Jerk Chicken and Cabbage & Greens
Spicy pan seared Jerk Chicken Thighs served with tender sautéed Cabbage & Greens.
Prep Time 1 hour hr
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American
Skillets
Cutting Board
Knife
Protein
- 6 Bone in, Skin on Chicken Thighs Clean, excess fat removed.
Produce
- 1 Small head of Cabbage Sliced.
- 4 cups Collard Greens Sliced.
- 1 Yellow Onion Sliced.
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt.
- 1 tsp Cumin
- 1 tbsp Jerk Seasoning Dry blend.
- 1 tbsp Adobo
- 1 tsp Onion Powder
- Salt
- Black Pepper
Oil
- Bacon Fat Optional
- Olive Oil
Chicken Preparation
Place Chicken, Garlic Herb Seasoning, Cumin, Jerk Seasoning, Adobo, Onion Powder and a generous drizzle of Olive Oil into a mixing bowl. Using your hands, mix and massage ingredients into Chicken being sure to coat throughly on all sides. Cover and let marinade for an hour.**This can be prepared the night before and placed in refrigerator to marinade overnight for better flavor.
Cabbage and Greens
Heat Skillet on medium high. Add a generous amount of Olive Oil and a couple spoons of Bacon fat (optional) in Skillet.
Add Cabbage, Collard Greens and Onions. Sauté stirring periodically until Cabbage and Greens begin to soften.
Add a generous amount of Salt & Pepper to taste and continue sautéing until fork tender. Cooking time will vary depending on how much you are cooking. May take 15-20 minutes or so. Lower temperature to low, cover to remain warm.
Jerk Chicken
Heat Skillet on medium high. Drizzle Olive Oil to lightly coat the Skillet.
Add Chicken skin side down to Skillet. Sear Chicken for 15-20 minutes until skin is browned and crispy. Flip over and continue searing for additional 10 minutes or until internal cooking temperature reaches 165-170℉. Remove and place on dish to rest until serving.
Keyword Cabbage, Chicken, Chicken Thighs, Collard Greens, Jerk Chicken, Pan sear