Best 5 Jamaican Calypso Chicken Recipes

CALYPSO CHICKEN

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.

CALYPSO RICE CARIBBEAN-STYLE

Steps:

• Step 1
• Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in jasmine rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated. Step 2
• Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with fork. Sprinkle with green onions. Serving Suggestions Serve with roast turkey, ham, chicken or fish.

RUNAWAY BAY JAMAICAN CHICKEN

Steps:

• In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

JAMAICAN CHICKEN CALYPSO

Steps:

• 1. Drain the pineapple, reserving the liquid. Store pineapple chunks in the refrigerator.
• 2. Combine the pineapple juice, rum, lime juice, soy sauce, brown sugar, garlic, curry powder, ginger, cloves, and red pepper in a medium bowl; stir well.
• 3. Place chicken in a 13x9x2 inch baking dish. Pour the marinade mixture over the chicken; cover tightly, and marinate in the refrigerator for 8 hours.
• 4. Drain the chicken, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Set marinade aside.
• 5. Bake chicken, uncovered, at 375° for 40 minutes, basting occasionally with the reserved marinade. Add reserved pineapple chunks and orange segments to chicken. Bake an additional 10 to 15 minutes or until the chicken is done. Garnish if desired with lime wedges.

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.