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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.
Servings
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.
teaspoons Jamaican jerk seasoning, divided
Kosher salt and ground black pepper
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