When you go away for a couple days and come home to a very ripe papaya, it’s time to get creative. Chicken and coconut seemed like a natural combination, inspiring me to brand this recipe as “Hawaiian” (and give me a fierce piña colada craving, dammit…) 🙂
- 2 leftover grilled chicken breasts* cut into thin strips
- 1 papaya (the larger, long variety shown at right)
- 5 small sweet baby red peppers (shown at right)
- 1 TBL coconut oil
- 2 TBL honey blended in 1/3 cup hot water
- 4 cups fresh arugula
- 2 tsp unsweetened, dried, flaked coconut
- 2 tsp dry roasted macadamia nuts, chopped (or peanuts)
- Kosher salt and white pepper
- Slice baby red peppers in half lengthwise, de-seed, and cut into thin strips.
- In a large non-stick pan over medium heat, sauté peppers in coconut oil.
- While they cook, peel, seed, and dice the papaya.
- When peppers begin to soften, add papaya along with a pinch of kosher salt.
- Continue to cook, shaking the pan regularly to cook evenly.
- When papaya is partly cooked, add the honey/water mixture and chicken, tossing the pan to coat the ingredients with the honey.
- Cook chicken and papaya, tossing the pan regularly, for 4 minutes.
- Add the arugula, tossing the pan to coat with the hot ingredients and sauce, until the arugula is wilted.
- Turn the hash onto a serving plate, garnishing with a sprinkling of coconut flakes and nuts.
*If you don’t have leftover chicken breast on hand, add a little extra time to pan-fry or grill some before starting this recipe.