Jerk Chicken Tapas

Jerk Chicken Tapas

Dini Klein

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Swap out your nachos with this perfect appetizer that layers jerked chicken and guac on a bed of crispy plantain chips.

Jerk Chicken Tapas
Prep:

prep time10Min

Cook:

cooking time30Min

Servings:

serving time10-15

Ingredients

  • Chicken:

  • 2 teaspoons garlic, minced

  • 2 teaspoons ginger, minced

  • 1/2 cup ketchup

  • 1/4 cup soy sauce

  • 1/4 cup apple cider vinegar

  • 1/2 teaspoon nutmeg

  • 1 teaspoon allspice

  • 1/3 cup brown sugar

  • 1/4 cup rum

  • 1/4 cup lemon juice

  • 1/4 cup water

  • 1/2 teaspoon salt

  • 1/4 teaspoon coarse black pepper

  • 3 boneless, skinless, chicken breasts

  • Plantain chips:

  • 2 plantains, sliced very thinly (1/8-inch) on a diagonal into roughly 30-35 pieces

  • 3 cups vegetable oil

  • Salt

  • To finish:

  • 2 cups guacamole

  • 1/4 cup cilantro, chopped

  • 2 scallions, thinly sliced, green parts only

  • 1 lime wedge

Instructions

  1. In a medium pot, combine all chicken ingredients. Bring to a boil, and simmer covered for 20 minutes, flipping halfway through. Remove from sauce and shred the chicken using two forks. Return the chicken to the sauce. Remove from heat and let come to room temperature.

  2. To make the plantains, pour oil into a medium, heavy-bottomed pan and heat it to 350°F. Fry the plantain slices in batches until crispy and golden, 2-3 minutes. Stir them while frying to keep from sticking together. Remove plantains from the oil and drain on a paper towel-lined plate. Sprinkle with a pinch of salt and let cool.

  3. On a serving plate, layer plantain chips, shredded chicken, guacamole, scallions, and chopped cilantro. Repeat all layers, finish with a squeeze of lime. Serve immediately.

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Transcript

- Tapas served family style. You guys are gonna love this dish. It's perfect for an appetizer, great for a party. Plantain chips, guacamole, jerk chicken, such good stuff. Let's get in the kitchen. Alright, to start with our jerk chicken tapas we are going to get the chicken going first. We have a bunch of different ingredients here that we are going to combine together. The chicken goes right in there. It's just as simple as that, cooks down in one pot. All it is is som apple cider vinegar, ketchup, lemon juice, some umami from some soy sauce gives it a really nice rich, deep salty flavor, garlic and ginger, and then classic in jerk seasoning is nutmeg and some allspice. Those are so beautiful together, also, they use it a lot in Syrian cooking, Persian cooking. I love it in here. Really, really good. Now we have some light brown sugar to sweeten the whole thing up, some rum, and some water just to kinda loosen the whole thing a little bit. Alright, let's get our flame on here. We gotta bring this up to a boil and then lower to a simmer. We'll season it with a little bit of salt and pepper. Want it to be really, really flavorful because this is the broth that you're gonna be cooking your chicken in. Makes for a really, really nice sauce. Alright, now we're gonna add in our chicken. I really love using this poaching method where just cooking the chicken in the sauce and simmering it all together because it really gets that flavor inside the chicken or the meat that you're cooking. Alright, so while the chicken is cooking we're gonna get started on our plantains. So if you wanted to buy store bought plantain chips go right ahead, do that. If you want to make your own, I'll show you how. Really simple. Plantains they come, either you can buy green plantains, yellow plantains, and when you see them in your local grocery store they're usually sold in single. You never really see a bunch of plantains like you would see a banana. So it's a good way to kind of know what you're looking for when you're trying to find them. And they're also a little bit firmer so the skins have this firmer, they're just kind of harder. The actual plantain itself is firm, and they're very starchy. It's kind of like a potato and a banana had a baby and named them plantain. That's a very firm so you just peel off that tough skin to expose the plantain. So we have our two plantains here. Now we're just gonna have to slice them on a bias. You just take your plantain. You want to slice them as thinly as possible and that makes for a great, crispy chip. They're much easier to slice than bananas. They don't have that gooey-ness that bananas have, that stickiness. Just feels like you're slicing a potato almost. You wanna slice on an angle because that gives you more surface area for all the fun stuff that we're gonna load on top like the guacamole and the chicken. We have our sliced plantains here. We're gonna test out our oil on, let's test the oil on one that doesn't look as pretty so we don't waste one. Ooh, as you see it's starting to bubble up. You want this oil to be about 350 degrees or so. If you see they're frying up way too quickly, if you're not using a thermometer, and they're frying up way too quickly and getting really brown and burning, just lower your oil. It'll lower the temperature really fast. Yeah, so I think we are ready to get in here. It floats at the top, bubbles. It's looking good. Alright, so let's throw these in. You don't want to overcrowd the pan, but you can put a nice amount in at a time. Just make sure you separate them so they cook evenly. These are gonna get nice and golden and crispy. You just gotta move 'em around, make sure nothing's sticking. These are looking good. Alright, let's flip the chicken while we're here. Look at that color. Gorgeous! Perfect. Alright, so you see they're starting to get nice and golden. I could feel with this little spider thing, I feel that they're getting firm and crunchy. Ah, that looks so good. Alright, these are good. We're gonna remove them from the oil. Drain off as much as possible. I'm just removing them to a paper towel lined plate. That's just gonna soak up any excess oil all outta there. Now we're going to take our chicken and we're gonna shred it. That's gonna go on top of each plantain chip. Look at the sauce. Look how the sauce completely reduced. It got really thick, super smooth and velvety. Oh my goodness! All we're gonna do is just shred this chicken kinda like you would do pulled beef, but we're doing pulled chicken. We're gonna put it right back in that pot. Just so it soaks up even more of the sauce. Alright, let's get this back into that sauce. Just give this a little mix around here. So let's build this. I have my serving dish right here. We're gonna build this family style. This is gonna be really fun. Just gonna bring my chicken over here. I'll start with my layer of some plantain. I like to do this in a few layers. Just gonna add the chicken right over the top. You're building your own little bite here so you're grabbing your chip, you're putting on as much guacamole or chicken as you want. I'll layer it with some guacamole. Kinda like doing it in these sections, but we're doing it in layers, really getting all the flavors. Do a little bit of cilantro in this layer. Put some scallions. And then we're gonna build another layer on top of that. Okay, to finish this whole thing off I'm just gonna squeeze some fresh lime juice. Lime is really gonna wake this whole thing up and lime, of course, goes really well with guacamole. Oh my goodness. This dish has so many layers of flavor. You have that acid from the lime. You have the smooth, creamy guacamole, the chicken, it's really perfect. It makes great party food, plus it's an awesome appetizer. You're gonna love this. I hope you make it all summer long. Enjoy!

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