Spicy Chicken with Plantains and Ginger Pineapple Sauce
Sweet plantains are the perfect accompaniment to juicy cuts of chicken rubbed with jerk seasoning then cooked to golden perfection. For a touch of heat, drizzle with a ginger pineapple sauce made with Scotch bonnet pepper – a celebrated Jamaican chile.
Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.
Photograph by Ryan Dausch
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.