Caribbean Mitraillette

Ingredients

The Caribbean Mitraillette differs from the original Belgian dish by incorporating Caribbean ingredients and flavors. Instead of traditional Belgian ingredients like beef, fries, and mayonnaise, this adaptation features marinated chicken, sweet plantains, mango salsa, and a scotch bonnet aioli. The flavors are bolder and spicier, reflecting the vibrant taste profile of Caribbean cuisine. We alse have the original recipe for Mitraillette, so you can check it out.

• 1 baguette 1 baguette
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 2 tablespoons jerk seasoning 2 tablespoons jerk seasoning
• 2 ripe plantains 2 ripe plantains
• 1 mango, diced 1 mango, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1/4 cup mayonnaise 1/4 cup mayonnaise
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 26g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Slice the baguette lengthwise, leaving one side intact to create a pocket.
3. 3.
   Season the chicken breasts with jerk seasoning, salt, and pepper. Grill the chicken for 6-8 minutes per side, or until cooked through. Let it rest for a few minutes, then slice into thin strips.
4. 4.
   Peel the plantains and cut them into diagonal slices. Heat vegetable oil in a frying pan over medium heat and fry the plantains until golden brown and caramelized. Remove from the pan and drain on paper towels.
5. 5.
   In a bowl, combine the diced mango, red onion, minced scotch bonnet pepper, lime juice, and a pinch of salt. Mix well to make the mango salsa.
6. 6.
   In a separate bowl, whisk together the mayonnaise, lime juice, and minced scotch bonnet pepper to make the scotch bonnet aioli.
7. 7.
   Spread the scotch bonnet aioli inside the baguette. Fill the baguette with the grilled chicken, caramelized plantains, and mango salsa.
8. 8.
   Cut the filled baguette into individual portions and serve immediately.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and black spots for the best flavor. They should be firm but not overly ripe.
• Scotch bonnet pepper — Handle with caution and wear gloves when handling the pepper, as it is very spicy. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For a vegetarian version, substitute the chicken with grilled tofu or tempeh marinated in jerk seasoning.
• If you can't find scotch bonnet peppers, you can use habanero peppers as a substitute.
• Add some sliced avocado for extra creaminess and flavor.
• Serve with a side of tropical coleslaw for a refreshing accompaniment.
• Experiment with different types of bread, such as coconut bread or cornbread, to add a Caribbean twist to the dish.

Serving advice

Serve the Caribbean Mitraillette as a main course for lunch or dinner. It pairs well with a side of sweet potato fries or a fresh green salad.

Presentation advice

To enhance the presentation, garnish the filled baguette with fresh cilantro leaves and a sprinkle of paprika. Serve it on a wooden cutting board or a colorful platter to showcase the vibrant colors of the dish.