Jamaican Chicken Fricassee

Chicken thighs brown, then simmer with vegetables, spices, and herbs for Jamaican chicken fricassee - resulting in juicy chicken with thick gravy.

5 from 6 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Caribbean, Jamaican

Servings Servings

Calories 451 kcal

Equipment

Ingredients

For the Jamaican Jerk Seasoning:

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper, coarse ground
1 tablespoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
2 teaspoons Kosher salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon dried thyme

For the Chicken:

4 tablespoon jerk seasoning, divided
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 cloves garlic, minced
2 tablespoon gochujang
1 tablespoon soy sauce
1 tablespoon lime juice
1½ cups water

Instructions

Combine the ingredients for Jamaican jerk seasoning in a mixing bowl and coat the chicken with two tablespoons of the mixture.
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 set aside, lower the heat and add onion, bell pepper scallion whites, garlic, gochujang, and two tablespoons of jerk seasoning to the pan. Cook over medium heat until onions soften.
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 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 at Milkstreet.

Expert Tips:

Use a heavy-bottomed pot like a Dutch oven to help distribute heat and prevent the chicken from sticking to the bottom; this will also help the chicken cook more evenly.
Take your time browning the chicken; this renders the fat from the chicken thighs, ensuring your sauce ends up thick and not greasy.
Remove the chicken thighs to thicken the sauce, and cook for another 10 minutes; doing so will help the sauce thicken and deepen the flavor.

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

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