Dominican Chicken Vesuvio

Ingredients

In this adaptation of Chicken Vesuvio, we infuse the dish with the vibrant flavors of Dominica cuisine. We replace the traditional Italian-American seasonings with Caribbean spices such as cumin, paprika, and thyme. Additionally, we incorporate local ingredients like bell peppers, onions, and potatoes to add a touch of Dominican flair. The tangy lime juice and fresh cilantro in the sauce give the dish a refreshing twist, making it a true representation of Dominican culinary traditions. We alse have the original recipe for Chicken Vesuvio, so you can check it out.

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon dried thyme (5g) 1 teaspoon dried thyme (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 onion, sliced 1 onion, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 potatoes, peeled and cut into wedges 2 potatoes, peeled and cut into wedges
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 2 limes Juice of 2 limes
• 1/4 cup fresh cilantro, chopped (15g) 1/4 cup fresh cilantro, chopped (15g)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the olive oil, ground cumin, paprika, dried thyme, salt, and pepper.
3. 3.
   Rub the chicken thighs with the spice mixture, ensuring they are well coated.
4. 4.
   Heat a large oven-safe skillet over medium-high heat and add the chicken thighs, skin side down. Cook for 5-6 minutes until the skin is crispy and golden brown.
5. 5.
   Flip the chicken thighs and add the sliced onion, bell pepper, and potato wedges to the skillet. Cook for an additional 5 minutes, stirring occasionally.
6. 6.
   In a small bowl, mix together the minced garlic, lime juice, and chopped cilantro. Pour the mixture over the chicken and vegetables in the skillet.
7. 7.
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
8. 8.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Chicken thighs — Make sure to pat them dry before applying the spice mixture to ensure a crispy skin.
• Bell pepper — Feel free to use a mix of different colored bell peppers for a visually appealing dish.
• Potatoes — Cut the potatoes into evenly sized wedges to ensure they cook evenly.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice mixture.
• Serve the dish with a side of rice and beans for a complete Dominican meal.
• If you prefer boneless chicken, you can use chicken breasts instead of thighs.
• Adjust the seasoning according to your taste preferences. Add more lime juice for a tangier flavor or increase the amount of spices for a bolder taste.
• Garnish the dish with additional fresh cilantro before serving for a burst of freshness.

Serving advice

Serve the Dominican Chicken Vesuvio hot, straight from the skillet. It pairs well with a side of rice and beans, plantains, or a fresh green salad.

Presentation advice

Arrange the chicken thighs, bell peppers, onions, and potatoes on a large serving platter, allowing the vibrant colors to shine through. Drizzle the sauce over the top and garnish with fresh cilantro leaves for an enticing presentation.