Caribbean-Style Chicken Fricassee
Equipment
- 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.
Ingredients
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
Instructions
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.