large heavy-duty zip-lock plastic bag; seal and marinate in the refrigerator 24 hours; turn bag occasionally.
Put potato cubes in a saucepan; cover with water; bring to a boil.
Lower the heat and simmer 15 minutes or until tender; drain and cool.
Heat oil in a large nonstick skillet over medium heat.
Add in chicken and marinade; cook chicken 5 minutes on each side or until done.
Transfer chicken from pan and chop chicken meat.
Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook 5 minutes or until heated through--stir occasionally.
Garnish with parsley.