JERK CHICKEN BREASTS, FRIED PLANTAINS, AND BIBB SALAD
Look in the spice aisle for jerk seasoning; it's often a mix of thyme, allspice, sugar, salt, black pepper, and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Arrange chicken on two rimmed baking sheets. Rub with 1 tablespoon oil; season with salt and pepper. Sprinkle 4 breasts with jerk seasoning; roast all until an instant-read thermometer inserted in the thickest part of breast (avoiding bone) registers 165, 40 to 45 minutes.
- Meanwhile, heat 4 tablespoons oil in a large skillet over medium-low. Add half the plantains, and cook until browned, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate, and season with salt. Repeat with remaining plantains. Set aside.
- Make salad: In a small bowl, whisk together vinegar, mustard, orange juice, and remaining 2 tablespoons oil; season with salt and pepper. In a large bowl, combine lettuce and orange segments. Drizzle with dressing, and toss to combine. Serve chicken with salad and plantains.
JERK CHICKEN WITH ROASTED PLANTAINS
Part sweet, part spice, Jerk Chicken with Roasted Plantains tastes good any night of the week. Make your own Jamaican-inspired rub with a blend of McCormick® thyme, allspice, cumin and crushed red pepper. Rub it onto chicken and roast alongside sliced plantains. Yum!
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix spices, salt and brown sugar in small bowl. Set aside.
- Spray foil-lined baking sheet with no stick cooking spray. Place chicken parts in center of baking sheet and arrange plantains around the chicken. Brush chicken and plantains with oil and sprinkle with seasoning mixture.
- Roast 30 to 45 minutes or until chicken is cooked through, turning plantains halfway through cooking.
Nutrition Facts : Calories 344 Calories
JERK CHICKEN WITH PLANTAINS
When selecting a ripe plantain for this dish, look for the skin to be mottled with black and yellow.
Categories dairy-free nut-free dinner main dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle 1/2 teaspoon of the jerk seasoning on both sides of the chicken breasts. Heat 3/4 teaspoon of the oil in a nonstick deep skillet or shallow Dutch oven over medium-high heat. Add the chicken and cook for 5 minutes, turning once. Set aside on a plate.
- Add the remaining 3/4 teaspoon oil to the pan. Add the onion and 2 tablespoons of water. Cook for 5 minutes, stirring occasionally, or until softened. Stir in the tomato paste and cook for 30 seconds, stirring. Stir in the tomatoes, breaking them up with the side of a spoon. Add the bell pepper, plantain, zucchini, and the remaining 1 1/2 teaspoons of the jerk seasoning. Cover and simmer for 10 minutes.
- Add the chicken and any accumulated juices, pushing the meat down into the mixture. Cover and simmer for 5 minutes. Stir in the peas and simmer for 5 minutes, or until a thermometer inserted in the thickest portion of a chicken breast registers 160F and the juices run clear.
- Stir in the vinegar and parsley and serve with the rice.
JERK CHICKEN WITH MANGO CHUTNEY AND FRIED PLANTAINS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h10m
Yield 4 sandwiches
Number Of Ingredients 33
Steps:
- Combine the onion, garlic, jalapeno, soy sauce, sugar, thyme, cinnamon, allspice and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up pieces that cling to the walls to make sure everything is blended evenly.
- Combine the jerk rub and the chicken legs in a casserole dish that is just big enough to fit the chicken pieces. Work the rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
- Preheat the oven to 400 degrees F.
- Drizzle the marinated chicken with vegetable oil and season with salt. Roast it in the marinade in the center rack of the oven until an instant-read thermometer shows an internal temperature of 165 degrees, about 40 minutes. Let the chicken cool slightly, then pull off the meat in large shreds, discarding the bones. Toss the shredded chicken with any leftover juices in the pan.
- Sandwich build: Spread some Pickapeppa Sour Cream on both sides of the bread. Place some of the Mango Chutney on the bread. Put on a layer of shredded chicken and top with some Fried Plaintains and cilantro. Serve extra plantains on the side. Enjoy, man!
- Mix together the sour cream, pickapeppa sauce and lime zest in a small bowl. Season with salt and pepper.
- Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
- Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan until thickened and thoroughly combined, about 20 minutes.
- Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.
- Peel the plantain and slice it lengthwise into long thin strips. (A mandolin slicer will give you the best results.) You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind. Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute. Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns.
JERK CHICKEN AND BROWN SUGAR PLANTAINS WITH COCONUT RICE AND KALE
Jamaican jerk chicken is usually a laborious and lengthy culinary commitment. We've streamlined this Caribbean experience for you. Juicy bone-in chicken breasts are basted with our not-too-spicy favorite jerk sauce. (Wait, who you callin' a jerk sauce?) You'll peel and slice ripe plantains (the ones with black spots are perfect for this use) and cook them with brown sugar in the same pan as the chicken, so they soak up all that chicken-y goodness. These bold flavors are perfectly complemented with lightly sautéed kale and coconut milk rice.
Provided by Chef Jimmy Madla
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Shake coconut milk well before opening can. Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Trim ends off plantain and make a slit down the side. Push your thumbs between skin and flesh of plantain and peel skin away. Cut plantain into 1/4" slices on an angle. Mince chives. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Rice Bring a small pot with rice, half the coconut milk, 1/2 cup water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner, fluff with a fork, and set aside. While rice cooks, sear chicken. 3 Sear and Roast Chicken Toss plantains with 1/2 tsp. olive oil, brown sugar, and 1/4 tsp. salt in a mixing bowl. Heat a large non-stick oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken, skin side down, to hot pan and cook until skin is golden brown, 4-5 minutes. Flip chicken to skin side-up, and cook 3 minutes. 4 Cook the Plantains Flip chicken skin side down again, and add plantain slices. Place pan in oven and roast 8 minutes. Carefully, flip plantains and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove pan from oven (handle will be hot). Transfer chicken and plantains to a plate and set aside. While chicken cooks, sauté kale. 5 Sauté the Kale Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until just wilted, 2-3 minutes. Season with a pinch of salt and pepper and set aside. 6 Finish the Dish Plate dish as pictured on front of card, saucing chicken with jerk sauce and garnishing meal with chives. Bon appétit!
Nutrition Facts :
JERK CHICKEN WITH PLANTAINS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
- Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
- Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
- Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.
SWEET PLANTAIN FRIES
Like maduros or dodo, these feature ripe plantains, but the cut here gives even more room for crisp, caramelized outsides and sweet, tender insides. You want very ripe plantains, which are high in sugars that will caramelize in the hot oil. For some brightness, you could also finish this with citrus salt, or take a cue from dodo and squeeze lime juice over. Pair these with something light and spicy, like jerk salmon or a citrusy roast chicken, or something light off the grill, like a salmon or turkey burger.
Provided by Millie Peartree
Categories snack, finger foods, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)
- Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
- Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.
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