CHICKEN CALYPSO
Calypso chicken is a delicious traditional recipe from Dominica where chicken breasts are marinated before being cooked with mushrooms and cashew nuts.
Provided by Kristina Todini
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- In a large container, combine the chicken breasts, thyme, vinegar and a 1 crushed garlic clove. Season with salt and pepper. Mix well, cover and marinate in a cool place for 5 hours.
- Drain the chicken breasts thoroughly.
- Heat 3 tablespoons of oil in a non-stick cooking pot over medium heat. Melt the brown sugar in this oil, then brown the chicken breasts on high heat, turning them regularly. Remove the chicken breasts and set aside.
- Deglaze the juices of the saucepan with the wine and half a glass of water on medium / high heat. As soon as bubbles first appear, lower the heat to maintain a small boil.
- Add the chicken breasts, and cook for about 20 to 25 minutes until the chicken is tender.
- Pour 2 tablespoons of oil into a frying pan and, without waiting for the oil to warm, add the cashew nuts. Fry them for one to two minutes or until they get some color.
- Remove the cashew nuts with a skimmer and place on a plate lined with paper towel. In the same pan, add 2 tablespoons of oil and cook the onion, the remaining garlic clove, the fresh ginger and the mushrooms over medium heat for 10 to 15 minutes. Add salt and pepper. Add the chicken breasts and their cooking juices.
- Whisk the flour in 3 tablespoons of cold water and pour over the chicken. Mix well. Simmer over low heat for 20 minutes.
- Serve with rice.
DOMINICA CALYPSO CHICKEN
Calypso chicken is made through out the Caribbean. This is the traditaionl Dominica (not Dominican Republic) style. From dominica-weekly.com Cooking time includes time to marinade
Provided by Az B8990
Categories Chicken
Time 4h
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut up chicken in pieces and wash in cold water with a piece of lemon.
- Rinse well in cold water and place in a large bowl.
- Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours.
- In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
- In another fry pan, heat some oil and fry cashews and set aside.
- In the same pan, fry together the garlic, mushrooms, onions and ginger.
- Add wine and about ¼ cup water to the 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 minutes.
- Sprinkle with cashew nuts and serve.
CALYPSO CHICKEN
This is really yummy chicken...a little spice and a little sweet. UPDATE...I had this made somewhere else and it was good. I made it per the directions tonight and it was pretty spicy. If you don't like spicy cut back on the jerk seasoning.
Provided by Queenofcamping
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle both sides of chicken with seasoning and pepper then coat with olive oil spray.
- Grill 5-6 minutes on each side until done.
- Combine remaining ingredients including half of juice of lime in medium bowl.
- Add chicken and turn to coat.
- Cover with foil and let sit for 5-10 minutes turning again half way through until flavors have blended and soaked onto the chicken.
- Serve chicken and use the sauce for dipping.
CALYPSO ISLAND CHICKEN
Calypso Island Chicken is highlighted by key seasonings of the West Indies: tomatoes and red peppers. West Indians often make a condiment out of hot peppers by steeping diced ones in vinegar. Tabasco sauce is the closest equivalent readily available in America and is used in this recipe. The dish also includes plantain, a cousin of the banana that is larger and not as sweet. Plantains must be cooked before eating, and only ripe fruit will have the proper texture for this dish. To select a ripe plantain, choose a finger that is deep yellow and speckled with black or one that is entirely black. If a green plantain is purchased, it may take several weeks to ripen at room temperature. Do not refrigerate the fruit, for this will halt ripening. From the newspaper.
Provided by BecR2400
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, heat oil; brown chicken on all sides. Remove and set aside.
- In same skillet saute onion, plantain and garlic until golden, about 3 minutes. Add tomatoes, broth, cilantro, cumin, salt and Tabasco sauce; mix well. Bring to a boil; simmer 3 minutes. Add chicken and baste with the tomato sauce.
- Cover and simmer 25 minutes or until chicken and plantain are tender.
- Remove chicken to serving platter. Spoon skillet ingredients over chicken.
- Serve with rice, if desired.
- Makes 4 servings.
Nutrition Facts : Calories 619.7, Fat 38.8, SaturatedFat 10, Cholesterol 155.2, Sodium 544.1, Carbohydrate 27.1, Fiber 3.5, Sugar 13.4, Protein 41.5
JAMAICAN CALYPSO CHICKEN
I clipped this from a magazine many years ago. It has the added kick of curry powder. The addition of fruit is good with the chicken (especially served over rice). Easy to put together, but takes time to marinade. This time (3-6hrs) is not reflected in prep time.
Provided by Sweet PQ
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
- Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
- Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
- Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
- Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
- Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.
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