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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour in the coconut milk and chicken stock. Stir to combine and bring the mixture to a simmer.

Step 5

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.

Step 6

Season the sauce with salt and black pepper, adjusting to taste.

Step 7

Garnish the Calypso Chicken with freshly chopped parsley and serve hot over a bed of steamed rice.

Nutrition Facts

Serving size	(3220.8g)

Amount per serving	% Daily Value*
Calories	3693.7

Total Fat 175.6g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 750.3mg	0%
Sodium 3304.8mg	0%
Total Carbohydrate 327.9g	0%
Dietary Fiber 19.4g	0%
Total Sugars 49.7g
Protein 207.8g	0%

Vitamin D 0IU	0%
Calcium 403.2mg	0%
Iron 21.5mg	0%
Potassium 4030.4mg	0%

*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.

Source of Calories

Fat: 42.4%

Protein: 22.3%

Carbs: 35.2%