Marinate the Jerk Chicken - Blend the onions, spices, and liquids,
and chiles in a food processor or blender until an even, thick
paste consistency (a 'slather') is reached. Salt to taste. In a
large bowl, cover the sliced chicken breasts with the paste and
mix to evenly coat the meat. Cover with cellophane wrap and
refrigerate at least 8 hours, preferably 24.
Make the Chutney -
Peel the mango and remove the flesh from the
large pit. Try to get at least 1 cup of flesh. Cube. Combine the
cubed mango with the rest of the ingredients in a food processor
and blend on high until smooth. Refrigerate 8 hours or overnight.
Cook the Jerk Chicken and Assemble Roll-ups - Preheat the broiler.
Set the jerk by searing the meat in a non-stick saute pan over high
heat, 30-45 seconds per side. Place the seared strips on a foil-lined
cookie sheet or large broiler pan and broil, turning once, for 8-10
minutes or until browned and cooked through. Let cool, then chop
coarsely. Puree the black beans with the cumin in a blender or food
processor. Heat the puree in a sauce pan over medium-low heat until
warmed through. Let cool to room temperature (should be a thick,
spreadable paste). Place 5-6 tortillas between two damp paper
towels and heat in microwave for 30-45 seconds (or warm them in
the oven, I guess). To assemble, spread 1-2 tbsp of the black bean
paste over a tortilla, leaving a 3/4-inch border around the edge.
Spread 2-3 tbsp of rice over the bean paste, and add about half a
breasts worth of the chopped jerk chicken (3-4 strips). Fold the
sides over and roll the bottom up (directions usually can be found
on the tortilla package). Secure with toothpick(s). Serve 2 for
dinner portions, 1 sliced in half for lunch, or sliced in 4 for
appetizers, with the chutney on the side for dipping.
From: Newsgroups: rec.food.recipes
Posted By: Alan K. Howe" ,firstname.lastname@example.org
Post Date: 9 Jun 1998