5 from 2 votes
Chicken Calypso
Calypso chicken is a delicious traditional recipe from Dominica where chicken breasts are marinated before being cooked with mushrooms and cashew nuts.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
4
people
Course:
Main Course
Cuisine:
Caribbean, Dominican
Ingredients
- 4 chicken breast
- 2 cloves garlic , pressed
- 4 tablespoons wine vinegar
- 4 tablespoons thyme
- sunflower oil
- 2 tablespoons brown sugar
- 1 onion , grated
- 1 (1-inch) piece ginger , thinly sliced
- 1 lb mushrooms , cut into thick slices
- ½ cup red wine
- 1 tablespoon flour
- 3 oz. cashew nuts unsalted, roasted
- white rice cooked
Instructions
- 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.
Cup of Yum