Jerk Chicken with Plantains
Course: Dinner, Main DishCuisine: JamaicanDifficulty: Easy
Servings
4
servingsCooking time
35
minutesTotal time
40
minutesIngredients
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
Directions
- 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.
