Fricassee chicken is a fairly simple dish to prepare as it is chicken cooked down with a few ingredients in a dutch pot/pot. It also goes well with rice and peas. I haven’t cooked it often but it always reminds me of Jamaica.
Ingredients for Fricassee Chicken:
- Chicken legs
- 1 onion chopped
- 3 cloves of minced garlic
- 1 teaspoon thyme
- 2 stalks of green onion/scallion chopped
- 1-2 tablespoons of ketchup
- 1 tablespoon of soya sauce
- 1 tablespoon of oyster sauce
- Black Pepper
- A little scotch bonnet pepper for taste (if you don’t like spice or heat then leave this out or just cook it with the dish without bursting or cutting it and serve it on the side for those who like spicy food)
Directions for Fricassee Chicken:
- Marinate the chicken for 1 hour or more with the above ingredients
- Brown the chicken in a dutch pot/pot for at least 10 minutes and stir occasionally.
- After the chicken is partially cooked on the outside you can add about 1.5 cups of water to the pot and let the chicken simmer/stew over a medium heat for 30-45 minutes.
- Stir the pot occasionally to ensure it doesn’t dry out or stick to the bottom and if you want the gravy thicker add a 1 teaspoon of cornstarch mixed with cold water to thicken it up.
- Serve with rice and peas/white/brown rice
Ingredients for Rice and Peas (cooked in a rice cooker):
- 1 cup of white rice
- 1 can of coconut milk
- 1 can of red kidney beans (pour out the liquid in the can)
- 1/2 teaspoon of thyme
- 1 whole green onion/scallion stalk that will be taken out after the rice is cooked
This was a first for me to cook rice and peas in a rice cooker. It turned out pretty good but, I would probably put a little less coconut milk next time or add a little more rice to make the consistency and flavour more balanced.
Traditionally a good side dish for the fricassee chicken is fried plantain or coleslaw but, I just made a simple spinach with tomato salad to add some colour and greens to my dish.