Jerk Chicken with Plantains
I love the flavors of this dish, sweet with a little heat, tangy, citrusy. This recipe does not follow the traditional method of wet marinating with Jerk Spice or using a dry-rub on the chicken, but the advantage is preparation time is reduced and the flavors are still off the hook! And the Plantains are soo good, I could just eat the plantains as a sweet treat, maybe over some coconut ice cream, or dipped in Nutella. They are such a nice complement to the spicy flavors of the chicken. You will enjoy eating and serving this dish to your guests. Thank you for reading and have a lovely evening.
- 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 tablespoon brown sugar
- 1/4 tablespoon cinnamon
- 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
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, cinnamon and brown sugar. 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.