Jerk Chicken With Plantains Recipes

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JERK CHICKEN WITH ROASTED PLANTAINS



Jerk Chicken with Roasted Plantains image

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

1 1/2 tsps McCormick® Thyme Leaves
1 tsp McCormick® Allspice, Ground
1 tsp McCormick® Cumin, Ground
1/4 tsp McCormick® Red Pepper, Crushed
1/2 tsp salt
1 tbsp packed brown sugar
4 pounds bone-in chicken parts
2 ripe plantains peeled and sliced in half lengthwise
2 tbsps oil

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



Jerk Chicken with Plantains image

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

2 tsp. salt-free jerk seasoning blend
4 boneless, skinless chicken breast halves (4 ounces each)
1 1/2 tsp. olive oil
1 large onion, chopped
1 tbsp. no-salt-added tomato paste
1 can (15 ounces) no-salt-added whole tomatoes
1 green bell pepper, chopped
1 ripe plantain, cut into 34" chunks
2 small zucchini, halved lengthwise and sliced crosswise
1/2 c. frozen peas
2 tsp. balsamic vinegar
3 tbsp. chopped fresh parsley
2 c. cooked brown rice

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 AND BROWN SUGAR PLANTAINS WITH COCONUT RICE AND KALE



Jerk Chicken and Brown Sugar Plantains with coconut rice and kale image

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

2 Bone-in Skin-On Chicken Breasts
1 Ripe Plantain with Black Spots
Info 5⅖ fl. oz. Coconut Milk
4 oz. Kale
½ cup Jasmine Rice
Info 2 fl. oz. Jerk Sauce
½ oz. Light Brown Sugar
6 Chives

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 :

GRILLED SPICY CHICKEN WITH SWEET PLANTAINS



Grilled Spicy Chicken with Sweet Plantains image

Fire up the grill to make these juicy chicken breasts marinated in a sweet, aromatic mix of jerk paste and brown sugar. Serve with grilled plantains and scallions for an irresistible Jamaican-inspired meal with big flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2/3 cup ketchup
Juice of 1 1/2 limes, plus wedges for serving
3 tablespoons jerk seasoning paste
3 tablespoons packed light brown sugar
2 tablespoons vegetable oil, plus more for the grill
4 skinless, boneless chicken breasts (6 to 8 ounces each)
3 semi-ripe sweet plantains (yellow with black spots), peeled
1 bunch scallions
Kosher salt and freshly ground pepper

Steps:

  • Preheat a grill to medium. Stir the ketchup and juice of 1 lime in a small bowl; set aside. Mix 2 tablespoons jerk seasoning paste, 2 tablespoons brown sugar and 1 tablespoon vegetable oil in a medium bowl. Add the chicken and turn to coat. Mix the remaining 1 tablespoon seasoning paste, 1 tablespoon brown sugar and juice of 1/2 lime in a small bowl. Microwave 30 seconds to dissolve the sugar; stir and set aside.
  • Cut the plantains in half lengthwise and toss in a bowl with the scallions, remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper.
  • Lightly oil the grill grates. Grill the chicken, turning once or twice, until charred and cooked through, 10 to 12 minutes. Grill the plantains and scallions, turning, until charred and tender, 4 to 5 minutes.
  • Brush the jerk-lime mixture on the chicken. Roughly chop the plantains and scallions; toss together. Serve the chicken with the plantain mixture, lime ketchup and lime wedges.

Nutrition Facts : Calories 560, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1712 milligrams, Carbohydrate 70 grams, Fiber 4 grams, Protein 46 grams, Sugar 40 grams

JERK CHICKEN WITH PLANTAINS



Jerk Chicken with Plantains image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 6-ounce skinless, boneless chicken breasts
Kosher salt
2 teaspoons jerk seasoning
1/4 cup vegetable oil
2 ripe plantains, peeled and sliced 1/2 inch thick
1 small red onion, thinly sliced
1 red bell pepper, diced
1 tablespoon minced peeled fresh ginger
1/2 Scotch bonnet chile pepper, halved lengthwise (remove seeds for less heat)
1/2 cup apple cider vinegar
Heaping 1/3 cup pineapple preserves
2 tablespoons chopped fresh cilantro

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.

JERK CHICKEN BREASTS, FRIED PLANTAINS, AND BIBB SALAD



Jerk Chicken Breasts, Fried Plantains, and Bibb Salad image

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

8 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
7 tablespoons vegetable oil, divided
Coarse salt and ground pepper
2 tablespoons Jamaican jerk seasoning
3 medium plantains (about 2 pounds total), very ripe (all-over brownish black skin), sliced 3/4 inch thick on the diagonal
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
2 navel oranges, peeled and segmented, plus 2 tablespoons juice reserved
2 heads bibb lettuce (about 1 pound total), washed and coarsely torn

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.

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Top Asked Questions

How long do you cook chicken and plantain for?
Check the chicken is cooked through - there should be no pink when you cut into it. For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper.
What is the best way to cook plantain and salsa?
For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper. For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes.
How to cook jerk chicken?
For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste. Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Brush half the jerk paste over the chicken with a pastry brush.

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