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Shredded Authentic Jerk Chicken with Spiced Sweet Potato Yucca Puree Green Apple Salsa

Chef Aaron LeRoi, CIA NY Bachelor's Alumni '14; Event - CIA Worlds of Flavor 2019

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
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.
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.
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
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!