Calypsoislandchicken Recipes

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CHICKEN CALYPSO



Chicken Calypso image

Calypso chicken is a delicious traditional recipe from Dominica where chicken breasts are marinated before being cooked with mushrooms and cashew nuts.

Provided by Kristina Todini

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

4 chicken breasts
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. roasted cashew nuts (, unsalted)
Cooked white rice

Steps:

  • 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.

CALYPSO BLACK BEAN SOUP



Calypso Black Bean Soup image

This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream

Provided by Doug Matthews

Categories     Black Bean Soup

Time 2h5m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 sweet onion, minced
1 clove garlic, minced
1 red bell pepper, seeded and diced
2 (15.5 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1 banana, peeled and sliced
1 ½ teaspoons ground cumin
½ teaspoon ground ginger
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 (15 ounce) can light coconut milk
2 cups vegetable broth
salt and pepper to taste
½ cup sour cream, for garnish
½ cup chopped red bell peppers, for garnish

Steps:

  • Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
  • Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 31.1 g, Cholesterol 6.3 mg, Fat 10.2 g, Fiber 9.4 g, Protein 8.6 g, SaturatedFat 5.1 g, Sodium 563.9 mg, Sugar 7.1 g

CALYPSO RICE AND BEANS



Calypso Rice and Beans image

This colorful side dish--tossed with red and yellow bell peppers, pineapple, and cilantro--draws on flavors from Cuban cuisine.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 17

1 cup dry black beans
1 tablespoon olive oil
1 ¼ cups chopped onion
1 cup chopped celery
1 ½ tablespoons minced seeded jalapeno pepper
¾ teaspoon salt
4 cloves garlic, chopped
2 leaf (blank)s bay leaves
1 ½ cups uncooked basmati rice
3 ½ cups water
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
¾ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
2 cups diced pineapple
¼ cup minced fresh cilantro

Steps:

  • Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 11/2 hours or until tender. Drain beans, and set aside.
  • To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 31/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
  • Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Nutrition Facts : Calories 140 calories, Carbohydrate 28.5 g, Cholesterol 0 mg, Fat 1.3 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 101 mg, Sugar 5.8 g

CARIBBEAN CALYPSO HOT SAUCE



Caribbean Calypso Hot Sauce image

Packed with tangy sweet flavor and a ton of heat! Reduce the number of peppers if you would like it milder. Store in the refrigerator.

Provided by Jordan VanDijk

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 8

Number Of Ingredients 11

5 habanero peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon tequila
2 teaspoons salt
2 teaspoons mustard powder
1 teaspoon ground allspice

Steps:

  • Stem and seed habanero peppers, wearing gloves.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 5.8 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 583.9 mg, Sugar 4.1 g

CALYPSO CURRIED CHICKEN



Calypso Curried Chicken image

As a result of trade with India, during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports.

Provided by Chef mariajane

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1 (8 ounce) can pineapple tidbits (juice pack)
4 boneless skinless chicken breast halves (1 lb. total)
1/4 cup flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup green sweet pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
3 tablespoons currants or 3 tablespoons raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup cashew pieces, coarsely chopped

Steps:

  • Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. IN a plastic bag combine flour, 1 teaspoons curry powder, 1/2 teaspoons alt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
  • IN a large, heavy skillet brown the chicken on both sides in hot oil over medum-high heat. Remove chicken from skillet. IN the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple (saving juice), undrained tomatoes, currants, 1 tablespoons curry powder, crushed red pepper, and 1/8 teaspoons salt. Bring mixture to a boiling; return chicken to the skillet. Cover and simmr for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
  • Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.

Nutrition Facts : Calories 384.6, Fat 14.1, SaturatedFat 2.4, Cholesterol 68.4, Sodium 668.6, Carbohydrate 34.7, Fiber 4.4, Sugar 15.8, Protein 31.9

DOMINICA CALYPSO CHICKEN



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

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



Calypso Chicken image

This is really yummy chicken...a little spice and a little sweet. UPDATE...I had this made somewhere else and it was good. I made it per the directions tonight and it was pretty spicy. If you don't like spicy cut back on the jerk seasoning.

Provided by Queenofcamping

Categories     Chicken Breast

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.

JAMAICAN CALYPSO CHICKEN



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

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.

CALYPSO RICE AND BEANS



Calypso Rice and Beans image

This colorful side dish--tossed with red and yellow bell peppers, pineapple, and cilantro--draws on flavors from Cuban cuisine.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 17

1 cup dry black beans
1 tablespoon olive oil
1 ¼ cups chopped onion
1 cup chopped celery
1 ½ tablespoons minced seeded jalapeno pepper
¾ teaspoon salt
4 cloves garlic, chopped
2 leaf (blank)s bay leaves
1 ½ cups uncooked basmati rice
3 ½ cups water
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
¾ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
2 cups diced pineapple
¼ cup minced fresh cilantro

Steps:

  • Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 11/2 hours or until tender. Drain beans, and set aside.
  • To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 31/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
  • Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Nutrition Facts : Calories 140 calories, Carbohydrate 28.5 g, Cholesterol 0 mg, Fat 1.3 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 101 mg, Sugar 5.8 g

CALYPSO BLACK BEAN SOUP



Calypso Black Bean Soup image

This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream

Provided by Doug Matthews

Categories     Black Bean Soup

Time 2h5m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 sweet onion, minced
1 clove garlic, minced
1 red bell pepper, seeded and diced
2 (15.5 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1 banana, peeled and sliced
1 ½ teaspoons ground cumin
½ teaspoon ground ginger
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 (15 ounce) can light coconut milk
2 cups vegetable broth
salt and pepper to taste
½ cup sour cream, for garnish
½ cup chopped red bell peppers, for garnish

Steps:

  • Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
  • Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 31.1 g, Cholesterol 6.3 mg, Fat 10.2 g, Fiber 9.4 g, Protein 8.6 g, SaturatedFat 5.1 g, Sodium 563.9 mg, Sugar 7.1 g

CALYPSO ISLAND CHICKEN



Calypso Island Chicken image

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.

Provided by BecR2400

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 619.7, Fat 38.8, SaturatedFat 10, Cholesterol 155.2, Sodium 544.1, Carbohydrate 27.1, Fiber 3.5, Sugar 13.4, Protein 41.5

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