| For the Shredded Jerk Chicken: |
| • | 2 chicken breast and/or 4-5 chicken thighs |
| • | Salt and pepper, to taste |
| • | 1/2 tbsp. cumin |
| • | 1/2 tbsp. chili |
| • | 1/2 tbsp. paprika |
| • | 1/2 tbsp. clove |
| • | 1/2 tbsp. allspice |
| • | 1/2 tbsp. thyme |
| • | 1/2 tbsp. nutmeg |
| • | 1/2 curry powder |
| • | Cayenne, to taste |
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| Method for Shredded Jerk Chicken: |
| 1. | Rub all spices into chicken. |
| 2. | Sear chicken in cast iron. |
| 3. | Cook chicken until fully cooked. Set aside. |
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| For the Jerk Sauce: |
| • | Salt and pepper, to taste |
| • | 1/2 tbsp. cumin |
| • | 1/2 tbsp. chili |
| • | 1/2 tbsp. paprika |
| • | 1/2 tbsp. clove |
| • | 1/2 tbsp. allspice |
| • | 1/2 tbsp. thyme |
| • | 1/2 tbsp. nutmeg |
| • | 1/2 curry powder |
| • | Cayenne, to taste |
| • | 1/2 cup carrot |
| • | 1/2 cup celery |
| • | 1/2 cup onion |
| • | 4 cups chicken stock |
| • | 1/2 cup fresh mango |
| |
| Method for the Jerk Sauce: |
| 1. | Sauté carrots, celery, onion, in the same cast iron as the chicken was in. |
| 2. | Add all spices. |
| 3. | After 5-8 minutes for the vegetables and spices to cook, add chicken stock. Simmer for 2 minutes. |
| 4. | Add chicken to the liquid and cook for 10 minutes on a low simmer. |
| 5. | Remove chicken and set aside again. |
| 6. | Reduce chicken stock mixture to about half. |
| 4. | After reduced, pour all into a blender with fresh mango. Blend until smooth. |
| 5. | Shred the chicken with two forks. |
| 6. | Once shredded, mix the chicken with the jerk sauce. |
| |
| For the Sweet Potato Yucca Puree: |
| • | 2 cups white sweet potato |
| • | 1 cup yucca |
| • | Salt and pepper, to taste |
| • | 1 tsp. turmeric |
| • | 4 tbsp. butter |
| |
| Method for the Sweet Potato Yucca Puree: |
| 1. | Chop potatoes and yucca into large diced pieces. |
| 2. | Toss all together in a bowl with salt, pepper, turmeric and olive oil. |
| 3. | Roast potato and yucca in the oven at 350 degrees until super soft. |
| 4. | Blend everything with the butter in a food processor until smooth. |
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| For the Green Apple Salsa: |
| • | The Perfect Purée Green Apple Puree, thawed, to taste |
| • | 1/2 small red onion, quartered |
| • | 1 small jalapeno chile, seeded |
| • | 1/4 cup cilantro, coarsely chopped |
| • | 3 tomatillos, roasted and quartered |
| • | 3 tbsp. fresh lime juice |
| • | 1/4 tsp. salt |
| • | 1/4 tsp. sugar |
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| Method for Green Apple Salsa: |
| 1. | Using a food processor, finely chop the red onion, jalapeno and cilantro. Add tomatillos. |
| 2. | Transfer to a bowl and add the Green Apple puree. Stir in the lime juice, salt and sugar. |
| 3. | Plate with sweet potato yucca puree first, jerk chicken, then top with green apple salsa. Eat and enjoy! |
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