Jamaican Jerk Chicken Croquettes
Barbara Mayo
Collierville, TN
2007 Finalist
1 pound ground chicken
4 boneless, skinless chicken thighs
4 tablespoons Jamaican jerk seasoning, divided
4 green onions, cut in thirds
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 chipotle chile in adobe sauce
2 cups bread crumbs
2 tablespoons brown sugar
3 slices fresh pineapple, pan grilled and diced
1 egg, slightly beaten
4 tablespoons olive oil
Fire Roasted Corn Slaw: recipe follows
Cilantro
Jerk Remoulade Sauce: recipe follows
Cilantro sprigs
In large bowl, place ground chicken. In food processor, place chicken thighs, 2 tablespoons Jamaican jerk seasoning, green onions, salt, pepper and chipotle chile in adobe sauce. Process to chop thighs; add to ground chicken. Mix, cover and refrigerate 15 minutes. In small bowl, place bread crumbs. Add 1 tablespoon jerk seasoning and set aside. In another bowl, mix together brown sugar and pineapple, which is grilled on both sides for 2 minutes. Remove chicken from refrigerator; add pineapple, egg and 1 cup of the breadcrumbs. Using hands, mix and form into 8 patties. Place remaining 1 cup bread crumbs in shallow dish; add chicken and turn to coat on all sides. Place in freezer for 10 minutes. In large frypan, place olive oil over medium high heat. Add chicken croquettes and cook about 4 minutes on each side. Place pan with croquettes in 375 F. oven for 15 minutes. To serve, sprinkle remaining jerk seasoning on plate; spoon on Fire Roasted Corn Slaw and top with chicken croquettes. Drizzle with Cilantro Jerk Remoulade Sauce and garnish with cilantro. Makes 4 servings.
Fire Roasted Corn Slaw: In large bowl, mix together 1 bag slaw mix and 1 cup fire roasted frozen corn. In small dish, place 1/4 cup mayonnaise; 1 tablespoon rice wine vinegar; and 1 tablespoon brown sugar; pour over slaw and stir in 1 cup finely chopped fresh cilantro. Refrigerate.
Cilantro Jerk Remoulade Sauce: In food processor, place 1 cup cilantro leaves; 2 cloves garlic and 2 green onions; pulse to finely chop. Add 1/2 cup mayonnaise; 1/4 cup ketchup; 1 tablespoon Jamaican jerk seasoning; 1 tablespoon Worcestershire sauce; and 1 tablespoon Dijon mustard; pulse to mix. Add 1 tablespoon water and 1/4 cup olive oil; process until smooth. Refrigerate.
