Servings: 4 people
Calories: 345kcal
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
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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