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1
Combine the onion, garlic, jalapeno, soy sauce, sugar, thyme, cinnamon, allspice and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up pieces that cling to the walls to make sure everything is blended evenly.
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2
Combine the jerk rub and the chicken legs in a casserole dish that is just big enough to fit the chicken pieces.
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3
Work the rub into the chicken, making sure to put the mixture under the skin as well.
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4
Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
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5
Preheat the oven to 400 degrees F.
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6
Drizzle the marinated chicken with vegetable oil and season with salt.
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7
Roast it in the marinade in the center rack of the oven until an instant-read thermometer shows an internal temperature of 165 degrees, about 40 minutes.
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8
Let the chicken cool slightly, then pull off the meat in large shreds, discarding the bones.
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9
Toss the shredded chicken with any leftover juices in the pan.
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10
Sandwich build: Spread some Pickapeppa Sour Cream on both sides of the bread.
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11
Place some of the Mango Chutney on the bread.
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12
Put on a layer of shredded chicken and top with some Fried Plaintains and cilantro.
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13
Serve extra plantains on the side.
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14
Enjoy, man!
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15
Mix together the sour cream, pickapeppa sauce and lime zest in a small bowl.
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16
Season with salt and pepper.
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17
Note: Pickapeppa sauce, also called Jamaican ketchup, is a condiment made with tomatoes, onions, cane vinegar, mangoes, raisins, peppers and other spices.
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18
It is aged in oak barrels and has a sweet and mellow flavor.
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19
It is available online and in specialty stores.
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20
Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno and salt to taste in a medium bowl.
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21
Cover and refrigerate for at least 30 minutes or up to overnight.
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22
Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer.
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23
Cook, stirring occasionally to prevent the chutney from sticking to the pan until thickened and thoroughly combined, about 20 minutes.
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24
Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.
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25
Peel the plantain and slice it lengthwise into long thin strips.
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26
(A mandolin slicer will give you the best results.)
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27
You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind.
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28
Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute.
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29
Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns.
