Dominica Calypso Chicken
Transport your taste buds to the Caribbean with this vibrant and flavorful Dominica Calypso Chicken recipe! Juicy, bone-in chicken thighs are marinated in a zesty blend of lime juice, fresh ginger, garlic, thyme, and the fiery kick of Scotch bonnet pepper, then seared to golden perfection in fragrant coconut oil. Simmered in a creamy coconut milk and chicken stock sauce alongside sweet bell peppers, diced onion, and tomatoes, this dish bursts with tropical warmth in every bite. Finished with a garnish of fresh parsley and served over fluffy steamed rice, this comforting one-pot meal is a celebration of bold Caribbean flavors and hearty, home-cooked goodness. Perfect for a family dinner or as an exotic centerpiece for special occasions, this recipe brings the rhythm of the islands straight to your table!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Lime juice
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Thyme leaves (fresh)
- 1 piece Scotch bonnet pepper (minced)
- 1 teaspoon Allspice (ground)
- 1 teaspoon Paprika
- 2 tablespoons Coconut oil
- 1 large Yellow onion (diced)
- 2 medium Bell peppers (diced, mixed colors)
- 2 medium Tomatoes (chopped)
- 1 cup Coconut milk
- 1 cup Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 cups Steamed rice (to serve)
Instructions
Rinse the chicken thighs and pat them dry with paper towels. In a large bowl, combine the chicken with lime juice, garlic, ginger, thyme, Scotch bonnet pepper, allspice, and paprika. Mix well to coat the chicken evenly. Cover and marinate for at least 1 hour or overnight in the refrigerator for best results.
Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down, and sear until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until softened. Add the chopped tomatoes and cook for an additional 2 minutes.
Pour in the coconut milk and chicken stock. Stir to combine and bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer gently for 30-35 minutes, until the chicken is fully cooked through and tender. Stir occasionally to prevent sticking.
Season the sauce with salt and black pepper, adjusting to taste.
Garnish the Calypso Chicken with freshly chopped parsley and serve hot over a bed of steamed rice.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
