Jerk chicken with plantains
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 19 G., saturated fats 2 G., proteins 40 G., carbohydrates 52 G., fiber 3 G., cholesterol 124 mg, sodium 897 mg, sugar 29 G.
Calories 540, total fat 19 G., saturated fats 2 G., proteins 40 G., carbohydrates 52 G., fiber 3 G., cholesterol 124 mg, sodium 897 mg, sugar 29 G.
Prepare a delicious and quick Caribbean-style dinner. Skinless chicken breast is rubbed with Jamaican jerk seasoning, pan-fried until crispy and tangy, and served with sautéed plantains and vegetables in a sweet and spicy pineapple sauce. One of the sauce's ingredients is a fiery Caribbean Scotch Bonnet pepper, which should be discarded after cooking. If you're not a fan of hot peppers, carefully remove the seeds before adding them to the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless and boneless chicken thighs
- 2 tsp jerk seasonings without salt
- 1/4 cup vegetable oil
- 2 ripe plantains, peeled and cut into 1cm thick rounds.
- 1 small red onion, thinly sliced
- 1 red bell pepper, diced
- 1 tbsp. chopped ginger root
- 1/2 Scotch Bonnet pepper, halved lengthwise (remove seeds to reduce heat)
- 0.5 cup apple cider vinegar
- 1/3 cup pineapple jam
- 2 tbsp chopped fresh cilantro
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Recipes with similar ingredients: chicken breasts, bananas, plantain, sweet pepper, ginger root, red onion, chili pepper, jerk seasoning, apple cider vinegar, Pineapple jam
Cooking the dish according to the recipe:
- Preheat oven to 95°C. Sprinkle both sides of the chicken with salt and jerk seasoning. Set aside while you prepare the plantains.
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains, spreading them in a single layer, and fry until golden brown, about 3 minutes per side. Transfer the plantains to a baking sheet and season with salt.
- Keep in a warm oven.
- Add 1 tablespoon of vegetable oil to the same skillet and reduce the heat to medium. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board and let rest.
- Add the remaining 1 tablespoon of vegetable oil to the skillet and increase the heat to medium-high. Add the red onion, bell pepper, ginger, chili pepper, and a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 2 minutes. Add 0.5 cups of water, vinegar, pineapple jam, and 0.5 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 3 minutes. Remove the chili pepper from the sauce and add 1 tablespoon of cilantro.
- Slice the chicken and arrange it on plates along with the fried plantains. Using a slotted spoon, spoon the vegetables over the chicken. Sprinkle with the remaining 1 tablespoon of cilantro. Serve with pineapple sauce.
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