Jamaican Jerk Chicken & Maduros with Stewed Collard Greens & Charred Lime
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Boneless, Skin-On Chicken Breasts
- 1 Bunch Collard Greens
- 1 Lime
- 1 Plantain
- 1 Red Onion
- 2 Tablespoons Tomato Paste
- 1 1-Inch Piece Ginger
- 2 Teaspoons Jerk Chicken Spice Blend (Cayenne Pepper, Ground Cinnamon, Ground Cardamom, Dried Oregano, Smoked Paprika, Ground Ginger & Dried Lemon Peel)
Directions
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Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Peel and mince the ginger. Remove and discard the collard green stems; roughly chop the leaves. Peel the plantain and cut into ¾-inch-thick rounds. Halve the lime.
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In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the collard greens and ¾ cup of water; season with salt and pepper. Simmer, stirring occasionally, 15 to 17 minutes, or until the collard greens are wilted and tender. Remove from heat and set aside in a warm place.
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While the collard greens stew, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.
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Add a thin layer of olive oil to the pan of reserved fond; heat on medium until hot. Add the plantain in a single, even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and tender when pierced with a knife. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.
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Heat the same pan on medium-high until hot. Add the lime, cut sides down. Cook 1 to 3 minutes, or until charred. Remove from heat and set aside to cool. Transfer the cooked chicken to a cutting board; thinly slice crosswise on an angle. Divide the stewed collard greens, sliced chicken and maduros between 2 plates. Garnish with the charred lime. Enjoy!