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.
Adapted From: The inspiration for this recipe can be found on Milkstreet.
Slow Cook the Chicken: Take your time browning the chicken; this will render the fat from the chicken thighs, ensuring your sauce ends up thick and not greasy.
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.
Web Story: Check out my web story for jerk chicken fricassee!