Prep Time: 30-60 mins; Cook Time:45 mins; Total Time:approx 1 hr 30 mins Servings: – 21 slider patties
- Ingredients
- Jamaican Spices – I typically make in bulk and use 6 tablespoons per 1 lb of chicken.
- 3 TBSP – granulated garlic
- 3 TBSP – paprika
- 3 TBSP – curry
- 3 TBSP – salt or more adjust to taste
- 1 1/2 TBSP – all-spice powder
- 1 1/2 TBSP – red pepper flakes
- 1 1/2 tsp – dried thyme leaves
- Jamaican Chicken
- 1 1/2 pounds – chicken breasts, boneless, skinless (3 breasts), 3/8-1/2 inch diced
- 1/2 pound – ground chicken
- 1 1/2 medium onion, chopped
- 9 TBSP + 6 TBSP – Jamaican spice mix (from above)
- 1 TBSP – chicken bouillon in 3/4 cup water
- 9 green onions, chopped – greens and whites
- 4 habenero peppers, ring sliced (+ 1oz tequila or vodka) – enough for 24-30 slices
- 2 avocados
- 1 TBSP sour cream
Instructions – Jamaican Chicken
In a wide frying pan, add 2 tablespoon of oil to a saucepan at medium-high heat. Add the onions and stir for 2 minutes to sweat the onions. Add 5.5 TBSP Jamaican spice mix. Stir into onions for about 45 seconds.
Then add diced chicken breasts and continue cooking for about 7-10 minutes to thoroughly cook and blacken the chicken – stirring frequently to prevent burning. Add 1 TBSP chicken bouillon and 3/4 cup of water. Continue stirring mixture until liquid is reduced to less than a tspn.
Remove from stovetop and let it cool. Add green onions, adjust for salt and pepper seasoning.
(Note: As a stand-alone, this mixture can be served over turmeric rice with a diced habenero added)
Jamaican Chicken Slider Patties – In a separate bowl, mix together the 1/2 lb ground chicken and remaining 5.5 TBSP of Jamaican spice mix. Add in the stovetop chicken and mix to blend. Pat the mixture into slider patties to match the size of the slider buns.
In a wide frying pan, add 2 tablespoon of oil to a saucepan at medium-high heat. Add the slider patties and fry until browned, about 3-4 minutes. Turn sliders and cook to other side of the slider patty. Place finished sliders on paper towels to soak up oil.
Soften the heat of the sliced habeneros by placing the rings in a small bowl and just covering rings with tequila or vodka for 5 minutes. Pour off the alcohol.
Avocado Crema – In a separate bowl mash the avocados with 1 TBSP sour cream.
Assemble the sliders with a patty on the slider bun, then a smear of avocado crema, then 1-2 rings of habenero.