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

Jamaican Jerk Chicken & Maduros

with Stewed Collard Greens & Charred Lime

30 MIN
2 Servings
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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!

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  • 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

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Get This Recipe Delivered
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!

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