Jamaican Jerk Chicken with Coconut, Plantains and Peppersuser rating
This colorful chicken is filled with layers of flavors including jerk seasoning, coconut milk and dark rum. It’s best served over long-grain rice.
4 tablespoons coconut or coconut oil, divided
2 tablespoons all-purpose flour
1 to 1¼ pounds boneless skinless chicken thighs, excess fat removed, patted dry, and cut into large cubes
salt and freshly ground black pepper
1 tablespoon grated fresh ginger root
1 tablespoon finely chopped garlic
3/4 cup rich chicken stock
½ cup coconut milk
2 tablespoons palm sugar or dark brown sugar
1½ tablespoons fresh lime juice, plus grated zest of 1 lime
2 teaspoons soy sauce
1½ teaspoons jerk seasoning paste
1 cup (5 ounces) fresh pineapple cubes
3/4 cup (2 ounces) sliced scallions, including green parts
½ cup each diced red and green bell peppers (5 ounces total)
1 large ripe plantain
3 tablespoons dark rum
¼ cup julienned fresh basil leaves
toasted coconut and lime wedges, to garnishMethod:
1. In a large pot over medium-high, heat 2 tablespoons of oil until hot. Toss the chicken in the flour, add the pieces to the pot, taking care not to crowd, and quickly brown on all sides. Remove with a slotted spoon to a bowl and season with salt and pepper.
2. Add another tablespoon of oil to the pot along with the ginger and garlic and any remaining flour; cook for 1 minute. Stir in the stock, coconut milk, lime juice and zest, sugar, soy sauce and jerk seasoning paste and bring to a boil. Reduce the heat, add the pineapple, scallions and bell peppers and simmer for 10 minutes.
3. Meanwhile, peel the plantain and cut it into ½-inch slices. In a skillet over medium-high, heat the remaining oil until hot. Add the plantain slices and saute until brown on both sides, turning once, 2 to 3 minutes. Remove and halve each slice.
4. Add plantains and chicken to the pot and continue cooking until the chicken is just cooked through, 7 to 9 minutes. Increase the heat to high, stir in the rum and basil leaves, and taste to adjust the seasonings. Serve garnished with coconut and lime wedges.