Coop Tech Bon Appetit 

“The official Coop Tech Jerk Chicken Empanadas recipe, A delicious combination of the flaky crust and the well seasoned jerk chicken will add some delightful flavor to your pallat.’

Jerk chicken is a well-known Jamaican dish that has been exported from the island. Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.The meat is normally chicken or pork. The Jerk seasoning principally consists of allspice and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, soy sauce, and salt. As the famous sauce circled around, Jerk cooking became more popular in the Caribbean and West Indian diaspora communities throughout North America and Western Europe. Jamaicans are proud of their trademark jerk seasoning, also known as Caribbean seasoning. 

How to make the marinade:

1 egg (beaten), 10 pieces empanada wrappers, 3 pieces Scotch Bonnet or Habanero Peppers, 1 bunch scallions (rough chop), 1 cup thyme leaves, ½ cup lite soy sauce, 2 tbsp. Paprika, 1 tbsp. ground allspice, 1 tbsp. ground black pepper, 2 tbsp kosher salt–Place all ingredients in a food processor and puree until combined. Set aside.

However as we all may know, Empanadas is known to be a Spanish or Latin-American pastry. It is turnover filled with savory ingredients that are either baked or fried. Empanadas are made by pressing freshly prepared corn masa into a tortilla, filling it, sealing the edges and then frying it until it is golden brown. You can fill it with cheese, beef, chicken, or anything else that you are craving. 

Yields 1 ½ cups.

1 lb. boneless skinless chicken thighs

2 tbsp. jerk marinade (recipe to follow) Serves: 2 Time: Marinade overnight, 45 minutes cooking time.

Ingredients: 1 bottle, Jamaican Jerk marinade 2 chicken breasts sliced 1 puff pastry roll, cut into two.

To begin with the chicken first, remove excess fat from the meat. Proceed with washing the meat thoroughly and then start with your marinate. However there are multiple types of Jerk marinades that are typically used, either way whichever one fits your taste, it is guaranteed that this recipe will turn out delicious. 

   Procedures: 

1. In a bowl, begin coating your chicken breast with your jerk marinade then proceed to refrigerate overnight so the meat can absorb the flavor, tenderize and add moisture.

2. For this particular step, you can either bake your chicken breast in the oven at 325 degrees Fahrenheit for 13-15 minutes or grill your chicken breast in a pan on medium heat on the stove. You can do this for about 20 minutes. Make sure your chicken is cooked at 165 degrees then remove from heat. Add scallions, onions, fresh parsley.     

3. While you’re waiting for the chicken breasts to cool, start with mixing barbecue sauce in your marinade (the marinade you used on your chicken breast) to create a sensation of flavor. This will help reduce the dryness of the meat. Then start preparing your Empanadas. 

4. After the chicken is cooled down, start shredding and add your Sauce (BBQ sauce mixed with Marinade) to the middle of your Empanadas. Fold to cover and use a fork to close the sides. 

5. In low medium heat, you will start frying your stuffed Empanadas in oil. Give it a little time to brown and add crisp.

6. Served hot with some of your special sauce. 

– To create one of the most delicious famous dipping sauces- Follow this recipe.

Aioli Cilantro Crème Fraiche (works with steak empanadas) YIELD: 2 servings

– ¼ cup mayonnaise 2 tsps. lime juice 2 Tbsps. cilantro, chopped ¼ cup crème fraiche or sour cream ½ tsp. Salt 1 tsp. roasted garlic, chopped

On April 4 & 5th, the Culinary students made their own Empanadas while they used their own recipes to create their perfect Empanadas. The staff and classmates really enjoyed the recipe and many compliments were given to the students.