Entree: Dominica – Southern Culinary Region – Mountain Chicken (Traditional Dominican preparation of large frog legs cooked Creole-style with garlic, thyme, citrus, and peppers)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 30 min

Total 55 min

Ingredients

- 8 mountain chicken legs, approx. 1 lb (454 g) total
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for cooking
- 4 cloves garlic, minced — about 20 g
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (use less if sensitive to heat)
- 1 medium onion, chopped — about 6 oz (170 g)
- 1 green bell pepper, chopped — about 6 oz (170 g)
- 2 scallions, sliced — about 1 oz (30 g)
- 1 medium tomato, chopped — about 5 oz (140 g)
- 1/2 cup (120 ml) light chicken stock or water
- 1 tbsp (15 ml) soy sauce or to taste
- 1 tbsp (15 ml) white vinegar or can substitute with additional lime juice
- 1 tbsp (15 g) brown sugar (optional, balances acidity)
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- Fresh chopped parsley or cilantro for garnish

Instructions

1. Rinse the mountain chicken legs and pat dry. In a bowl combine lime juice, 2 tbsp vegetable oil, half the garlic, thyme, 1 tsp salt, and 1/2 tsp pepper. Marinate the legs at least 30 minutes or up to 2 hours in the refrigerator.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove legs from marinade and sear until golden, about 2–3 minutes per side. Transfer seared legs to a plate.
3. In the same skillet reduce heat to medium, add the onion, bell pepper, scallions, remaining garlic, and chopped Scotch bonnet; sauté until softened, about 4–5 minutes.
4. Add the chopped tomato, soy sauce, vinegar, brown sugar if using, and chicken stock. Scrape up any browned bits from the pan and bring to a gentle simmer.
5. Return the seared mountain chicken legs to the skillet, spoon sauce over them, cover, and simmer gently until legs are cooked through and tender, about 12–15 minutes.
6. Uncover, increase heat briefly to reduce and thicken the sauce if needed, then swirl in butter for gloss and taste; adjust salt and acidity. Garnish with chopped parsley or cilantro and serve immediately with rice, provisions, or bread.