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Jamaican spiced chicken with curry aioli, vinaigrette coleslaw, and fried plantain chips wrapped in a flour tortilla.
Yield: 4 Servings
Curry Aioli
1/4 cup mayonnaise
1 teaspoon garlic puree
3/4 teaspoon curry powder
1 1/2 teaspoons lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
Jamaican Chicken Seasoning Paste (makes 1/2 cup)
2 tablespoons curry powder
1 tablespoon ground allspice
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1/4 teaspoon kosher salt
1 tablespoon very finely chopped garlic
2 tablespoons chopped yellow onion
2 tablespoons chopped fresh thyme
1 small, very finely chopped habanero pepper (optional)
1/3 cup chopped green pepper
1 tablespoon canola oil
Jamaican-Style Curry Chicken
12 ounces boneless skinless chicken thighs
3 tablespoons Jamaican Chicken Seasoning Paste
1 tablespoon canola oil
2/3 cup low-sodium chicken stock
Vinaigrette Coleslaw
2 cups shredded green and/or red cabbage
1/4 cup matchstick carrots
1 tablespoon finely chopped onion
2 teaspoons granulated sugar
4 teaspoons apple cider vinegar
1/4 teaspoon celery seed
1/4 teaspoon kosher salt
Jamaican Style Curry Chicken Wrap
4 (12-inch) flour tortillas
1/4 cup Curry Aioli
1 pound Jamaican-Style Curry Chicken
2 cups Vinaigrette Coleslaw
24 fried plantain chips or tostones
Eggs, Gluten, Mustard, Soy, Sulphites, Wheat
Nutritional InformationTo Prepare Curry Aioli:
Whisk all ingredients together until well combined. Cover and keep in the refrigerator until ready to use.
To Prepare Jamaican Chicken Seasoning Paste:
Pulse all ingredients together in a food processor, blender, or mortar and pestle until smooth. Cover and keep refrigerated until ready to use. Use or freeze within one week.
To Prepare Jamaican-Style Curry Chicken:
In a medium bowl, combine the chicken and one tablespoon of the Jamaican chicken seasoning paste. Cover and refrigerate for at least 8 hours or overnight. Preheat the oven to 350 degrees Fahrenheit. Heat the oil in a heavy-lidded pot over medium-high heat. Add the marinated chicken and sear it for about a minute on each side or until it is golden brown and aromatic. Add the chicken stock and the remaining 2 tablespoons of Jamaican seasoning paste. Simmer the chicken for 15 to 20 minutes until fork tender and with a minimum internal temperature of 165 degrees Fahrenheit. Carefully shred the chicken with tongs or two forks and keep warm in the braising liquid until ready to use or quickly cool and keep covered in the refrigerator for up to 3 days.
To Prepare Vinaigrette Coleslaw:
Combine all ingredients together in a medium bowl until well-mixed. Cover and keep in the refrigerator for at least 4 hours before use. Use within one day.
To Assemble Jamaican Style Curry Chicken Wraps:
Place the tortillas on a clean surface. Spread 1 tablespoon of curry aioli on the bottom third of the tortilla. Place the following ingredients in order on top of the aioli:
– 4 ounces (2/3 cup) curry chicken
– 1/2 cup coleslaw
– 6 plantain chips.
Fold the ends of the tortilla over the filling and roll burrito style. Cut in half and enjoy immediately!
Chef Tips:
– Freeze leftover Jamaican Chicken Seasoning in ice cube trays or small silicone molds for future use. They will thaw in seconds and add an instant pop of flavor to meat, poultry, or vegetarian dishes.
– Chilled curry chicken makes a great addition to wraps, salads, or breakfast bowls. For an easy vegetarian option, try the same marinade with tofu or seitan.
