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Jerk chicken tater tot poutine
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This is the perfect Jamaican-Canadian mash-up!
4H 45 Mins
3 gloves of peeled garlic
1-2 chopped scotch Bonnet chilies
1/2 teaspoon ground cloves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 teaspoon celery seeds
1 teaspoon ground all spice
1/2 teaspoon nutmeg
1 tablespoon salt
1 tablespoon brown sugar
2 tablespoon oil
3 boneless skinless chicken breasts
Jerk Mayo Sauce
1/2 cup mayonnaise
2 tablespoons jerk marinade
2 cups beef broth
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup flour
1/2cup cold water
Salt and pepper, to season
2 lbs tator tots
2 cups cheese curds
1/2 cup green onions, finely sliced
Mix garlic, scotch Bonnet chillies, clove, cumin, cinnamon, celery seeds, allspice, nutmeg, salt, brown sugar and oil in a blender together until they form more of a liquid base.
Before adding chicken to the marinade, set aside two tablespoons of marinade for your jerk mayo sauce.
Place three boneless skinless chicken breasts in a bowl with your marinade. Wrap it and refrigerate it for two to three hours.
Cook chicken on the BBQ, oven, or frying pan. Chop chicken into little pieces once it is finished cooking. Set aside for serving.
Jerk Mayo Sauce
In a small bowl, mix mayonnaise and reserved marinade. Set aside for serving.
In a medium pot adds butter and let it melt. Add beef broth and bring it to a boil. Add onion powder and garlic powder and stir.
In a separate bowl whisk water and flour together and then slowly add it to the beef broth. Add salt and pepper for taste.
Turn on medium to low heat and whisk until it thickens. Remove from stove and let it cool down. Set aside for serving.
In an oven or deep fryer cook tater tots until they are fully cooked on the inside and golden brown and crispy on the outside.
Cool for four minutes and season with salt. When tots are seasoned, place them in a bowl and top with cheese curds.
Top the curds with hot gravy and then place chopped up chicken on top.
Drizzle jerk mayo on top of the chicken and garnish with thinly sliced green onions.
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