Jamaican chicken fricassee deserves a spot in your dinner rotation. Perfectly browned chicken thighs simmer in a rich, savory sauce—ideal for a cozy night in or impressing guests. Craving more Caribbean flavors? Don’t miss these jerk shrimp tacos with homemade slaw and fiery Caribbean hot sauce.
What is Jamaican Chicken Fricassee?
Jamaican chicken fricassee puts a bold, flavorful twist on the classic French dish. Traditionally, French fricassee involves browning meat (usually chicken or veal) to create deep caramelization before simmering in a creamy sauce made with broth, wine, and cream.
This Jamaican version combines classic island ingredients and spices with the same two-part cooking process. The chicken browns to golden perfection and simmers in a savory and spicy sauce brimming with vegetables, aromatics, and Scotch bonnet peppers for signature heat.
The result is a savory stewed chicken that pairs perfectly with Jamaican rice and peas, Jamaican fried dumplings, or a slice of hard dough bread.
Key Ingredients
- Jerk Seasoning: Use store-bought or homemade Jamaican jerk seasoning. You only need a few tablespoons to make the recipe, so you will have plenty of leftover seasoning for other recipes. Store the homemade spice blend in a glass jar in your pantry for two months. You can also find jerk seasoning at the grocery store, farmers’ markets, or online; I recommend Walkerswood with a mild or spicy option.
- Chicken Thighs: Boneless, skinless chicken thighs are ideal for Jamaican chicken fricassee. Thighs cook quickly, and they are easy to brown and caramelize. But use what you have—bone-in and skin-on chicken thighs, drumsticks, or leg quarters. Some recipes even call for a whole chicken to be broken down. Adjust the cooking time and simmer until the chicken reaches 165°F (74°C).
- Oil: Brown the chicken thighs in oil to achieve deep caramelization on the outside of each piece.
- Veggies: Onions, bell peppers, and scallions soften into a flavorful base for the sauce.
- Garlic: Add two fresh garlic cloves for the best flavor.
- Gochujang Paste: Rather than adding Scotch Bonnet peppers, I stir in a small amount of Korean gochujang paste for savory, sweet heat. If you prefer a traditional flavor, swap it for Scotch Bonnet peppers and a little ketchup or tomato paste.
- Soy Sauce: Soy sauce enhances the flavor and color of the sauce. Or you can substitute it with Worcestershire or browning sauce.
- Lime: Squeeze fresh lime juice over the top to balance the savoriness of the dish.
Additions and Substitutions
- Get your veggies in. Jamaican chicken fricassee is the perfect dish to use up whatever veggies are in your fridge; try adding okra, cherry tomatoes, potatoes, or carrots for extra flavor.
- Crank up the heat. Traditional Scotch bonnet peppers bring authentic heat to the dish. Leave them whole for a milder flavor, or slice them to turn up the heat. You can also use habanero peppers.
How to Make Jamaican Chicken Fricassee
The full recipe with measurements is in the recipe card below.
Step 1: Combine the ingredients for Jamaican jerk seasoning in a mixing bowl and coat the chicken with two tablespoons of the spice mix.
Step 2: Warm oil in a saute pan over medium-high heat. Add half of the chicken in a single layer and cook until golden brown, for 5-8 minutes.
Step 3: Transfer the chicken to a plate and brown the remaining chicken.
Step 4: Once the chicken browns, lower the heat and add the onions, bell peppers, scallion whites, garlic, gochujang paste, and 2 tablespoons of jerk seasoning. Sauté over medium heat until onions soften.
Step 5: Deglaze the pan with chicken broth, soy sauce, and lime juice- careful to scrape up any stuck-on bits from browning the chicken. Bring the mixture to a boil over medium heat.
Step 6: Return the chicken to the pan. Reduce the heat and cover the pan with a lid. Simmer over low-medium heat for 10-12 minutes.
How do you know when the chicken is done?
The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone
Step 7: Transfer the chicken thighs to a serving dish and continue heating the sauce over medium-high heat. Cook for 8-10 minutes, stirring regularly until the sauce thickens. Pour the sauce over the chicken and garnish with scallions.
Expert Tips
- Use the right pan. Cook the chicken in a heavy-bottomed pan for even heat distribution. A stainless steel saute pan or Dutch oven works best.
- Brown the chicken. Don’t skip the browning step. It renders fat from the chicken thighs, ensuring the sauce turns out rich and flavorful—not greasy.
- Reduce the sauce. Remove the chicken from the pan once the pieces reach 165°F (74°C), and set them aside. Keep simmering to thicken the sauce and develop a richer flavor.
If you enjoy Jamaican chicken fricassee, try more chicken recipes!
Serving Suggestions
For a complete meal, serve Jamaican chicken fricassee with classic sides like Jamaican rice and peas and air-fried plantains. Try it with Jamaican fried dumplings, hard dough bread, corn meal dumplings, or cornbread. Pair the chicken with boiled yams, mashed potatoes, or white or brown rice—perfect for soaking up all that rich, flavorful sauce.
What To Do With Leftovers
- Refrigerate: Store leftover chicken in an airtight container for 3-4 days.
- Freeze: Let the dish cool completely and transfer it to a freezer-safe container or bag. Jamaican chicken fricassee freezes for 4-6 months.
- Thaw: Defrost the leftovers in the refrigerator overnight for the best results.
- Reheat: Warm the leftover chicken in a saucepan over medium heat.
Frequently Asked Questions
Why is it called fricassee?
The term fricassee is French, combining the words frire (to fry) and casser (to break or cut up). The name reflects the dish’s preparation: pieces of meat—typically chicken or veal—are lightly browned before simmering in a rich, flavorful sauce.
Fricassee is a cross between a stew and a sauté, and the result is nothing short of delicious, especially with all the sweet and spicy Jamaican mix-ins.
More Chicken Recipes:
Jamaican Chicken Fricassee
- 4 tablespoons Jerk seasoning, store-bought or homemade, divided
- 3 pounds chicken thighs, boneless and skinless
- 1 tablespoon oil
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 4 scallions, thinly chopped, whites and greens reserved separately
- 2 garlic cloves, minced
- 2 tablespoons Korean gochujang
- 1½ cups chicken broth
- 1 tablespoon soy sauce
- lime juice, one lime
- Combine the ingredients for Jamaican jerk seasoning in a mixing bowl and coat the chicken with two tablespoons of the spice mix.
- Warm oil in a saute pan over medium-high heat. Add half of the chicken in a single layer and cook until golden brown, for 5-8 minutes. Transfer the chicken to a plate and brown the remaining chicken.
- Once the chicken browns, lower the heat and add the onions, bell peppers, scallion whites, garlic, gochujang paste, and 2 tablespoons of jerk seasoning. Sauté over medium heat until onions soften.
- Deglaze the pan with chicken broth, soy sauce, and lime juice- careful to scrape up any stuck-on bits from browning the chicken. Bring the mixture to a boil over medium heat.
- Return the chicken to the pan. Reduce the heat and cover the pan with a lid. Simmer over low-medium heat for 10-12 minutes. Tip: The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone
- Transfer the chicken thighs to a serving dish and continue heating the sauce over medium-high heat. Cook for 8-10 minutes, stirring regularly until the sauce thickens. Pour the sauce over the chicken and garnish with scallions.
- Use the right pan. Cook the chicken in a heavy-bottomed pan for even heat distribution. A stainless steel saute pan or Dutch oven works best.
- Brown the chicken. Don’t skip the browning step. It renders fat from the chicken thighs, ensuring the sauce turns out rich and flavorful—not greasy.
- Reduce the sauce. Remove the chicken from the pan once the pieces reach 165°F (74°C), and set them aside. Keep simmering to thicken the sauce and develop a richer flavor.
Jason Ramirez
Friday 26th of May 2023
Finger-lickin' good! Juicy chicken with a flavor-packed gravy. Yum!
Samantha Collins
Friday 26th of May 2023
The flavors in this Jamaican Chicken Fricassee are out of this world! Succulent chicken with a rich and savory gravy. A must-try!
Alex
Sunday 26th of June 2022
Really good recipe! Not too much time needs to be put into it, and it’s easy to make.
Tressa Jamil
Sunday 26th of June 2022
I am so glad you and your wife enjoyed this recipe. Thanks for making it and taking the time to leave a comment.
Andrew
Friday 11th of February 2022
This dish looks absolutely delicious
Tressa - Jamil Ghar Team
Friday 11th of February 2022
Wow, thanks for taking the time to leave a comment. You'll have to let us know what you think once you try it.