📝 About This Recipe
Known as the national dish of Dominica, 'Mountain Chicken' is actually a large species of frog called the Crapaud, prized for its succulent, chicken-like flavor. This traditional Caribbean stew simmers the legs in a vibrant, herbaceous gravy infused with lime, garlic, and aromatic spices. It is a true delicacy of the Nature Isle, offering a taste of the lush, volcanic rainforests in every tender, savory bite.
🥗 Ingredients
The Protein
- 2 pounds Frog legs (cleaned and patted dry)
- 2 tablespoons Lime juice (for cleaning and marinating)
The Marinade
- 4 cloves Garlic (minced into a paste)
- 3 sprigs Fresh thyme (leaves removed)
- 2 tablespoons Green seasoning (Caribbean herb blend)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Stew Base and Aromatics
- 3 tablespoons Vegetable oil
- 1 large Onion (finely diced)
- 1/2 cup Red bell pepper (chopped)
- 1 stalk Celery (thinly sliced)
- 1 tablespoon Tomato paste
- 1.5 cups Chicken stock (low sodium)
- 1 whole Scotch bonnet pepper (kept whole for flavor, not heat)
- 4 pieces Allspice berries (crushed)
- 1 tablespoon Butter (cold, for finishing the sauce)
👨🍳 Instructions
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1
Rinse the frog legs in a bowl of cool water mixed with half of the lime juice. Drain and pat them thoroughly dry with paper towels.
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2
In a large mixing bowl, combine the frog legs with the remaining lime juice, minced garlic, thyme, green seasoning, salt, and pepper. Massage the aromatics into the meat and let it marinate for at least 20 minutes.
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3
Heat the vegetable oil in a heavy-bottomed Dutch oven or large skillet over medium-high heat.
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4
Working in batches, sear the frog legs until they are golden brown on both sides, about 3-4 minutes per side. Remove them from the pot and set aside.
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5
In the same pot, add the onions, bell peppers, and celery. Sauté for 5 minutes until the onions are translucent and fragrant.
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6
Stir in the tomato paste and crushed allspice berries. Cook for 2 minutes, stirring constantly to 'toast' the paste and deepen the color.
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7
Pour in the chicken stock, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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8
Return the seared frog legs to the pot. Add the whole Scotch bonnet pepper on top, being careful not to burst it.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 20-25 minutes. The meat should be tender and starting to pull away from the bone slightly.
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11
Remove the lid and the Scotch bonnet pepper. If the sauce is too thin, simmer uncovered for another 5 minutes to reduce.
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12
Turn off the heat and stir in the cold butter. This will give the sauce a glossy, velvety finish.
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13
Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.
💡 Chef's Tips
If you cannot find Crapaud (which is now protected), high-quality bullfrog legs are the perfect substitute. Do not overcook the legs; they are leaner than chicken and can become rubbery if simmered for too long. Keep the Scotch bonnet pepper whole to infuse the stew with its fruity aroma without the intense heat. For a thicker gravy, you can lightly dredge the frog legs in flour before searing them in step 4. Always use fresh thyme and garlic; the brightness of the herbs is essential to balance the richness of the stew.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or traditional Dominican 'Rice and Peas'. Pair with 'Provisions'—boiled green bananas, yams, or dasheen—for an authentic island experience. A side of fried plantains adds a lovely sweetness that complements the savory gravy. Enjoy with a cold glass of sorrel juice or a local Caribbean lager. Garnish with fresh chopped parsley or scallions for a pop of color.