Best Calypso Chicken With Sautéed Plantains And Down Island Salsa Recipes

Island Salsa image

Yield Makes about 4 cups

Number Of Ingredients 10

1 cup chopped peeled pineapple
1 cup chopped peeled mango
1 cup chopped yellow or red bell pepper
2/3 cup chopped peeled kiwi fruit
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 teaspoon fresh lime juice
1/2 teaspoon minced serrano chili* (with seeds)
Ground white pepper
*A serrano is a very hot, small fresh green chili available at Latin American markets and many supermarkets.

Steps:

Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)

Dominica Calypso Chicken image

Provided by Az B8990

Categories Chicken

Time 4h

Yield 6 , 6 serving(s)

Number Of Ingredients 14

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.

Calypso Chicken image

Provided by Queenofcamping

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless chicken breasts
1 1/2 teaspoons jamaican jerk spice
1/4 teaspoon pepper
1/4 cup molasses
1/4 cup green onion
3 tablespoons sweet asian chicken chili sauce
1 tablespoon cilantro
1 lime
olive oil

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 Chicken with Sautéed Plantains and Down-Island Salsa Recipe image

Provided by Lv2Cook

Number Of Ingredients 29

2 1/2 cups chopped onion
1/2 cup minced green bell pepper
2 tablespoons fresh lime juice
1 teaspoon minced fresh thyme
2 garlic cloves minced
6 (4-ounce) skinned, boned chicken breast halves
3/4 teaspoon salt divided
1/2 teaspoon pepper
2 teaspoons vegetable oil
Cooking Spray
1 (14.5-ounce) can diced tomatoes undrained
1/2 cup water
1 serrano chile
Down-island Salsa (recipe follows)
Sautéed Plantains (recipe follows)
3 cups hot cooked long-grain rice
Fresh thyme sprigs (optional)
Lime wedges (optional)
DOWN-ISLAND SALSA
1/4 cup firmly packed brown sugar
3 tablespoons white rum
2 tablespoons fresh asparagus
1 teaspoon minced seeded serrano chile
4 cups fresh pineapple cubes (1-inch)
1 cup diced peeled ripe mango
1 cup carambola (starfruit) halved lengthwise and thinly sliced
SAUTEED PLANTAINS
1 tablespoon vegetable oil
3 ripe plantains peeled and sliced lengthwise

Steps:

Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally. Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; sauté 1 minute per side or until browned. Add reserved marinade, remaining 1/4 teaspoon salt, tomatoes, water, and serrano chile; bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard chile. Top each chicken breast with tomato mixture; serve with Down-Island Salsa, Sautéed Plantains, and rice. Garnish with thyme sprigs and lime wedges, if desired. Serving Size: 1 chicken breast, 1/3 cup sauce, 2/3 cup salsa, plantain half, and 1/2 cup rice ____________________ To Make Down-Island Salsa: Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Recipe Makes: 6 cups Serving Size: 2/3 cup To Make Sautéed Plantains: Heat oil in a large nonstick skillet over medium-high heat. Add plantains; sauté 1 1/2 minutes per side or until browned. Slice, if desired.