2 pound(s) boneless skinless chicken thighs
2 tablespoon(s) jerk spice
2 tablespoon(s) dark rum
1 tablespoon(s) brown sugar
1/4 cup(s) vegetable oil
2 tablespoon(s) chopped parsley
1 teaspoon(s) kosher salt
1 cup(s) plantain slices, cut into finger sized pieces
1/4 cup(s) small diced Poblano peppers
1/4 cup(s) small diced onions
3 tablespoon(s) butter
1/4 teaspoon(s) kosher salt
1. Griddle or microwave tortillas until warm.
2. Add smear of sour cream and place jerk chicken on sour cream.
3. Place plantains, peppers and onions on chicken and garnish with lime wedge. Yields 4 servings.