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Milk Street Recipe
Milk Street Bowtie Jamaican Chicken Fricassee

Jamaican Chicken Fricassee

50 minutes

Jamaican Chicken Fricassee

Free

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 teaspoons Jamaican jerk seasoning, divided
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
1 tablespoon grapeseed or other neutral oil
1 medium yellow onion, halved and thinly sliced
4 scallions, thinly sliced, whites and greens reserved separately
1 habanero chili
⅓ cup ketchup
1 tablespoon soy sauce
1 tablespoon lime juice, plus lime wedges to serve
Ingredients
  • 4

    teaspoons Jamaican jerk seasoning, divided

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 4

    scallions, thinly sliced, whites and greens reserved separately

  • 1

    habanero chili

  • cup ketchup

  • 1

    tablespoon soy sauce

  • 1

    tablespoon lime juice, plus lime wedges to serve

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.
    See Demo
    jamaican-chicken-fricassee-1
  2. 02
    Pour off and discard all but 2 tablespoons fat from the skillet. To the pan, add the onion, scallion whites, habanero and the remaining 2 teaspoons jerk seasoning. Cook over medium, stirring, until the onion is lightly browned, about 2 minutes.
    See Demo
    jamaican-chicken-fricassee-2
  3. 03
    Stir in the ketchup, soy, lime juice and 1 cup water, then bring to a simmer, scraping up any browned bits. Return the chicken skin up to the skillet. Cover, reduce to medium-low and simmer until a skewer inserted into the thickest part of the thighs meets no resistance, about 20 minutes.
    See Demo
    jamaican-chicken-fricassee-3
  4. 04
    Transfer the chicken to a serving platter. Remove and discard the habanero, then continue to cook the liquid over medium-high, stirring, until thick enough that a spoon drawn through it leaves a trail, 7 to 10 minutes. Remove from the heat, then taste and season with salt and pepper. Pour over the chicken and sprinkle with scallion greens. Serve with lime wedges.
    See Demo
    jamaican-chicken-fricassee-4
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.
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Jamaican Chicken Fricassee

Get Ready to Cook

4

Servings

50 minutes

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.

Ingredients
  • 4

    teaspoons Jamaican jerk seasoning, divided

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 4

    scallions, thinly sliced, whites and greens reserved separately

  • 1

    habanero chili

  • cup ketchup

  • 1

    tablespoon soy sauce

  • 1

    tablespoon lime juice, plus lime wedges to serve

Step 1 of 4

Brown Chicken

2
teaspoons Jamaican jerk seasoning
Kosher salt and ground black pepper
3
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
1
tablespoon grapeseed or other neutral oil

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.

Step 2 of 4

Combine Ingredients In Skillet

1
medium yellow onion, halved and thinly sliced
4
scallions, thinly sliced, whites
1
habanero chili
2
teaspoons Jamaican jerk seasoning

Pour off and discard all but 2 tablespoons fat from the skillet. To the pan, add the onion, scallion whites, habanero and the remaining 2 teaspoons jerk seasoning. Cook over medium, stirring, until the onion is lightly browned, about 2 minutes.

Step 3 of 4

Add Browned Chicken

cup ketchup
1
tablespoon soy sauce
1
tablespoon lime juice

Stir in the ketchup, soy, lime juice and 1 cup water, then bring to a simmer, scraping up any browned bits. Return the chicken skin up to the skillet. Cover, reduce to medium-low and simmer until a skewer inserted into the thickest part of the thighs meets no resistance, about 20 minutes.

Step 4 of 4

Finish and Serve

Kosher salt and ground black pepper
4
scallions, thinly sliced, greens
lime wedges to serve

Transfer the chicken to a serving platter. Remove and discard the habanero, then continue to cook the liquid over medium-high, stirring, until thick enough that a spoon drawn through it leaves a trail, 7 to 10 minutes. Remove from the heat, then taste and season with salt and pepper. Pour over the chicken and sprinkle with scallion greens. Serve with lime wedges.

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Jamaican Chicken Fricassee

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