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."
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 3 -4 lbs chicken pieces
- 1 large onion, chopped (1 cup)
- 1 large ripe plantain, cut in 3/4-inch pieces (OR 2 large green-tipped bananas( add bananas after chicken has been removed from skillet)
- 2 garlic cloves, chopped
- 3 large tomatoes, peeled, seeded, coarsely chopped (3 cups)
- 1⁄2 cup chicken broth
- 2 tablespoons chopped fresh cilantro
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon Tabasco sauce
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! -
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!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
