Dominica

Dish: Mountain Chicken

 

 

 

 

 

Ingredients

• 6-8 Frogs(Crapaud)or 12 to 16 legs
• 2 pegs garlic
• 2 tsps salt
• 1/4 tsp pepper(Hot crushed)
• 1 small onion (sliced)
• 1 tsp vinegar
• 1 Lime sliced in two
• 1/4 tsp thyme (chopped)
• 1/4 cup flour
• 1 tbs butter
• 1/4 cup fry oil
• 1 cup water
• 4 green bananas (sliced)
• 2 dasheen (cut into 4 pieces)
• 2 yams (cut into 4 pieces)
• 1/4 tsp salt
• 1 green pepper (sliced)

For Pernil

• 5 lbs. pork shoulder - picnic cut (with fat)
• 7 garlic cloves (You may use powder garlic or ground garlic sold in glass jars - 1 tsp. equals one clove.)
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed oregano
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoon salt
• 1 sm packet Sazon Goya

Method

Only the legs of the Mountain chicken are used.
Wash the Mountain chicken and remove the skin by cutting and peeling it away with a knife, (as you would chicken). Wash with lime, then rinse with cold water
Season mountain chicken legs with garlic, pepper, vinegar, thyme. Let stand for 2 hours so that seasoning may absorbed.

Pat legs dry with a clean towel, then roll in flour and prepare to fry.
Before frying, heat the fry oil, make sure the oil is very hot (almost smoking).
Place legs in the hot oil and fry until golden brown.
Let it stand in a bowl.

Gravy Preparation:

Take 1 table spoon oil, add butter, melt and add onion.
Saute, then add 1 cup of water. Bring to a boil.
Next, add flour to thicken the gravy, let it simmer under medium fire for approximately 5 minutes.
Add the mountain chicken legs to the pot of gravy, stir and simmer.

Provisions Preparation:

Peel and clean provisions, boil in salt water.
Add green pepper.
Boil provisions until tender, but not crushed.
Test it by sticking it with a fork.
Serve with white rice, rice & peas and mountain chicken.

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