Jerk Chicken Stuffed Festival Recipe
Serves 5
This recipe combines two, authentic Caribbean favorites and gives you a two for one treat. When you make them be careful to add little or no gravy to the filling. The dumplings may leak and gravy and hot oil are not a friendly combination.
Ingredients
- STUFFED FESTIVALS W/ JERK CHICKEN
- l lb boneless skinless chicken breast, cut into 6 – 8 pieces
- 1cloves garlic, finely chopped
- ½ tsp salt
- ½ tsp black pepper
- 1 TB jerk marinade
- ½ sm. onion, chopped
- 1 tsp sugar
- Scotch Bonnet pepper, optional
- TO MAKE CHICKEN – wash the chicken in cold water. Drain the water from the chicken. Combine all ingredients in a deep bowl. Mix well to coat the chicken. Heat a skillet over medium heat and add chicken to pan. Let the meat sear for 2 minutes before you add ½ cup of water. Reduce heat to med- low. Cover the pan and let the chicken cook for 10 minutes. After the chicken cooks remove from the pan and use 2 forks to shred the chicken.
- FESTIVALS
- 1 ½ C self-rising flour
- 2 TB sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ C. Cornmeal
- ¼ C. milk + ¼ C. water, combined
- 1 ½ C. vegetable oil
- ***substitute self-rising flour with 1½ C. all-purpose flour + 1½ tsp baking powder.
- TO MAKE FESTIVAL
- Combine dry ingredients in a large bowl. Slowly add liquid while mixing with a spoon. When all the liquid is absorbed put aside spoon and knead dough. Dough should be soft but dry and not stick to your hands. If dough is sticky, add flour 1 tablespoon at a time until dough is soft and dry. If flour is not fully absorbed add water 1 teaspoon at a time and mix. Break dough into 12 pieces and roll into long wide strips on a cutting board.
Instructions
- Add 1 TB of chicken to center of each piece of dough. Carefully fold over dough and seal. Be careful to not make holes in the dough. Repeat until festivals are formed. Heat oil in a skillet, for about 2 minutes, over medium heat. Carefully drop pieces in hot oil and let dumplings fry until they are golden on all sides. About 5 minutes. Use slotted spoon or fork to remove dumplings from oil. Rest on paper towel for a few minutes before serving.
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