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Dominica Calypso Chicken
Dominica Calypso Chicken is a traditional Dominican (from the Island of Dominica) recipe for a classic dish of chicken that's marinated, glazed in guava jelly and served in a sauce with cashew nuts, red wine and mushrooms. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dominica Calypso Chicken.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Additional Time:
(+3 hours marinating)
Serves:
2
Rating: 
Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesSaint-vincent Recipes
This is the Dominican recipe that is probably most well known outside Dominica.
Ingredients:
2 chicken breasts, scored
100g raw cashews, toasted
2 garlic cloves, chopped
2 tbsp red wine vinegar
1 tbsp (heaped) brown sugar
1/4 tsp salt
1/4 tsp ground pepper
pinch of freshly-grated nutmeg
pinch of ground allspice
½ tsp thyme
1 onion, sliced
250g mushrooms, sliced
3 spring onions, chopped
1 tbsp freshly-grated ginger
2 tbsp vegetable oil
3 tbsp guava jelly (or apricot jam)
120ml red wine
500ml chicken stock
1 tsp cornflour (cornstarch)
2 tbsp flat-leaf parsley, chopped
Method:
Combine the vinegar, brown sugar, chopped garlic, nutmeg, allspice, thyme, salt and pepper in a bowl or baking dish. Stir until the sugar has dissolved then place the scored chicken in the marinade. Turn these several times to coat in the marinade mixture then cover and set aside in the refrigerator for 2-3 hours to marinate.
Blend a heaped teaspoon of cornstarch to a slurry with 4 tbsp of water. Set aside.
Place a large pan over medium heat. Once hot add a tablespoon of oil and use to brown the chicken on all sides. Stir in the guava jelly (or use apricot or mango jam if not available). Melt the jelly in the pan then spoon over the chicken to coat until it you have a nice shiny glaze (about 3-5 minutes). Remove the chicken at this point and set aside.
Add the wine to deglaze the pan. Bring to a boil, and using a spoon, stir until all the ingredients are combined. Stir in the chicken stock and any remaining marinade. Bring to a boil, reduce the heat to medium and continue cooking until the volume has reduced by half.
In the meantime, place a separate frying pan over medium heat. Add a tablespoon of oil and use to fry the onions until soft and lightly coloured (about 8 minutes)
Add the spring onions and grated ginger, frying until fragrant (about 1-2 minutes). Now stir in the mushrooms, frying whilst stirring regularly until browned.
Add cashews then stir and cook about 5-10 minutes, stirring occasionally. Whisk in the cornflour mixture, cooking until the sauce thickens slightly.
Add the chicken back to the pan, turning the pieces so they are evenly coated in the sauce. Pour the mushroom mixture over the chicken and bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes, until the chicken is fully cooked through.
Remove the chicken from the pan and slice into 2cm thick pieces. Arrange on warmed plates, spoon over the mushroom sauce, garnish with chopped parsley and serve.
