Calypso Chicken is a Caribbean classic, especially in islands like Jamaica and Trinidad where calypso chicken is a very popular chicken dish.
Though many of you might have your own versions of Calypso chicken, the recipe I’m presenting today is the unique way in which Calypso Chicken is done in Dominica (not Dominica Republic), particularly in the rural of the island.
Calypso Chicken Recipe with island peas and rice is an incredibly easy,hot and delicious recipe that everyone should try. I have to warn you, this dish is usually very spicy, if you don’t like a lot spicy seasoning I suggest you cut back on the pepper and ginger.
Calypso Chicken Recipe Ingredients:
- 3 lbs chicken
- Â¼ lb. cashew nuts
- 6 slices ginger
- 3 green onions
- 4 ozs. mushrooms
- 2 cloves garlic
- 2 teaspoon salt
- Â¼ teaspoon pepper
- 2 tablespoons sugar
- 3 tablespoons red wine
- 2 tablespoons margarine
- Â¼ teaspoon fresh chopped thyme
- 1 tablespoon vinegar
- Oil for frying
|Calypso Chicken Recipe Instructions :|
Cut up chicken in pieces and wash in cold water with a piece of lemon. Rinse well in cold water and put into a large bowl. Then season with salt, pepper one clove garlic crushed, Vinegar and thyme. Allow to marinate for 3 hours. Then in a large skillet, heat margarine and add sugar; when very hot, brown chicken. Then in another fry pan, heat some oil and fry cashews and set aside. Then in same pan, fry together garlic, mushrooms, onions and ginger.
Add wine and about Â¼ cup water and pour into original cooking skillet. Add chicken and cook for about 25 minute until chicken is tender. Thicken with a little flour softened with some warm water. Cook for another 3 minute. Sprinkle with cashew nuts and serve.
Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.
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