Jerk Chicken Perogies! Creamy potato with chunks of chicken breast and spicy jerk sauce.
Michael invented these. Or at least gave me the suggestion. I was looking for interesting perogy ideas and he blurted out “jerk chicken”. So I used my imagination and came up with this.
I knew it had to be done with potato, as it adds substance, and perogies still need to be comforting and starch-a-licious.
- 1 chicken breast
- 5 tbsp(ish) jerk marinade
- 6-7 cups unbleached all purpose flour
- 2 cups hot water
- 3-4 lbs yukon gold potatoes, peeled
- 3-4 tbsp butter
- salt and pepper to taste
You can make your own jerk, or use a bottled type. I use Auntie Bev's jerk, because I've tried to make it before and it sucked, and it's a local product that's damn good.
Cook your chicken in the jerk sauce. This is one very large chicken breast cut in half. Try not to over bake the chicken, perogy dough is delicate and if there are too many "crunchy bits" they can pierce the dough and make a big mess when you boil them.
Throw on a pot of peeled yellow potatoes to boil (about 3 lbs), and start making your dough. This is about 6-7 cups of flour.
Mix in about 2 cups of hot water, and mix with your hand. Add more flour/water so the flour comes together and isn't sticky.
Knead the dough a bit so it comes together, but do not over knead! Dough should look like this! Cover well with plastic wrap and allow to rest at room temperature.
Strain your potatoes and place them back into the pot and onto the burner for a few seconds to dry the potatoes. Remove from heat and throw in 2-3 tbsp of butter. Mash! SMASH!
Chop up the chicken as finely as you can. You could even blitz it in a food processor for a bit.
Mix with potatoes, along with 2-3 tbsp of jerk sauce from the bottle. Season with salt and pepper. Let cool. Go make some coffee or something...speaking of coffee I think I need some. BRB!
You have to be careful with how you make your potato mixture. You cannot add too much liquid, like the butter or the jerk sauce. If you do the potato will be too loose/sticky to handle and make forming the perogies very difficult. Try to keep them as dry as possible.
Cut off a portion of your rested dough, and roll out, dusting with flour as needed. To about 1/4 to 1/8th of an inch. Be sure not to use too much flour as it will be difficult to seal your perogies.
Cut circles out, and scoop a small football sized dollop. Cradle the dough between your thumb and forefinger. Using your index finger of your opposite hand gently press the center of the potato mixture then start folding the sides around the dough. Seal edges carefully trying not to get any filling in the seam.
There’s a video description on THIS POST, if you’re visual spatial like me.
And there! You've made a perogy! Now make a bajillion more. And groan as you're doing it.
I think this batch made around 4 dozen perogies. I'm so sick of forming perogies. I've tried that plastic foldy thing, it doesn't really work. You have to do it by hand to have it work right. *sigh*
Boil until perogies float to the top. Remove and toss in butter and serve! Yaay!
I'm also making pho Post..uh.. later.