Entree: Dominica – Northern Culinary Region – Mountain Chicken (Traditional Dominica preparation of giant frog legs cooked in a Creole-style sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) mountain chicken (frog legs), about 8–10 legs
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, approx. 6 oz (170 g), sliced
- 2 scallions, chopped
- 1 Scotch bonnet or habanero pepper, seeded and minced (or to taste)
- 1 medium bell pepper, approx. 6 oz (170 g), chopped
- 2 garlic cloves, minced (about 0.21 oz (6 g))
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (8 g) all-purpose flour (for light dredge)
- Fresh parsley or thyme for garnish

Show original ingredient measurements

- 1 lb (454 g) mountain chicken (frog legs), about 8–10 legs
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, approx. 6 oz (170 g), sliced
- 2 scallions, chopped
- 1 Scotch bonnet or habanero pepper, seeded and minced (or to taste)
- 1 medium bell pepper, approx. 6 oz (170 g), chopped
- 2 garlic cloves, minced (about 6 g)
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (8 g) all-purpose flour (for light dredge)
- Fresh parsley or thyme for garnish

Instructions

1. Combine mountain chicken, lime juice, salt, pepper, and thyme in a bowl; marinate 20–30 minutes.
2. Lightly dredge marinated frog legs in flour, shaking off excess.
3. Heat oil and butter in a large skillet over medium-high heat. Brown frog legs 2–3 minutes per side until golden; transfer to a plate.
4. Add sliced onion, scallions, Scotch bonnet, bell pepper, and garlic to the skillet; sauté until softened, 4–5 minutes.
5. Stir in crushed tomatoes, chicken stock, and Worcestershire sauce; bring to a simmer and cook 4–6 minutes to meld flavors.
6. Return frog legs to the skillet, reduce heat to medium-low, cover, and simmer gently 10–12 minutes until meat is opaque and tender.
7. Taste and adjust seasoning. Garnish with fresh parsley or thyme and serve immediately with rice or provisions.