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jamaican-chicken-fricassee-v

Jamaican Chicken Fricassee

By Courtney Hill

4 Servings

50 minutes

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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.

4

Servings

Tip

Don’t underbrown the chicken thighs. Deep, rich browning not only renders fat so the finished dish won’t be greasy, the caramelization develops flavor so that the sauce tastes full and complex.

50 minutes

Ingredients

  • 4

    teaspoons Jamaican jerk seasoning, divided

  • Kosher salt and ground black pepper

Directions

  1. 01
    In 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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Reviews
Michael L.

Can we make our own Jerk Chicken seasoning? If so do you have a recipe ?

David E.

I just did--lots of recipes available online. It's basically garlic powder paprika allspice nutmeg some cinnamon, some cayenne, thyme. Only ingredient I didn't have was 2 tsp dried parsley cause who knew? I added a spice blend that had some dried parsley in it though it probably wasn't necessary. Worked just fine. Probably better than the stuff at the store since the nutmeg and allspice were freshly ground.

richard d.

not at all spicy. will cut the pepper in 1/2 next time. easy, yummy!

Rohini A.

My family loved it. My 13,11 and 4 year old were especially complimenting. Thank you for such a fast and flavorful take on chicken. My middle child isn’t a fan of Cuban fricase which my MIL makes. He licked his fingers with this recipe.

Tricia S.

The hubby ate a few bites and said, “This is a keeper.” I used a whole jalapeño (no habanero in the house) and puréed it into the finished sauce. I used an online recipe for the jerk seasoning and, like others, skipped the dried parsley. Super results - easy and great, deep flavors.

Dennis Alden D.

Awesome chicken! Even with boneless, skinless chicken thighs. I thought the habanero might be too hot, but half of it disappeared into the sauce - even so, not too hot.