Spicy chicken with plantains and ginger-pineapple sauce
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.
Sweet plantains are the perfect complement to juicy fried chicken rubbed with spicy Caribbean jerk seasoning. For a more contrasting flavor, top the dish with a ginger-pineapple sauce made with Scotch Bonnet peppers. This is one of the hottest peppers, but you can tone down the flavor a bit by removing all the seeds.
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, boneless chicken breasts, weighing 170g each.
- 2 tsp jerk seasonings
- 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 peeled ginger root
- 1/2 Scotch Bonnet pepper, halved lengthwise (sting the 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, plantain, sweet pepper, chili pepper, ginger root, jerk seasoning, apple cider vinegar, cilantro, 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 to a baking sheet and season with salt. Place the plantains in the oven to keep warm.
- Add 1 tablespoon of vegetable oil to the same skillet and heat over medium heat. 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 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 1/2 cup of water, vinegar, pineapple jam, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 3 minutes. Remove the chili pepper and add 1 tablespoon of cilantro.
- Slice the chicken and arrange on plates along with the plantains. Using a slotted spoon, spoon the vegetables over the chicken. Sprinkle with the remaining cilantro. Serve with pineapple sauce.
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