Imported from Instagram

Jerk Chicken Pastelon

Name: Jerk Chicken Pastelon
Prep time: 70 min
Cook time: 75 min
Total time: 145 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 3 ripe plantains (Peeled and sliced horizontally); oil for frying plantains (For frying); boneless chicken thighs; Walkerswood jerk seasoning (Used for marinating and in the jerk sauce); jerk powder (Used for marinating and a little in the filling); white pepper; onion powder; ginger powder; garlic powder; paprika; oil for chicken marinade (For the marinade); 1 onion (Chopped); 1 red bell pepper (Chopped); 1 green bell pepper (Chopped); oil for sautéing (For sautéing the filling); barbecue sauce (To taste in the filling; also used in the jerk sauce); honey (To taste); butter (For jerk sauce); white vinegar (For jerk sauce); 2 eggs (Beaten for egg wash); mozzarella cheese (Shredded, for topping); cheddar cheese (Shredded, for topping); fresh parsley (Chopped; listed as a topping)

Recipe by Tosin Kadiri @letkadocook · Instagram

Imported by Blak Rabbit on SeeMeCook

A baked, lasagna-style dish layered with sweet fried plantains, jerk-seasoned chicken, buttery jerk sauce, and melted mozzarella and cheddar. It balances sweet, savory, and spicy flavors using an air-fryer shortcut for the chicken.

6 servings145 minCaribbean

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Ingredients

3 ripe plantains (Peeled and sliced horizontally)
oil for frying plantains (For frying)
boneless chicken thighs
Walkerswood jerk seasoning (Used for marinating and in the jerk sauce)
jerk powder (Used for marinating and a little in the filling)
white pepper
onion powder
ginger powder
garlic powder
paprika
oil for chicken marinade (For the marinade)
1 onion (Chopped)
1 red bell pepper (Chopped)
1 green bell pepper (Chopped)
oil for sautéing (For sautéing the filling)
barbecue sauce (To taste in the filling; also used in the jerk sauce)
honey (To taste)
butter (For jerk sauce)
white vinegar (For jerk sauce)
2 eggs (Beaten for egg wash)
mozzarella cheese (Shredded, for topping)
cheddar cheese (Shredded, for topping)
fresh parsley (Chopped; listed as a topping)

Steps

1
Marinate the boneless chicken thighs with Walkerswood jerk seasoning, jerk powder, white pepper, onion powder, ginger powder, garlic powder, paprika, and oil. Cover and refrigerate for at least 1 hour or overnight.
2
Make the jerk sauce: melt the butter, then stir in Walkerswood jerk seasoning, barbecue sauce, and white vinegar. Simmer for 2–3 minutes.
3
Air-fry the marinated chicken at 325°F (163°C) for 20–25 minutes. Flip it halfway through cooking, basting with jerk sauce and the drippings.
4
Increase the air fryer to 360°F (182°C) to char the chicken. Cook until its internal temperature reaches 165°F (74°C), then rest the chicken and dice it.
5
Chop the onion and both bell peppers. Sauté them in oil until softened.
6
Stir the diced jerk chicken into the sautéed vegetables with barbecue sauce, honey, and a little jerk powder to make the filling.
7
Fry the horizontally sliced plantains in oil until golden and caramelized.
8
Grease a baking dish. Layer in plantain, beaten egg, chicken filling, and jerk sauce; repeat the layers, ending with plantain and egg wash.
9
Top with shredded mozzarella and cheddar. Bake at 350°F (177°C) for 25–30 minutes.
10
Rest for 5–10 minutes before serving. Fresh parsley is listed as a topping, but the source does not specify when to add it.

Notes

The author notes that air-frying is a home shortcut rather than the authentic jerk method, which uses pimento wood and charcoal. Quantities are not provided for most ingredients. The source lists fresh parsley as a topping but does not say when to add it; it also does not specify the baking-dish size or how much of each sauce or cheese to use.