Simple Way to Jerk Chicken Pasta

Jerk Chicken Egg Rolls With Mango-Habanero Sauce

The trick to speeding this up is to start the pasta right before the chicken is done.

Recipe Summary Jerk Chicken Egg Rolls With Mango-Habanero Sauce

Jerk chicken egg rolls.

Ingredients | Jerk Chicken Pasta

1 mango, peeled and diced

¾ cup water

1 tablespoon seasoned rice vinegar

1 clove garlic, minced

1 pinch salt

½ cup brown sugar, divided

2 habanero peppers, seeded and minced

2 tablespoons water

1 teaspoon cornstarch

3 tablespoons vegetable oil, divided, or as needed

6 chicken thighs, diced

1 tablespoon jerk seasoning, or more to taste

1 shallot, finely chopped

1 clove garlic, minced

1 head green cabbage, shredded

1 (12 ounce) package shredded carrots

2 very ripe yellow plantains, peeled and diced

1 (16 ounce) package egg roll wrappers

1 egg

1 tablespoon water

vegetable oil for frying

Directions

Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.

Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.

Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash.

Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.

Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.

Substitute chicken thighs with 2 pounds ground chicken if desired. If you're using ground chicken, brown chicken then add seasoning toward the end. Use a generous amount and add additional salt to taste.

If you don't have premade jerk seasoning just combine allspice, salt, black pepper, nutmeg, cinnamon, cayenne pepper, red pepper flakes, onion powder, and garlic powder to get 1 tablespoon.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Jerk Chicken Pasta

prep: 45 mins cook: 40 mins total: 1 hr 25 mins Servings: 18 Yield: 18 servings

TAG : Jerk Chicken Egg Rolls With Mango-Habanero Sauce

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