Caribbean-Style Chicken Fricassee is a warm, spiced hug of a dish that takes the comforting essence of classic French chicken fricassee and infuses it with the bold, sun-soaked flavors of the islands. It’s a vibrant stew, rich with aromatic herbs, bell peppers, garlic, and tomatoes, simmered to perfection in a creamy white wine sauce with a kick of allspice and Scotch bonnet pepper. This is the kind of meal that makes you want to mop up every drop of the sauce with crusty bread or spoon it over rice, just like they do in many Caribbean homes. If you've ever enjoyed a traditional fricassee de poulet, this is its soulful tropical cousin—earthy, tangy, and full of depth.
Caribbean-Style Chicken Fricassee
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Caribbean
Dutch oven A heavy-bottomed pot is perfect for browning and simmering. You can also use a large deep skillet or braiser.
Cutting board & sharp knife. Essential for prepping your vegetables and chicken.
Tongs or a slotted spoon For flipping and removing chicken.
Wooden spoon Ideal for stirring the sauce and scraping those flavorful brown bits from the bottom.
Chicken
- 2.5 to 3 pounds of bone-in skin-on chicken thighs and drumsticks (thighs work best for flavor and tenderness)
Acid Marinade
- 1 lime or ½ lemon for cleaning the chicken
- 2 tablespoons white vinegar
Seasoning Marinade
- 1 tablespoon all-purpose Caribbean seasoning or adobo
- 1 teaspoon thyme fresh or dried
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon paprika
- Salt and pepper to taste
Stew Base
- 2 tablespoons oil vegetable or coconut oil
- 1 onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 sprigs thyme
- 1 cup diced tomatoes fresh or canned
- 1 Scotch bonnet pepper whole, for flavor—not burst
- ½ cup dry white wine
- 1½ cups chicken stock
- 1 tablespoon tomato paste
- ½ cup coconut milk or cream optional for added richness
- Fresh parsley or green onions for garnish
Prep and Clean the Chicken
Rinse chicken pieces with lime juice or vinegar, then pat dry. Season thoroughly with garlic, ginger, paprika, thyme, salt, and pepper. Let marinate for at least 30 minutes, ideally overnight for deeper flavor.
Brown the Chicken
Heat oil in your Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden (about 5-7 minutes). Remove and set aside.
Sauté the Veggies
In the same pot, reduce heat to medium and add chopped onions, peppers, and thyme sprigs. Cook until softened, about 5 minutes. Add tomato paste and stir for another minute to deepen the flavor.
Deglaze and Build the Sauce
Pour in the white wine to deglaze the pan, scraping up the brown bits. Add tomatoes, whole Scotch bonnet, and chicken stock. Stir well, then return the browned chicken to the pot.
Simmer Gently
Cover and simmer on low heat for 40–45 minutes, until the chicken is fall-off-the-bone tender. Stir in coconut milk during the last 10 minutes for a silky, Caribbean twist on the creamy white wine sauce.
Garnish and Serve
Remove the Scotch bonnet before serving. Garnish with fresh parsley or green onions and enjoy hot over rice, mashed plantains, or even buttery pasta for a fusion-style twist.
Perfect Pairings
This dish begs to be served with something that can soak up the savory sauce. Traditional white rice or rice and peas are the go-to sides. For something more French-inspired, a creamy polenta or crusty baguette would do the trick. Want to mix it up? Pair it with pasta for a unique spin—just as some pasta recipes bend rules for the sake of bold flavor. For drinks, a chilled glass of sauvignon blanc or a fruity rum punch brings the islands right to your table.
FAQs
1. Can I use chicken breast instead of thighs?
While you can use boneless chicken breasts, thighs or drumsticks are much better suited for this dish due to their higher fat content and ability to stay juicy through long simmering. If you're after a leaner option, reduce cooking time slightly to avoid drying out the meat.
2. Is this like a French chicken fricassee?
Absolutely—this is a tropical evolution of the classic french chicken recipes like chicken frickazee recipe or chicken fricasse recipe simple. Think of it as a hybrid between chicken etouffee, chicken creole recipe, and a rich chicken fricassee recipe but with Caribbean ingredients and heat.
3. Can I make this ahead?
Yes! Like many chicken dishes recipes, it actually tastes better the next day once the flavors have settled and deepened.
4. Is this similar to other European stews like cassoulet?
Not quite, but they share the same comfort-food soul. This isn’t a cassoulet recipe with beans, but the slow-cooked depth of flavor is just as satisfying.
5. How is this different from chicken franchise or chicken french recipes?
Where chicken franchise or chicken french recipes are pan-fried and lemony, this Caribbean fricassee is stewed and rich, with layers of spices and herbs. They’re from different sides of the pond, but both are delicious in their own right.
6. Can I swap in Portuguese flavors?
Definitely! A dash of piri-piri sauce or smoked paprika would give this dish a lovely nod to portuguese chicken recipes without overpowering its Caribbean roots.
