Food & dining
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    Recipe for chicken fricassee

    Josh Reynolds for The Boston Globe

    Serves 6

    A traditional meal for Sunday supper in Jamaica, chicken fricassee is best started two days ahead. Marinate the chicken overnight before cooking and let the finished dish rest for a day for the flavors to blend. Serve with rice.

    3  pounds bone-in chicken thighs and drumsticks 

     Juice of 1 lime 

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     Salt and pepper 

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    4  cloves garlic, finely chopped  

    2  scallions, chopped 

    1  cup cherry tomatoes, halved 

    3  sprigs fresh thyme 

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    1  tablespoon Pickapeppa sauce 

    1  tablespoon Badia Complete Seasoning 

    1  tablespoon Blue Mountain Chicken Seasoning 

    3  tablespoons olive oil, or more if necessary 

    2 1/2  cups water, or more if necessary 

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    3  ounces ( 1/2 of 6-ounce can) tomato paste 

    1/2  teaspoon jerk seasoning, or more to taste  

    1  whole Scotch bonnet pepper or 1/2 teaspoon Scotch bonnet sauce (optional) 

    1  large russet potato, peeled and cut into 1 1/2-inch chunks 

    2  medium carrots, cut into thick rounds 

    2  medium chayote squash (chocho), peeled, halved lengthwise, small woody core removed, cut into 1/3-inch-thick slices 

    1. In a bowl, sprinkle the chicken with lime juice. Drain off any excess water or juice. Add salt, pepper, garlic, scallions, tomatoes, thyme, Pickapeppa sauce, Complete Seasoning, and Chicken Seasoning. Rub the chicken all over with the spices. Cover the bowl and refrigerate for at least 4 hours or preferably overnight.

    2. In a large flameproof casserole over medium-high heat, heat 3 tablespoons of oil. Scrape the marinade ingredients from the chicken (reserve the marinade). Add half the chicken pieces to the oil, skin side down. Cook for 8 minutes, turning once, or until golden. Transfer the chicken to a bowl. Cook the remaining chicken in the same way, adding more oil as necessary. When done, transfer the chicken to the bowl. Discard any oil in the pan.

    3. Add 1 cup of water to the pan and cook, stirring to scrape up the brown bits. Stir in the reserved marinade, tomato paste, jerk seasoning, and Scotch bonnet pepper or sauce, if using. Return the chicken to the pan.

    4. Add the remaining 1 1/2 cups water, or more if necessary, to mostly cover the chicken. Add the potato, carrots, and chayote. Bring the mixture to a boil. Cover the pan, lower the heat, and simmer for 1 hour, stirring a few times as the chicken cooks. Taste for seasoning, adding more salt as necessary. (If using the whole Scotch bonnet pepper, cook until it’s soft but doesn’t burst; discard before serving.) The dish can be made up to two days ahead and refrigerated. Skim the fat from the sauce and reheat until hot.

    Adapted from Stir It Up Cuisine