Rigatoni with Chicken Thighs

This spicy hash is the perfect thing for a leisurely but adventurous brunch.
Directions for: Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce

Ingredients

Mango-Habanero Hot Sauce

2 Tbsp 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 Tbsp honey

Kosher salt and freshly ground black pepper

Jerk Chicken and Sweet Potato Hash

2 Tbsp 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 diagonal, plus for garnish

cup fresh cilantro leaves, chopped, plus for garnish

Poached Eggs

4 eggs

2 Tbsp white wine vinegar

Jerk Chicken Breasts

3 Tbsp ground coriander

3 Tbsp ground ginger

3 Tbsp light brown sugar

2 Tbsp garlic powder

2 Tbsp onion powder

2 Tbsp kosher salt, plus for sprinkling

1 Tbsp habanero powder

1 Tbsp dried thyme

2 tsp cinnamon

2 tsp ground cloves

2 tsp coarsely ground black pepper, plus for sprinkling

2 boneless, skinless chicken breast halves, about 6 oz each

2 Tbsp canola oil

Directions

Mango-Habanero Hot Sauce

1. 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.

2. 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.)

Jerk Chicken and Sweet Potato Hash

1. 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.

Poached Eggs

1. 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.

2. 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

1. 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.)

2. Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.

3. 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.

Tips and Substitutions

Special equipment: 3-inch ring molds, optional

See more: Chicken, Breakfast, Brunch, Caribbean, Eggs/Dairy, Hot and Spicy, Vegetables