Jamaican Jerk Chicken with plantains and okras Recipe by Chef David Tsang

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Starport Foods

Jamaican Jerk Chicken with Plantains and Okra

Fusion Ethnic Food Recipe

Grilled chicken, sautéed plantains, okra and Jalapeños in Starport Jamaican Jerk sauce

Caribbean Jerk fusion ethnic recipe by Chef David Tsang

		Ingredient List for 2 Servings
	1/2 C.	Jamaican Jerk Sauce (Starport 125)
	2-8 oz.	Chicken breast, skin-on, boneless
	1 ea.	Plantain
	4 oz.	Okras, 1/2" round (or frozen okras)
	2 ea.	Red jalapeños, thin sliced rings
	2 Tbsp.	Extra virgin olive oil
	1/4 C.	White wine
	3 Tbsp.	Butter

Instructions:

Marinate chicken breasts with 2 Tbsp. Jamaican Jerk Sauce and 1 Tbsp. of olive oil about 30 minutes or more. (Save marinade for basting)
Cut plantains in half, slit peel lengthwise, remove peel then slice to 1/8” slices. Deep fry plantain at 350 F until golden, remove and set aside.
Trim ends of okras and cut in ½” rounds.
Trim ends of jalapeños, cut to thin rings and remove seeds.
Heat a grill. When hot, place chicken with skin side down on grill. Turn and baste every 3-4 minutes with leftover marinade. Cook 20-25 minutes or until done.
Option: Chicken may be pre-cooked in oven at 350 F until done, re-heat and mark on grill.
Meanwhile, heat a sauté pan on medium heat. Add butter and sauté okras until softened about 3 minutes, then add jalapeños.
Add white wine, fried plantains and 2 Tbsp. of Jamaican Jerk Sauce, mix well and remove.
Portion vegetables on plate and dress each chicken breast with 2 Tbsp. each of fresh Jamaican Jerk Sauce before serving.

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