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Jamaican Jerk Chicken & Maduros

with Stewed Collard Greens & Charred Lime

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 615 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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!

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)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!

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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!