Jamaican Fricassee Chicken (recipe)
Filed Under meat, poultry, entrées | Posted on May 4, 2007
Jamaican fricassee chicken is one of my mother’s favorite dishes. As a result I have submitted this recipe to FF#2: Your Mother’s Favorite Dish. 
The end result looks quite similar to Trinidad Stewed Chicken (something I should post soon!) but the taste is quite different due to the sweet peppers and the lack of sugar browning (a technique my mother says she never knew before moving to Trinidad).
I will be making this dish again this Friday along with Broccoli with Orange sauce, Cumin Rice and Jamaican Festival. Don’t tell her anything tho, it’s supposed to be a surprise! 
I’ll post the menu plan details, as well as the other recipes mentioned above, in the near future so stay tuned 
Jamaican Fricassee Chicken
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Recipe By: GraceFoods.com
Serving Size: 6
Ingredients:
3 1/2 lbs. (1.5 kg) chicken, jointed
1/4 teaspoon chopped onion
1 clove garlic, crushed
1 medium sweet pepper, chopped
1/4 teaspoon salt and black pepper mix
1/4 cup vegetable oil
1 cup hot water
1 Tbsp. soya sauce
1 Tbsp. hot pepper sauce
2 Tbsp. ketchup
Directions:
1. Season chicken with onion, garlic, sweet pepper, salt and black pepper mix and keep covered in the refrigerator for 1-2 hours. (I do it overnight)
2. Remove seasoning and brown chicken pieces in hot oil.
3. Pour on 1 cup of hot water, add remaining seasoning, pepper sauce and tomato ketchup, simmer until done.
4. If necessary add more water and correct seasoning
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4 Responses to “Jamaican Fricassee Chicken (recipe)”
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Never really knew for sure that this was Jamaican as my first experience with it they didn’t say it was Jamaican. But I should have guessed, since the only house I ever ate this (several times) was my father’s Jamaican friend and his Trini wife. Haven’t had it since they moved to Jamaica.
hehe
I’ve been looking all over the internet to find the recipe for the Trinidad Stewed Chicken, I hope yo post it soon!
In Lousiana, we Creoles call this Poulet Fricassee (means fried and broken down chicken)but it is more popularly known as Smothered Chicken. Same cooking style, same ingredients, minus the ketchup and soya sauce (shows the Chinese influence in the Caribbean). We use a fresh tomato instead of the ketchup and this makes adding water unnecessary.
But stew chicken - can’t get my head around the sugar thing - sounds like diabetes waiting to happen!