Chicken Calypso
Ingredients
- 5 tablespoons olive oil
- 3 1/2-4-pound fryer, cut into serving pieces
- 2 cups rice
- 1 medium onion, finely chopped
- 1 clove garlic, chopped
- 1 bell pepper, seeded and chopped
- 1 small hot green pepper, seeded and chopped
- 1/2 pound mushrooms, sliced
- 1/2 teaspoon saffron
- 2-3-inch piece lime peel
- 1 tablespoon lime juice
- 3/4 teaspoon Angostura bitters
- 4 cups chicken stock
- Salt, freshly ground pepper to taste
- 1/4 cup light rum
Instructions
(Dominica). Heat 3 tablespoons of the olive oil in a skillet and saute the chicken pieces until brown all over. Remove to a casserole. Add the rice, onion, garlic, bell pepper, and hot pepper to the oil remaining in the skillet, and saute, stirring, until the oil is absorbed, being careful not to let the rice scorch. Add to the chicken in the casserole. Add the remaining 2 tablespoons of oil to the skillet and saute the mushrooms over fairly high heat for 5 minutes. Add to the casserole with the saffron, lime peel, lime juice, bitters, chicken stock, salt and pepper. Cover and simmer gently until rice and chicken are tender and the liquid is absorbed, about 1/2 hour. Add the rum and cook, uncovered, for 5 minutes longer. Serves 6.
