Jamaican Jerk Chicken with Coconut, Plantains, and Peppers
4 tablespoons coconut oil, divided
2 tablespoons all purpose flour
1 to 1 1/4 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
1/2 cup coconut milk
1 1/2 tablespoons fresh lime juice, plus grated zest of 1 lime
2 tablespoons dark brown sugar
2 teaspoons soy sauce
1 1/2 teaspoons jerk seasoning paste
1 cup fresh pineapple subes
3/4 cup sliced scallions, including green parts
1/2 cup each diced red and green bell peppers
1 large ripe plantain
3 tablespoons dark rum
1/4 cup julienned fresh basil leaves
toasted coconut and lime wedges, to garnish
- In a large pot over medium-high heat, heat 2 tablespoons of coconut oil. 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.
- Add another tablespoon of coconut oil to the pot along with the ginger and garlic and any remaining flour; cook for one 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 pineapple, scallions and bell peppers and simmer for 10 minutes.
- Meanwhile, peel the plantain and cut it into 1/2 inch slices. In a skillet over medium-high, heat the remaining coconut oil. Add the plantain slices and saute until brown on both sides, turning once, 2 to 3 minutes. Removed and halve each slice.
- 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 over long-grain rice, garnished with coconut and lime wedges.
– Specialty Food Magazine, May/June 2012 issue, page 83