Fricassee Chicken

Fricassee Chicken

 

 

INGREDIENTS:

3.5 lbs whole chicken, broken down into ~4-inch pieces

2 tbsp green seasoning (optional)

1 tbsp chicken seasoning

1.5 tsp seasoned salt

1.5 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

2 tsp low-sodium soy sauce

2 tsp browning

High-heat for frying (reserve 2 tbsp)

4 tbsp turbinado sugar

½ yellow onion, chopped

4 garlic cloves, minced

2 scallion stalks, chopped

Few thyme sprigs

1 scotch bonnet pepper, whole

1 tsp pimento seeds

¼ green bell pepper julienned

¼ red bell pepper. Julienned

½ tomato, chopped

1 carrot, cut into coins

4 tbsp ketchup

2 tbsp fish & meat sauce

2 tsp ginger paste

2-3 cups hot water

 

 

INSTRUCTIONS:

 

1) Season clean, prepped chicken with green seasoning, chicken seasoning, seasoned salt, black pepper, onion powder, garlic powder, paprika, soy sauce, and browning. Massage well and allow to marinate for a few hours or overnight.

 

2) Heat a large pan over medium to medium-high heat with a thick layer of oil that covers the surface of the pan. Fry the chicken on all sides for about 8 minutes per side until it develops a rich color. Fry in batches if needed so as not to overcrowd the pan. After frying, remove the chicken and set aside.

 

3) Remove most of the oil from the pan, reserving about 2 tbsp in the pan. Add the sugar to the still-hot pan over medium heat. When it starts to bubble and turn a deep brown color (not black), add the prepped onion, garlic, scallion, thyme, scotch bonnet, pimento, bell peppers, tomato, and carrot. Sauté for a couple minutes.

 

4) Once the fresh seasonings carrots start to soften, add the ketchup, fish & meat sauce, and ginger paste. Incorporate well, then add 2-3 cups hot water to the bowl the chicken marinated in, and add it to the pan. Bring to a rolling simmer.

 

5) Add the chicken back to the pan, then cover and simmer over medium-low heat for about 20 minutes. Turn off the heat, and let it sit for another 10 minutes so the gravy can thicken on its own.

 

 

Serve with rice & peas, fried plantain, and steamed vegetables or salad. Enjoy!