JAMAICAN-SPICED CHICKEN PATTIES WITH BANANA–GREEN CHILE SALSA

Chicken Patties

Ingredients Weight Measure
Chicken breast meat, cut into pieces 3 lbs.
TABASCO® brand Garlic Pepper Sauce 6 Tbsp.
Pickled ginger, chopped 3 oz.
Dark brown sugar, loosely packed 3 Tbsp.
Honey 1-1/2 Tbsp.
Kosher salt 2-1/4 tsp.
Lime juice 2 Tbsp.
Cinnamon 3/4 tsp.
Nutmeg 3/4 tsp.
Black pepper, cracked 1/2 tsp.
Cumin, ground 1 Tbsp.
Turmeric, powdered 1-1/2 tsp.
Coriander, ground 1-1/2 tsp.
Mayonnaise 1/2 cup
Eggs, whole 3 ea.

Banana–Green Chile Salsa

Ingredients Weight Measure
Banana, small dice 2 cups
Green bell pepper, small dice 3 Tbsp.
Red bell pepper, small dice 3 Tbsp.
Red onion, small dice 3 Tbsp.
Lime juice 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Salt to taste
White pepper to taste

Chipotle Honey Mustard

Ingredients Weight Measure
Yellow mustard 1/4 cup
Honey 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Salt 1 pinch

Garnish

Ingredients Weight Measure
Plantain chips, fried 18 ea.

Method

  1. For the Chicken Patties, combine all ingredients except mayonnaise and eggs thoroughly in a large mixing bowl. Grind mixture in an electric grinder. Return ground spiced chicken to mixing bowl and mix in mayonnaise and eggs.
  2. Form chicken mixture into 3-oz. patties, roughly 2" in diameter. Place patties on a lightly oiled sheet pan and bake in preheated 350°F oven for 10-12 minutes.
  3. For the Banana–Green Chile Salsa, toss all ingredients together.
  4. For the Chipotle Honey Mustard, mix all ingredients together thoroughly.
  5. To plate, place Chicken Patty in center of each plate. Carefully, spoon 2 Tbsp. Banana–Green Chile Salsa on top of patty. Drizzle 1-1/2 tsp. Chipotle Honey Mustard on the plate around the patty. Garnish with a plantain chip and serve.

Yield: 18 servings