Mountain Chicken: The Enigmatic Giant of the Caribbean
Ingredients
For the Mountain Chicken:
- 8 farm-raised frog legs
- 3 tablespoons lime or lemon juice
- 2 teaspoons salt
- 2 cloves garlic minced
- 1 teaspoon black or white pepper
- 1 teaspoon vinegar
- 1 teaspoon fresh thyme chopped
- 1 green pepper sliced
- 1 cup flour for coating
- 1 cup vegetable oil for frying
For the Gravy/Sauce:
- 1 tablespoon butter
- 1 small onion sliced
- 1 cup water
- 1 tablespoon flour to thicken
For the Provisions:
- 2 green figs or plantains sliced
- 2 dasheen taro root, cut into quarters
- 2 yams cut into quarters
Instructions
Prepare Frog Legs:
- Season frog legs with salt, garlic, pepper, vinegar, and thyme. Let them marinate for about 1-2 hours.
- Pat the legs dry with paper towels and coat them in flour.
Fry Frog Legs:
- Heat vegetable oil in a frying pan until very hot.
- Fry coated frog legs until golden brown; remove and set aside.
Prepare Provisions:
- Peel and clean provisions (green figs/plantains, dasheen, yam).
- Boil or steam until tender but firm.
Make Gravy/Sauce:
- In a saucepan, melt butter; sauté sliced onion for about 1 minute.
- Add water; bring to boil; gradually stir in flour to thicken gravy; simmer for about 5 minutes.
- Add fried frog legs; simmer for another 2 minutes.
Serve:
- Serve mountain chicken with provisions alongside a green salad or paw paw salad on the side.