Chicken Calypso

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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5 Tbsp. olive oil
3-1/2 to 4 pound fryer, cut into serving pieces
2 cups rice
1 medium onion, finely chopped
1 clove garlic, chopped
1 bell pepper, seeded and chopped
1 finger hot green chile, seeded and chopped
1/2 pound mushrooms, sliced
1/2 tsp. saffron
2-3″ piece of lime peel
1 Tbsp. lime juice
3/4 tsp. Angostura bitters
4 cups chicken stock
salt, freshly ground pepper to taste
1/4 cup light rum


Heat 3 Tbsp. of the olive oil in a skillet and saute the chicken pieces until they are brown all over.

Remove the chicken pieces and transfer to a casserole or serving dish. Add the rice, onion, garlic, bell pepper, and finger hot chile to the oil remaining in the skillet, and saute, stirring, until the oil is absorbed, being careful not to let the rice scorch. Add to the chicken in the casserole dish and add the remaining 2 Tbsp. of oil to the skillet and saute the mushrooms over fairly high heat for about 5 minutes. Add to the casserole with the saffron, lime peel, lime juice, bitters, chicken stock, salt and pepper. Cover and simmer gently until the rice and chicken are tender and the liquid is absorbed, about 1/2 hour. Add the rum and cook uncovered for 5 minutes longer.

Yields 6 servings.

Recipe from the archive.