Jerk Chicken Tacos with Caramelized Plantains, Poblano Peppers and Onions
Recipe courtesy of MIC Food/Big Banana plantains
Makes 4 servings
The Jerk Chicken:
2 lbs. boneless, skinless chicken thighs
2 T. jerk spice
2 T. dark rum
1 T. brown sugar
¼ c. vegetable oil
2 T. chopped parsley
1 t. kosher salt
Combine all ingredients and marinate for 1 hour. Grill until fully cooked. Let set for 10 minutes. Slice into thin strips.
1 c. Big Banana plantain slices, cut into finger-sized pieces
¼ c. small Poblano peppers, diced
¼ c. small onions, diced
3 T. butter
¼ t. kosher salt
Heat skillet on medium high heat. Add butter and brown. Add plantains and proceed to
caramelize. Add poblano peppers and onions. Continue to caramelize. Finish with salt.
12 Big Banana Plantain Tortillas (recipe on p.39) or your favorite tortillas
To assemble the tacos: Griddle or microwave tortillas until warm. Add smear of sour cream. Place jerk chicken on sour cream. Place plantains, peppers and onions on chicken. Garnish with lime wedge. Serve.
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