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A serving plate of Jamaican chicken fricassee topped with chopped scallions.

Jamaican Chicken Fricassee

Tressa Jamil
Chicken thighs brown, then simmer with vegetables, spices, and herbs for Jamaican chicken fricassee - resulting in juicy chicken with thick gravy.
5 from 5 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 6 Servings
Calories 451 kcal

For the Jamaican Jerk Seasoning:

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

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
  • cups water
  • 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.
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.
Serving: 2 Thighs | Calories: 451 kcal | Carbohydrates: 9 g | Protein: 64 g | Fat: 16 g | Sodium: 871 mg | Fiber: 1 g | Sugar: 4 g
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!