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Jerk Chicken Fricassee

Jerk Chicken FricasseeChicken thighs are coated in warm and spicy Jerk Seasoning and shallow-fried with caramelized onions and peppers to make jerk chicken fricassee.

A plater of jerk chicken fricassee garnished with scallions and ready to serve.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Jerk Seasoning: I use a combination of spices to make homemade Jerk Seasoning, but you can go the store-bought route with Coleman’s. If you decide to make the homemade seasoning, it will last two months in a sealed mason jar. For this recipe, you will only need three to four tablespoons.
  • Chicken Thighs: I use boneless, skinless chicken thighs in this recipe, but many jerk chicken recipes traditionally incorporate broken-down, whole chicken, or bone-in, skin-on thighs, and legs. Whatever you choose, adjust the cooking time accordingly. The safe temperature for chicken is 165° F (73° C).
  • Avocado Oil: Avocado oil is used to pan-fry the chicken.
  • Vegetables: I use onion, bell pepper, and scallions (green onions) to create a base for our jerk chicken recipe. The whites of the scallions cook down, and the greens garnish the meal, adding a nice, peppery finish.
  • Gochujang: I use Gochujang in place of ketchup even though it’s not a staple in Jamaican cuisine. Trust me on this one- the addition of gochujang is phenomenal!
  • Soy Sauce: Brightens and adds a depth of flavor to the chicken.
  • Lime: Lime provides a perfect pop of acid right at the end to balance the spices in the jerk seasoning.

HOW TO MAKE JERK CHICKEN FRICASSEE

Mix the spices for jerk seasoning together in a bowl.

In a mixing bowl, combine the ingredients for the Jerk Seasoning and coat the chicken with two tablespoons.

The first step of any fricassee is to shallow-fry the chicken before building the sauce. In this jerk chicken fricassee recipe, the chicken is coated in jerk seasoning and fries in oil.

Warm oil in a saute pan over medium-high heat. Then, add half of the chicken, top side down, and cook until golden brown, 5-8 minutes. Transfer the chicken to a plate. Repeat until all the chicken has had a chance to brown.

When the chicken is done cooking and reserved, lower the heat and add the onion, scallion whites, gochujang, and the remaining two tablespoons of jerk seasoning to the pan. Cook over medium heat until onions soften and brown.

vegetables and chicken slow cooking doen.

Stir in soy sauce, lime juice, and 1 ½ cup water. Bring to a simmer, scraping up any brown bits.

finished jerk chicken fricassee

Return the chicken to the saute pan, cover, and reduce heat to medium-low. Simmer for about 12 minutes.

Transfer the chicken to a serving platter and then cook the liquid over medium-high heat, stirring regularly until the gravy thickens, 7-10 minutes.

Pour the mixture over the chicken and garnish with scallion greens to serve.

COOKING TIPS

  • Take your time browning the chicken; this will render the fat from the chicken thighs, ensuring your sauce ends up thick and not greasy. 

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SERVING SUGGESTIONS

FREQUENTLY ASKED QUESTIONS

What can I add to the chicken?

I use onions, scallions, and peppers, but feel free to experiment with your vegetables. Add okra, cherry tomatoes, garlic, potatoes, or carrot. Traditional scotch bonnets are the perfect way to introduce a heating element common in Jamaican cuisine. Whole bonnets release a sweet heat, whereas sliced Scotch bonnets will increase the spice level of your dish.

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A plater of jerk chicken fricassee garnished with scallions and ready to serve.

Jerk Chicken Fricassee

Tressa Jamil
In this recipe, you'll learn how to make jerk chicken, but don't let the simplicity fool you. This dish is full of flavor! Best of all, it's on the table in one hour!
5 from 3 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Jamaican
Servings 6 people
Calories 451 kcal

Equipment

Ingredients
  

For the Jerk Seasoning:

For the Chicken:

  • 3 pounds chicken thighs, boneless and skinless, trimmed and patted dry
  • 1 tablespoon avocado oil
  • 1 medium yellow onion, thinly sliced
  • ½ large green bell pepper, thinly sliced
  • 4 scallions, thinly sliced, whites and greens reserved separately
  • 2 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice

Instructions
 

  • In a mixing bowl, combine the ingredients for the Jerk Seasoning and coat the chicken with two tablespoons.
  • Warm oil in a saute pan over medium-high heat. Then, add half of the chicken, top side down, and cook until golden brown, 5-8 minutes. Transfer the chicken to a plate. Repeat until all the chicken has had a chance to brown.
  • When the chicken is done cooking and reserved, lower the heat and add the onion, scallion whites, gochujang, and the remaining two tablespoons of jerk seasoning to the pan. Cook over medium heat until onions soften and brown.
  • Stir in soy sauce, lime juice, and 1 ½ cup water. Bring to a simmer, scraping up any brown bits.
  • Return the chicken to the saute pan, cover, and reduce heat to medium-low. Simmer for about 12 minutes.
  • Transfer the chicken to a serving platter and then cook the liquid over medium-high heat, stirring regularly until the gravy thickens, 7-10 minutes.
  • Pour the mixture over the chicken and garnish with scallion greens to serve.

Notes

Adapted From:
  • The inspiration for this recipe can be found on Milkstreet
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 

Nutrition

Serving: 2 thighs + gravyCalories: 451kcalCarbohydrates: 9gProtein: 64gFat: 16gSodium: 871mgFiber: 1gSugar: 4g
Keyword jerk chicken recipe
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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.