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"Chains and Things" Jerk Chicken and Dumplings

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This easy chicken and dumplings recipe might just become your favorite. It’s a non-traditional Caribbean inspired, but super delicious and the dumplings are super simple to make, especially for non-baker types.

chicken and dumplings in a white bowl

Using left-over jerk chicken adds to the ease as does the plantain based dumplings. The smoky jerk flavor makes the dish unforgettable in a good way, and the plantain dumplings are a perfect pairing.

MOOD MUSIC

B.B. King's "Chains and Things" marks a point where he started experimenting a bit beyond is typical sound. He had classics and winners, yet started dipping into other genres which for me was a big success. Chicken and Dumplings are a classic Southern dish that are as comforting as the blues. However, adding a Caribbean flair with jerk flavor and starchy plantains adds a lil bit of rock n roll to those blues.

Ingredients Needed For Jerk Chicken and Dumplings

How To Make This Easy Chicken and Dumplings Recipe

Make the Plantain Dumplings

Peel the plantains and slice them into chunks. Place them into a food processor and puree. Remove the pureed plantains to a bowl. Add a ⅓ of the spices and mix well.

Roll the plantains into small balls using your hands. Don’t worry, the plantains will not be sticky and should be easy to handle. Place the plantain balls on a plate and refrigerate until ready to use.

Make the Chicken and Dumplings

Add oil to a pre-heated pot or dutch oven. Saute onions, carrots, and garlic for 2-3 minutes. Season with a bit of the spices.

onions cooking in pot

Add collard greens and saute quickly (1-2 minutes).

collards and carrots cooking in a blue pot

De-glaze the pan with the wine and allow the alcohol to cook-off and the wine to reduce slightly.

Add the flour and mix in well. Add the stock, bay leaf, and remaining spices. Add the jerk chicken pieces and bring to a boil, then reduce to a simmer. Cook for 20 minutes covered.

chicken and vegetables cooking in a blue pot

Add the dumplings and cover. Cook 5-10 minutes until the dumplings are firm but still tender.

chicken and dumplings cooking in a blue pot

Chicken and Dumplings Cooking Considerations and Tips

This recipe works with any leftover chicken, but jerk chicken makes the recipe sing a song!

I keep the ingredient list simple. The jerk flavor and plantains add such a unique flavor profile  the other ingredients should be non-competing complimentary.

Use green plantains. I repeat, use green plantains.

Be mindful of size of the dumplings. Too big and they’ll take long to cook and be chewy.

If your chicken is heavy on the skin side, remove it before cooking.

I like to leave the bones in for cooking to get the additional flavor and then remove post cooking. But feel free to remove upfront if you prefer.

Time permitting make your own chicken stock, otherwise use a low-sodium store-bought version.

chicken and dumplings in a white bowl

More Recipes

Colombian Chicken and Potato Soup (Ajiaco)

Southern Chicken and Dumplings

Authentic Jamaican Brown Stew Chicken

Creole Chicken

Smoked Chicken and Okra Soup

Beef and Cabbage Soup

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chicken and dumplings in a white bowl

Jerk Chicken and Dumplings

Easy chicken and dumplings recipe featuring leftover jerk chicken and simple plantain dumplings. It’s a non-traditional, Caribbean inspired version of the classic comfort dish.
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: Caribbean, southern
Servings: 4 people
Calories: 345kcal
Author: Marwin Brown

Ingredients

  • 1 lbs Leftover cooked Jerk Chicken
  • 2 whole green Plantains peeled and sliced into 1 inch chunks
  • 1 bunch collard greens cleaned and cut into thin strips
  • 1 medium Yellow Onion diced
  • 1 large Carrot peeled and sliced
  • 4 cloves Garlic diced
  • ¼ cup White Wine
  • ½ cup Flour
  • 3 cups Chicken Stock
  • 1 Bay Leaf
  • 1 teaspoon Paprika
  • 1 teaspoon Allspice
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoon Dried Thyme

Instructions

Make the Plantain Dumplings

  • Peel the plantains and slice them into chunks. Place them into a food processor and puree until smooth but thick. Remove the pureed plantains to a bowl. Add a ⅓ of the spices and mix well.
  • Roll the plantains into small balls using your hands. Don’t worry, the plantains will not be sticky and should be easy to handle. Place the plantain balls on a plate and refrigerate until ready to use.

Make the Chicken and Dumplings

  • Add oil to a pre-heated pot or dutch oven. Saute the onions, carrots, and garlic for 2-3 minutes. Season with a bit of the spices.
  • Add the collard greens and saute 1-2 minutes
  • De-glaze the pan with the wine and allow the alcohol to cook-off and the wine to reduce slightly.
  • Add the flour and mix in well. Add the stock, bay leaf, and remaining spices. Add the jerk chicken pieces and bring to a boil, then reduce to a simmer. Cook for 20 minutes covered.
  • Add the dumplings and cover. Cook 5-10 minutes until the dumplings are firm but still tender.

Video

YouTube video

Notes

This recipe works with any leftover chicken, but jerk chicken makes the recipe sing a song!
I keep the ingredient list simple. The jerk flavor and plantains add such a unique flavor profile  the other ingredients should be non-competing complimentary.
Use green plantains. I repeat, use green plantains.
Be mindful of size of the dumplings. Too big and they’ll take long to cook and be chewy.
If your chicken is heavy on the skin side, remove it before cooking.
I like to leave the bones in for cooking to get the additional flavor and then remove post cooking. But feel free to remove upfront if you prefer.
Time permitting make your own chicken stock, otherwise use a low-sodium store-bought version.

Nutrition

Calories: 345kcal | Carbohydrates: 28g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 106mg | Sodium: 1250mg | Potassium: 774mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5658IU | Vitamin C: 21mg | Calcium: 152mg | Iron: 2mg
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