Jamaican Fricassee Chicken
Jamaican fricassee chicken—often called brown stew chicken—is a traditional Jamaican dish in which seasoned chicken is browned, then slowly simmered in a rich, savory gravy.It’s commonly made with:Chicken pieces marinated with thyme, scallion, garlic, onion, and gingerScotch bonnet pepper and pimento (allspice)Browning sauce or caramelized brown sugar for deep color and flavorBell peppers, tomatoes, and sometimes carrots or potatoesA gravy seasoned with soy sauce, ketchup, or Worcestershire sauce, depending on the cookUnlike a creamy French-style fricassee, the Jamaican version is dark, spicy, slightly sweet, and deeply seasoned. It’s typically served with rice and peas, plain rice, fried plantain, or ground provisions. Recipes vary by household, and some Jamaicans distinguish fricassee chicken from brown stew chicken based on preparation, but the terms are often used interchangeably.
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Ingredients
Ingredients
- 3 pounds chicken thighs and drumsticks bone-In
- 1 tablespoon lime juice or white vinegar
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon dried thyme or fresh thyme leaves or 1 tablespoon fresh thyme leaves
- 1 teaspoon Jamaican browning sauce
- 1 tablespoon soy sauce
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 3 scallions chopped
- 1 medium yellow onion sliced
- 1 bell pepper sliced
- 1 medium tomato chopped
- 1 small carrot sliced
- ½ Scotch bonnet pepper left whole or finely chopped*
- 2 tablespoons vegetable oil
- 1 tablespoon ketchup
- 1 teaspoon brown sugar
- 1½ cups chicken broth or water
- 1 bay leaf
- 1 medium potato peeled and cut into 1-inch pieces, optional
- Salt and pepper as needed
Instructions
- Pat the chicken dry. Rub it with the lime juice or vinegar, then season with salt, black pepper, allspice, paprika, thyme, browning sauce, soy sauce, garlic, and ginger.
- Add the scallions, onion, bell pepper, tomato, carrot, and Scotch bonnet. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.
- Remove the chicken from the marinade, reserving the vegetables and marinade. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken in batches for about 3–4 minutes per side. Transfer to a plate.
- Reduce the heat to medium. Add the reserved vegetables and cook for 4–5 minutes, stirring occasionally. Stir in the ketchup and brown sugar and cook for 1 minute.
- Return the chicken and any accumulated juices to the pot. Add the broth, bay leaf, and potato, if using. The liquid should come about halfway up the chicken rather than cover it completely.
- Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes. Uncover and cook for another 10–15 minutes, until the chicken reaches 165°F internally and the gravy has thickened. Stir occasionally and add a splash of water if the gravy gets too thick.
- Remove the bay leaf and whole Scotch bonnet. Taste and adjust the salt and pepper.
- Serve hot with Jamaican rice and peas, steamed white rice, fried plantains, or boiled green bananas.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 599kcal (30%)Carbohydrates: 22g (7%)Protein: 47g (94%)Fat: 35g (54%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 175mg (58%)Sodium: 1668mg (73%)Potassium: 984mg (28%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 3989IU (80%)Vitamin C: 65mg (79%)Calcium: 77mg (8%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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