Jerk Chicken and Dumplings

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Disaster Show
TOTAL TIME: 2 hr 55 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: 25 min
 
YIELD: 3 servings
LEVEL: Easy

ingredients

  • Crunchy Fried Dumplings
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoon cold butter, cubed
  • 1 1/4 cups milk
    • 3 whole chicken legs and 3 wings
    • 1 head garlic
    • 1 (3 to 4-inch) piece ginger, peeled
    • 1 tablespoon Jerk seasoning
    • Canola oil, for frying
    • 1/2 sweet red bell pepper, seeded
    • 3 small carrots
    • 2 green onions
    • 3 stalks celery with leaves
    • 1 bunch fresh cilantro leaves, chopped
    • 3/4 cup Jamaican Ginger Beer
    • Dash ground cinnamon
    • 3 Kaffir lime leaves
    • 1 to 2 tablespoons or a nub of butter
    • 2 limes
    • Crunch Fried Dumplings, recipe follows
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        Directions

        Cut the chicken legs into pieces - thighs, drumsticks, wings, and drop into a bowl. Peel and rough chop the garlic, and add to a large bowl. Rough slice the ginger into long thin slices, and add to the bowl. Toss in the chicken pieces and mix together. Add a good tablespoon or two of your favorite jerk seasoning spice rub into the bowl, and mix with your hands to coat the chicken really well. Cover the bowl, and let rest in the refrigerator for at least 2 hours, or overnight.

        Preheat oven to 350 degrees F.

        Put a large pan on high heat. Add a good layer of oil (a little more than just coating the pan). When the oil is hot enough, add the chicken. You should hear a sizzle as the meat hits the pan. Let the chicken pieces brown for about 5 to 6 minutes on one side. Then gently flip them over, and place the pan in the oven for about 10 more minutes of roasting, to make sure the chicken pieces are cooked through.

        Julienne the bell pepper, carrots, green onions and celery, and drop into a large mixing bowl. Add the cilantro.

        When the chicken comes out of oven, remove the chicken from pan, and set aside.

        Put the pan over medium heat, and pour the ginger beer into the pan to deglaze it, stirring up all the brown bits. Add the cinnamon and Kaffir lime leaves, and let simmer for a couple of minutes, and then add the butter, and stir in.

        Toss the chicken pieces with the vegetables, and the juice of a lime. Plate up in a mound, and drizzle the sauce over top, and place 2 or 3 fried dumplings on the side. Add a couple of lime wedges, for garnish.

        Pour 1/2 to 1-inch of vegetable oil into a heavy-bottom saucepan, and heat until sizzling hot.

        In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Work in the cold butter with your hands, rubbing the butter bits into the flour, breaking them up and aiming for small pea-size pieces.

        Add the milk to make a loose dough that will barely hold its shape without running off a spoon. Drop by large spoonful into the hot oil, and fry about 3 minutes per side, or until nicely browned but not too dark. When you bite into it the crust should be crunchy but the inside soft and tender.

        Serve the warm dumplings beside the Jerk Chicken.

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        5

        Newest Ratings and Reviews

        Read all 7 reviews

        • on July 13, 2013

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          This recipe has become a family favorite I have made it several times and it never disappoints. I don't use a jerk seasoning mix, I prefer to make my own which allows me to control the heat, which I modify depending on who is eating. Marinating the chicken overnight really makes a flavor difference and is worth the taking the time to do. If I don't have ginger beer on hand I make a ginger simple syrup and add it to sparkling water ( make a bit extra for ginger iced tea which goes great with meal, add a bit of white rum for a nice cocktail. I have made this all on top of the stove and have also grilled the chicken after browning, and glazed with the sauce. Anyway you choose to you can't go wrong with this recipe. Thanks Chuck

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        • on April 22, 2013

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          One of the best things I've ever made. Fantastic recipe idea and very fast to cook. A few ideas: the sauce was turning out to be more hot than we can handle, since I bought a very hot jerk seasoning, so while reducing the ginger beer after deglazing, I added a cup or two of chicken stock. After reduction, I added a bit of agave nectar and, lastly, thickened the sauce with cornstarch. Also I did the entire thing stovetop...returned the browned chicken to the pot after the sauce had reduced, and let it cook through for about 20 minutes. Used boneless skinless chicken thighs. Served with the vegetables in the recipe, and substituted sweet potato mash for the dumplings. FANTASTIC dish.

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        • on January 23, 2013

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          Chuck this recipe is awesome ! Love it! Love it!

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