Tortilla With Jerk Chicken Recipes

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JERK CHICKEN TORTILLA WRAPS



Jerk Chicken Tortilla Wraps image

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound boneless skinless chicken breast, cut into strips
3/4 teaspoon Caribbean jerk seasoning, divided
2 teaspoons olive oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
1/4 cup mango chutney
2 lettuce leaves
1/4 cup julienned sweet red pepper
4 thin slices red onion

Steps:

  • Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.

Nutrition Facts : Calories 541 calories, Fat 20g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 838mg sodium, Carbohydrate 57g carbohydrate (19g sugars, Fiber 1g fiber), Protein 30g protein.

TORTILLA WITH JERK CHICKEN



Tortilla with Jerk Chicken image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 32

2 chicken breasts, sliced lengthwise into "fingers"
2 cups Jerk Marinade, recipe follows
2 tablespoons olive oil
2 cups rice, cooked
2 cups cooked black beans
4 fresh flour tortillas, warmed
1 cup shredded white Cheddar
2 cup shredded romaine
4 dollops sour cream
4 large spoonfuls salsa
1 avocado, sliced
8 jalapeno slices
1 1/2 tablespoons ground allspice
1 1/2 tablespoons dried thyme
3/4 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon ground sage
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons salt
1 1/2 tablespoons garlic powder
1 1/3 tablespoons sugar
3 tablespoons olive oil
3 tablespoons canola oil
6 tablespoons soy sauce
1 cup white vinegar
3/4 cup fresh squeezed orange juice
3 tablespoons fresh lime juice
1 small scotch bonnet pepper, finely diced
3/4 white onion, chopped
1/3 cup chopped green onion
3/4 tablespoon fresh chopped garlic

Steps:

  • Preheat a broiler.
  • In a bowl, marinate chicken in Jerk Marinade for 4 to 5 hours, in the refrigerator. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side. Place 1/4 of the rice and beans on each tortilla. Top with cooked chicken and the cheese. Place under the broiler until the cheese is melted. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos.
  • Mix all ingredients together. Refrigerate.

JERK CHICKEN



Jerk Chicken image

I grew up eating jerk chicken curbside in the Bronx. It's as spicy and complex as the people who make it.

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 27

Kosher salt
1 tablespoon granulated sugar
1 teaspoon allspice berries
1 Scotch bonnet chile pepper, halved
1 head garlic, halved
1 1-inch piece ginger, sliced (with skin on)
2 1/2 pounds skin-on chicken quarters (thighs and legs)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon tamarind paste
2 tablespoons chopped scallions (about 3 scallions)
2 tablespoons fresh thyme
1 tablespoon minced garlic (from about 3 cloves)
1 tablespoon minced peeled ginger
1 teaspoon ground allspice
1 teaspoon packed dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 bay leaf
1 Scotch bonnet chile pepper, minced
Kosher salt
2 tablespoons canola oil, plus more for the grill pan
1 onion, diced
3 cloves garlic, minced
1 1-inch piece fresh ginger, peeled and minced
1 1/2 cups ketchup
1/2 cup packed dark brown sugar

Steps:

  • Make the brine: Combine 2 tablespoons salt, the granulated sugar, allspice, chile pepper, garlic, ginger and 1 quart water in a large pot and stir to combine. Bring to a boil over medium-high heat and cook until the salt and sugar have dissolved, about 5 minutes.
  • Pour the brine over about 1/2 cup ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
  • Make the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, garlic, ginger, allspice, brown sugar, cinnamon, cloves, bay leaf and chile pepper in a medium bowl; season with a pinch of salt. Set aside 5 tablespoons of the marinade to use for the barbecue sauce.
  • Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the remaining jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
  • Make the jerk barbecue sauce: Heat the canola oil in a medium saucepan over medium-low heat until shimmering. Add the onion, garlic, ginger and the reserved 5 tablespoons jerk paste marinade; simmer until the onion is translucent, 5 to 8 minutes. Add the ketchup and brown sugar and simmer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove from the heat and transfer to a blender. Blend until smooth.
  • Cook the chicken: Preheat the oven to 325˚ F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from the marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Repeat to cook the remaining chicken. Transfer the baking sheet to the oven and bake until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minute and broil until the skin crisps.
  • Remove the chicken from the oven, brush with some of the barbecue sauce and let rest 10 to 15 minutes. Serve with the remaining sauce on the side.

JERK CHICKEN



Jerk Chicken image

Provided by Food Network

Categories     main-dish

Time 20h45m

Yield 1 serving

Number Of Ingredients 58

2 pounds collard greens
2 onions, cubed
1 pound butter
4 stalks celery, diced
2 carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pound bacon
1/4 cup ground black pepper
1/2 cup paprika
4 cloves garlic, minced
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup chili powder
1/2 cup House Seasoning, recipe follows
1 pound red potatoes, large cubes
4 tablespoons ham base (paste, not liquid)
4 pounds potatoes (60 percent red and 40 percent golden), scrubbed
2 cups (1 pound) butter
2 tablespoons diced garlic
2 cups sour cream
2 cups whipping cream
3 cups shredded 3-cheese mixture (equal portions pepper jack, Cheddar and smoked Gouda)
1/2 cup House Seasoning, recipe follows
2 cups paprika
1 cup garlic powder
1 cup onion powder
1/2 cup chipotle dry seasoning
1/2 cup ground cumin
1/2 cup salt
1/2 cup brown sugar
1/4 cup cayenne pepper
1/4 cup ground ginger
1/4 cup ground nutmeg
1/4 cup ground black pepper
1/4 cup seasoning blend, such as Dash
1/4 cup steak blackening seasoning
1/2 cup salt
1 tablespoon cayenne pepper
Buttermilk, for covering chicken
2 boneless chicken breasts
Butter, for cooking
Extra-virgin olive oil, for cooking
3 tablespoons diced green peppers
3 tablespoons diced onions
4 thin slices pork belly, cubed
Pinch House Seasoning, recipe follows
Fresh parsley sprigs and roasted red peppers, for decoration
Cooked green beans, for serving
1 cup garlic powder
1 cup salt
1 cup ground black pepper
3/4 cup paprika
1/2 cup ground cumin
1/2 cup ground onion powder
1/2 cup seasoned salt
1 tablespoon cayenne pepper

Steps:

  • For the collard greens: Peel off collard green leaves from stems (leave in big pieces; we do not dice our collard greens).
  • Place onions in a pot with butter over medium heat. Add celery, carrots and peppers.
  • Cut bacon strips into 3 sections and add to the pot. Add black pepper. Saute all together-do NOT crisp bacon, but allow browning on the bottom of the pot, stirring every now and then and scraping the bottom of the pot. Add 1 cup water, deglazing bottom of the pot.
  • Add paprika and saute more. The pot will start to dry out; add water as needed, making sure that the pot stays moist and wet but being careful not to overwater. Add garlic and collard greens along with 3 cups water.
  • Add garlic powder, onion powder, chili powder and House Seasoning and continue to saute, adding water as needed, until the collard greens become soft. Add potatoes and fill pot with hot water until everything is barely submerged. Add ham base. Stir. Cover and cook, stirring every 30 minutes and adding water as needed to keep everything submerged, for 3 hours.
  • For the mashed potatoes: Place potatoes in a pot. Pour hot water over the top until potatoes are submerged. Cook until potatoes are fork-tender. Drain and put potatoes to the side.
  • Add butter and garlic to the hot pot. Add potatoes, sour cream, whipping cream and 3-cheese mixture, along with House Seasoning. Mash all ingredients together.
  • For the jerk seasoning: Mix together paprika, garlic powder, onion powder, chipotle, cumin, salt, brown sugar, cayenne, ginger, nutmeg, black pepper, seasoning blend and blackening seasoning in a bowl.
  • For the jerk chicken: Stir the salt and cayenne into the buttermilk, then add the chicken. Marinate, refrigerated, for at least 16 but no more than 24 hours.
  • Take out chicken and cut each piece in half at an angle. Sprinkle the chicken on both sides with jerk seasoning.
  • Add 1 tablespoon butter to a hot pan. Add 1 tablespoon extra-virgin olive oil. Add chicken and cook both sides until chicken is almost done. Add green peppers and onions, pork belly, House Seasoning, a pinch jerk seasoning and a little more butter.
  • Add a touch of water while shaking the pan. Cook until pork belly, peppers, and onions are translucent and the chicken is cooked through. Add parsley and roasted red peppers for decoration. Serve with mashed potatoes and green beans.
  • Mix the garlic powder, salt, pepper, paprika, cumin, onion powder, seasoned salt and cayenne in a bowl.

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