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The world of fermentation.
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
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