Jamaican Jerk Chicken Filone

Ingredients

This Jamaican adaptation of the traditional Italian Filone incorporates the bold and spicy flavors of Jamaican jerk seasoning. The original Filone typically consists of a simple bread dough, while the Jamaican version adds marinated jerk chicken to the mix. The spices used in the marinade, such as allspice, scotch bonnet peppers, and thyme, give the dish its distinct Jamaican flavor profile. Additionally, the cooking technique differs, as the chicken is baked instead of being grilled or roasted. We alse have the original recipe for Filone, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 pound (450g) boneless, skinless chicken breasts 1 pound (450g) boneless, skinless chicken breasts
• 2 tablespoons (30g) Jamaican jerk seasoning 2 tablespoons (30g) Jamaican jerk seasoning
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5g) garlic powder 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) onion powder 1 teaspoon (5g) onion powder
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) brown sugar 1 teaspoon (5g) brown sugar
• 1/2 teaspoon (2.5g) ground allspice 1/2 teaspoon (2.5g) ground allspice
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1.25g) cayenne pepper (optional) 1/4 teaspoon (1.25g) cayenne pepper (optional)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 9g (Saturated Fat: 1.5g)
• Carbohydrates: 45g (Sugar: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well.
2. 2.
   Add the olive oil and warm water to the dry ingredients. Stir until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   While the dough is rising, prepare the Jamaican jerk marinade. In a bowl, combine the Jamaican jerk seasoning, vegetable oil, garlic powder, onion powder, dried thyme, paprika, brown sugar, allspice, black pepper, salt, and cayenne pepper (if using). Mix well.
6. 6.
   Cut the chicken breasts into thin strips and place them in a shallow dish. Pour the jerk marinade over the chicken, making sure it is well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
7. 7.
   Preheat the oven to 375°F (190°C).
8. 8.
   Remove the risen dough from the bowl and punch it down to release any air bubbles. Shape the dough into a rectangle.
9. 9.
   Place the marinated chicken strips on top of the dough, leaving a border around the edges. Roll the dough tightly, enclosing the chicken.
10. 10.
    Transfer the rolled dough to a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with additional Jamaican jerk seasoning, if desired.
11. 11.
    Bake for 25-30 minutes, or until the bread is golden brown and the chicken is cooked through.
12. 12.
    Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley.
13. 13.
    Slice the Jamaican Jerk Chicken Filone and serve warm.

Treat your ingredients with care...

• Chicken breasts — For best results, choose boneless, skinless chicken breasts that are of high quality. Trim any excess fat before marinating.
• Jamaican jerk seasoning — You can either make your own jerk seasoning using a combination of spices or purchase a pre-made jerk seasoning blend from a store. Adjust the amount of seasoning according to your desired level of spiciness.
• Filone bread — If Filone bread is not readily available, you can substitute it with a crusty French baguette or any other bread with a similar texture.

Tips & Tricks

• For an extra kick of heat, add additional cayenne pepper to the jerk marinade.
• Serve the Jamaican Jerk Chicken Filone with a side of mango salsa for a refreshing and tropical twist.
• If you prefer a milder flavor, reduce the amount of Jamaican jerk seasoning in the marinade.
• Make sure to let the dough rise in a warm place to ensure a light and fluffy bread.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jamaican Jerk Chicken Filone warm as a main course. It can be enjoyed on its own or paired with a side dish or salad.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley over the sliced Jamaican Jerk Chicken Filone. Serve it on a wooden cutting board or a decorative platter to showcase the beautiful contrast between the golden-brown bread and the vibrant chicken filling.