Entree: Dominica – National Cuisine – Mountain Chicken (Traditional Dominican fried frog legs in a tangy 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 15 min

Cook 30 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.

- about 8 frog legs (mountain chicken), approx. 1 lb (454 g) total
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cloves garlic, minced
- 2 scallions, finely sliced
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
- 1 small scotch bonnet or habanero, seeded and minced (optional)
- 1 cup (120 g) all-purpose flour for dredging
- 1/2 tsp (1 g) paprika
- 1/2 tsp (2 g) seasoned salt or bouillon powder
- 1/2 cup (120 ml) vegetable oil or more for frying
- 2 tbsp (30 g) butter
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Show original ingredient measurements

- about 8 frog legs (mountain chicken), approx. 1 lb (454 g) total
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cloves garlic, minced
- 2 scallions, finely sliced
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 small scotch bonnet or habanero, seeded and minced (optional)
- 1 cup (120 g) all-purpose flour for dredging
- 1/2 tsp (1 g) paprika
- 1/2 tsp (2 g) seasoned salt or bouillon powder
- 1/2 cup (120 ml) vegetable oil or more for frying
- 2 tbsp (30 g) butter
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse frog legs and pat dry. In a bowl combine lime juice, salt, pepper, garlic, scallions, thyme, and minced scotch bonnet if using. Toss frog legs in the marinade, cover, and refrigerate for 20–30 minutes.
2. Meanwhile mix flour, paprika, and seasoned salt on a plate. Remove frog legs from marinade, shaking off excess, and dredge evenly in the seasoned flour.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry dredged frog legs in batches until golden brown and cooked through, about 3–4 minutes per side depending on size. Transfer to a plate and keep warm.
4. Drain most of the frying oil from the skillet, leaving about 1–2 tbsp. (15 to 30 ml) Reduce heat to medium, add butter, then sauté sliced onion and bell pepper until softened, about 5 minutes. Stir in tomato paste and cook 1 minute.
5. Add chicken stock and Worcestershire sauce, scrape up any browned bits, and simmer 3–4 minutes to slightly thicken the sauce. Taste and adjust seasoning.
6. Return fried frog legs to the skillet, spoon sauce over them, and simmer together 2–3 minutes to meld flavors.
7. Sprinkle with chopped parsley and serve immediately with lemon wedges and traditional sides such as rice and plantains.

1. Rinse frog legs and pat dry. In a bowl combine lime juice, salt, pepper, garlic, scallions, thyme, and minced scotch bonnet if using. Toss frog legs in the marinade, cover, and refrigerate for 20–30 minutes.
2. Meanwhile mix flour, paprika, and seasoned salt on a plate. Remove frog legs from marinade, shaking off excess, and dredge evenly in the seasoned flour.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry dredged frog legs in batches until golden brown and cooked through, about 3–4 minutes per side depending on size. Transfer to a plate and keep warm.
4. Drain most of the frying oil from the skillet, leaving about 1–2 tbsp. Reduce heat to medium, add butter, then sauté sliced onion and bell pepper until softened, about 5 minutes. Stir in tomato paste and cook 1 minute.
5. Add chicken stock and Worcestershire sauce, scrape up any browned bits, and simmer 3–4 minutes to slightly thicken the sauce. Taste and adjust seasoning.
6. Return fried frog legs to the skillet, spoon sauce over them, and simmer together 2–3 minutes to meld flavors.
7. Sprinkle with chopped parsley and serve immediately with lemon wedges and traditional sides such as rice and plantains.