This easy chicken and dumplings recipe might just become your favorite. It’s a non-traditional Caribbean inspired, but super delicious and the dumplings are super simple to make, especially for non-baker types.
Using left-over jerk chicken adds to the ease as does the plantain based dumplings. The smoky jerk flavor makes the dish unforgettable in a good way, and the plantain dumplings are a perfect pairing.
MOOD MUSIC
B.B. King's "Chains and Things" marks a point where he started experimenting a bit beyond is typical sound. He had classics and winners, yet started dipping into other genres which for me was a big success. Chicken and Dumplings are a classic Southern dish that are as comforting as the blues. However, adding a Caribbean flair with jerk flavor and starchy plantains adds a lil bit of rock n roll to those blues.
Ingredients Needed For Jerk Chicken and Dumplings
This recipe calls for plantains to replace traditional dumplings. Plantains are a common starchy food in the Caribbean. They're the main ingredient in Puerto Rican mofongo and make for great snacks via fried plantains which I serve with savory oatmeal on occasion.
- Leftover Jerk Chicken
- Plantains
- Yellow Onions
- Collard Greens
- Carrots
- Garlic Cloves
- White Wine
- Flour
- Chicken Stock
- Bay Leaf
- Paprika
- Allspice
- Kosher Salt
- Black Pepper
- Dried Thyme
How To Make This Easy Chicken and Dumplings Recipe
Make the Plantain Dumplings
Peel the plantains and slice them into chunks. Place them into a food processor and puree. Remove the pureed plantains to a bowl. Add a ⅓ of the spices and mix well.
Roll the plantains into small balls using your hands. Don’t worry, the plantains will not be sticky and should be easy to handle. Place the plantain balls on a plate and refrigerate until ready to use.
Make the Chicken and Dumplings
Add oil to a pre-heated pot or dutch oven. Saute onions, carrots, and garlic for 2-3 minutes. Season with a bit of the spices.
Add collard greens and saute quickly (1-2 minutes).
De-glaze the pan with the wine and allow the alcohol to cook-off and the wine to reduce slightly.
Add the flour and mix in well. Add the stock, bay leaf, and remaining spices. Add the jerk chicken pieces and bring to a boil, then reduce to a simmer. Cook for 20 minutes covered.
Add the dumplings and cover. Cook 5-10 minutes until the dumplings are firm but still tender.
Chicken and Dumplings Cooking Considerations and Tips
This recipe works with any leftover chicken, but jerk chicken makes the recipe sing a song!
I keep the ingredient list simple. The jerk flavor and plantains add such a unique flavor profile the other ingredients should be non-competing complimentary.
Use green plantains. I repeat, use green plantains.
Be mindful of size of the dumplings. Too big and they’ll take long to cook and be chewy.
If your chicken is heavy on the skin side, remove it before cooking.
I like to leave the bones in for cooking to get the additional flavor and then remove post cooking. But feel free to remove upfront if you prefer.
Time permitting make your own chicken stock, otherwise use a low-sodium store-bought version.
More Recipes
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Southern Chicken and Dumplings
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Ingredients
- 1 lbs Leftover cooked Jerk Chicken
- 2 whole green Plantains peeled and sliced into 1 inch chunks
- 1 bunch collard greens cleaned and cut into thin strips
- 1 medium Yellow Onion diced
- 1 large Carrot peeled and sliced
- 4 cloves Garlic diced
- ¼ cup White Wine
- ½ cup Flour
- 3 cups Chicken Stock
- 1 Bay Leaf
- 1 teaspoon Paprika
- 1 teaspoon Allspice
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Dried Thyme
Instructions
Make the Plantain Dumplings
- Peel the plantains and slice them into chunks. Place them into a food processor and puree until smooth but thick. Remove the pureed plantains to a bowl. Add a ⅓ of the spices and mix well.
- Roll the plantains into small balls using your hands. Don’t worry, the plantains will not be sticky and should be easy to handle. Place the plantain balls on a plate and refrigerate until ready to use.
Make the Chicken and Dumplings
- Add oil to a pre-heated pot or dutch oven. Saute the onions, carrots, and garlic for 2-3 minutes. Season with a bit of the spices.
- Add the collard greens and saute 1-2 minutes
- De-glaze the pan with the wine and allow the alcohol to cook-off and the wine to reduce slightly.
- Add the flour and mix in well. Add the stock, bay leaf, and remaining spices. Add the jerk chicken pieces and bring to a boil, then reduce to a simmer. Cook for 20 minutes covered.
- Add the dumplings and cover. Cook 5-10 minutes until the dumplings are firm but still tender.
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