Calypso Island Chicken

Total Time
55mins
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. In large skillet, heat oil; brown chicken on all sides. Remove and set aside.
  2. 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.
  3. Cover and simmer 25 minutes or until chicken and plantain are tender.
  4. Remove chicken to serving platter. Spoon skillet ingredients over chicken.
  5. Serve with rice, if desired.
  6. Makes 4 servings.

Reviews

(2)
Most Helpful

I had no idea what to expect, but this was so good I couldn't stop eating it! The only change I made was to use 1 1/2 teaspoons dried cilantro because I really don't like it but understand it does need to be there for background flavour. I served it over brown rice. What a fabulous introduction to plantains!

Felix4067 April 10, 2009

This is one of my all time favorite recipes. I was so happy to finally find this recipe again as I had lost my original recipe from the early 90s. It is fantastic over rice! Yum!

candid33 February 18, 2009

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