Calypsoislandchicken Food

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ISLAND CHICKEN

2022-06-26



Island Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 6

Ingredients:

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 2 teaspoons extra-virgin olive oil
  • 2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
  • Salt
  • 1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
  • 1 tablespoon brown sugar

Steps:

  • Preheat grill or cast iron grill pan to medium-high heat.
  • Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
  • Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
  • In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
  • Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
  • Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
  • Serve chicken breasts with pineapple slices and warm sauce.
  • NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

JAMAICAN CALYPSO CHICKEN

2009-05-13



Jamaican Calypso Chicken image

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

Ingredients:

  • 1 (8 ounce) can pineapple chunks in juice
  • 1/2 cup rum
  • 3 tablespoons lime juice (fresh is best)
  • 2 tablespoons soy sauce
  • 1 tablespoon dark brown sugar
  • 2 -3 teaspoons curry powder (your preference)
  • 2 garlic cloves, minced
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon crushed red pepper flakes
  • 4 chicken breast halves, bone-in (roughly 2 lbs)
  • 1 (11 ounce) can mandarin oranges, drained

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.

DOMINICA CALYPSO CHICKEN

2022-06-26



Dominica Calypso Chicken image

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

Ingredients:

  • 3 lbs chicken
  • 1/4 lb cashew nuts
  • 6 slices ginger
  • 3 green onions
  • 4 ounces mushrooms
  • 2 garlic cloves
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sugar
  • 3 tablespoons red wine
  • 2 tablespoons margarine
  • 1/4 teaspoon chopped fresh thyme
  • 1 tablespoon vinegar
  • oil (for frying)

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.

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