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Jamaican Chicken Fricassee
For classic Jamaican chicken fricassee, the chicken is marinated and fried before it is braised until tender. This quick version captures the spicy, savory, sweet-tangy essence, but gets the dish on the table with minimal fuss. Keeping the habanero chili whole means the dish has temperate heat; if you’re looking to spice things, halve the habanero to expose the seeds and ribs, but remember to remove the chili halves before reducing the sauce.
teaspoons Jamaican jerk seasoning, divided
Kosher salt and ground black pepper
01In a small bowl, stir together 2 teaspoons each jerk seasoning and salt, and ½ teaspoon pepper. Use to season the chicken all over. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add half of the chicken skin down and cook undisturbed until deep golden brown, 7 to 10 minutes. Transfer skin up to a plate. Repeat with the remaining chicken.
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