Jerk Chicken Plantain Patties

Ingredients:

 

Plantain Dough

Flour

 

2 chicken breasts

Seasoning (salt, pepper, onion powder, garlic powder, coriander, smoked paprika)

 

½ head of a small green cabbage

1 small red onion

1 small sweet onion

1 serrano pepper

1 red jalapeno pepper

 

1-2 tbsp Grace Jerk Seasoning

Low-sodium Chicken Broth

2-3 tbsp brown sugar

Squeeze lime juice

1 tbsp butter

 

½ cup black beans

1 egg for egg wash

(Yields about 20 medium sized patties)

 

  1. Preheat oven to 420
  2. Butterfly and season chicken breasts (or boneless skinless thighs)
  3. Heat cast iron (or heavy bottom) skillet on medium-medium high, sear chicken on both sides, cook mostly through
  4. Remove from heat
  5. Deglaze pan with ½ cup chicken broth

plantain12

  1. Dice onions, slice cabbage, chop peppers, chop cilantro
  2. Set 2 tbsp of red onion to the side
  3. Sautee remaining peppers and onions until softened, season lightly with s&pplantain8
  4. Remove a tbsp of cooked onions and peppers and put in a small bowl
  5. Add cabbage to peppers and onions, add reserved red onion and toss together

 

  1. In the small bowl, mash beans together with the onion and pepper, season with salt and pepper and a squeeze of lime juiceplantain11

 

  1. Set chicken to the side

 

  1. Bring the deglazed pan to a boil, add jerk seasoning, squeeze of lime juice, butter and brown sugar

 

  1. Stir and taste, adjust seasoning if necessary (I added additional clove to pump up the jerk)

 

  1. Chop chicken and add to the jerk sauce, sprinkle a little corn starch and stir, sauce should thicken

plantain13

  1. Toss with cabbage mixture and set aside to cool

 

plantain9plantain10plantain14plantain15plantain16plantain17plantain25

  1. Line two baking sheets with parchment
  2. Flour surface and roll out plantain dough to about 1/8-1/4”
  3. Using a round container (I used the small soup container from Chinese take out)
  4. Place discs on parchment
  5. Assemble:
    1. Flour surface
    1. Gently elongate disc using rolling pin/tool
    1. Black bean mixture, shredded cheese, chicken and cabbage
    1. Fold shut and press to secure
    1. Gently crimp using a fork
    1. Place complete patties on second lined baking sheetplantain21plantain23plantain24plantain26plantain27
  6. Brush finished patties with egg washplantain28plantain29plantain30plantain31
  7. You can freeze on baking sheet then store in a freezer bag
    • Bake from frozen at 400 on lined baking sheet
  8. If serving right away, bake at 420 until golden brown, edges will be crispy
  9. Store in the fridge in an airtight containerplantain32plantain33plantain34plantain35plantain36

 

 

 

 

© 2019 by Alexa Mason. All Rights Reserved

Plantain Dough

plantain2

 

3 ripened plantains

1 green plantain

¾- 1 c flour, extra for dusting

1 egg

2 tsp vegetable oil

Salt

Pepper

 

  1. Bring large pot of salted water to a boil
  2. Chop plantains into thirds or quarters, skin intactplantainplantain18
  3. Boil for 20-30 or fork tender
  4. Remove and allow to cool enough to handleplantain4plantain5
  5. In a food processor, puree everything together except for the flour
  6. A ball should begin to form, add flour a quarter at a time until fully incorporated, no chunksplantain7plantain6
  7. Dough should not be too sticky
  8. Plop onto floured surface, dust dough and knead incorporating flour until the dough doesn’t stick to the surfaceplantain19plantain20
  9. This dough can be used for empanadas/patties or get creative with layers for a lasagna, taco shells, pot pie crust, pizza crust, etc. you name it.
  10. To freeze: Press into disc, wrap tightly with plastic wrap before storing in freezer bag. Allow to thaw completely before using.

plantain21plantain22plantain23plantain28

 

 

 

 

 

 

 

© 2019 by Alexa Mason. All Rights Reserved