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Jamaican Chicken Fricassee

Jamaican Chicken Fricassee

By Courtney HillDecember 18, 2019

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

For classic Jamaican chicken fricassee, the chicken is marinated and fried before it is braised until tender. This quick version captures the spicy, savory, sweet-tangy essence, but gets the dish on the table with minimal fuss. Keeping the habanero chili whole means the dish has temperate heat; if you’re looking to spice things, halve the habanero to expose the seeds and ribs, but remember to remove the chili halves before reducing the sauce.

Tip

Don’t underbrown the chicken thighs. Deep, rich browning not only renders fat so the finished dish won’t be greasy, the caramelization develops flavor so that the sauce tastes full and complex.

Ingredients
  • 4

    teaspoons Jamaican jerk seasoning, divided

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 4

    scallions, thinly sliced, whites and greens reserved separately

  • 1

    habanero chili

  • ⅓

    cup ketchup

  • 1

    tablespoon soy sauce

  • 1

    tablespoon lime juice, plus lime wedges to serve

Step 1

In a small bowl, stir together 2 teaspoons each jerk seasoning and salt, and ½ teaspoon pepper. Use to season the chicken all over. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add half of the chicken skin down and cook undisturbed until deep golden brown, 7 to 10 minutes. Transfer skin up to a plate. Repeat with the remaining chicken.

Step 2

Pour off and discard all but 2 tablespoons fat from the skillet. To the pan, add the onion, scallion whites, habanero and the remaining 2 teaspoons jerk seasoning. Cook over medium, stirring, until the onion is lightly browned, about 2 minutes.

Step 3

Stir in the ketchup, soy, lime juice and 1 cup water, then bring to a simmer, scraping up any browned bits. Return the chicken skin up to the skillet. Cover, reduce to medium-low and simmer until a skewer inserted into the thickest part of the thighs meets no resistance, about 20 minutes.

Step 4

Transfer the chicken to a serving platter. Remove and discard the habanero, then continue to cook the liquid over medium-high, stirring, until thick enough that a spoon drawn through it leaves a trail, 7 to 10 minutes. Remove from the heat, then taste and season with salt and pepper. Pour over the chicken and sprinkle with scallion greens. Serve with lime wedges.