Jamaican Jerk Chicken & Maduros with Stewed Collard Greens & Charred Lime

Jamaican Jerk Chicken & Maduros

with Stewed Collard Greens & Charred Lime

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re celebrating the flavors of the Caribbean with this recipe, which features chicken rubbed with jerk seasoning (a deliciously hot Jamaican spice blend) and a side of maduros, or sautéed sweet plantain. (Browning on the plantain skin is a sign of ripeness, meaning it’s deliciously ready to cook.) Alongside savory stewed collard greens, maduros are the perfect complement to the spicy chicken. For a unique and easy gourmet finish, we’re pan-charring limes to garnish the dish. As the lime halves heat up, their surfaces blacken and caramelize, imparting a sweet-smoky flavor to their juices, no grill required!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
Jamaican Jerk Chicken & Maduros with Stewed Collard Greens & Charred Lime
Title
  • 2 Boneless, Skin-On Chicken Breasts
  • 1 bunch Collard Greens
  • 1 Lime
  • 1 Plantain
  • 1 Red Onion
  • 2 Tbsps Tomato Paste
  • 1 1-Inch Piece Ginger
  • 2 tsps Jerk Chicken Spice Blend (Cayenne Pepper, Ground Cinnamon, Ground Cardamom, Dried Oregano, Smoked Paprika, Ground Ginger & Dried Lemon Peel)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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.

Stew the collard greens:
2 Stew the collard greens:

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.

Cook the chicken:
3 Cook the chicken:

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.

Make the maduros:
4 Make the maduros:

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.

Char the lime & plate your dish:
5 Char the lime & plate your dish:

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!

Tips from Home Chefs

1 Prepare the ingredients:

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.

2 Stew the collard greens:

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.

Stew the collard greens:
Cook the chicken:
3 Cook the chicken:

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.

4 Make the maduros:

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.

Make the maduros:
Char the lime & plate your dish:
5 Char the lime & plate your dish:

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!

Browse Steps
1 of 5